Cool Cats: The Jazz Kitchen uses Klipsch for Smooth Tunes
By Sarah Knight
From ragtime and bebop to groove and fusion, jazz's many roots and styles are celebrated almost everywhere in the United States and around the world.
For the last nine years, the celebration has been going strong six nights a week inside a small club located in the artsy Broad Ripple neighborhood of Indianapolis. Considered one of the city's premier venues for live jazz entertainment, The Jazz Kitchen utilizes high-performance Klipsch loudspeakers to dynamically present the music of local, regional and national jazz artists. Not to mention, it offers a full menu of diverse culinary creations and hosts Latin dance parties with free dancing lessons every Thursday night.
Despite its small location, this cozy, 140-seat club has dazzled audiences with cool cats such as the charming Harry Connick Jr., jazz bass virtuoso Ray Brown, jazz-rock fusion group the Yellowjackets and J. J. Johnson with his slide trombone.
In order to achieve the best possible sound reinforcement for all its swinging events, The Jazz Kitchen has always used Klipsch loudspeakers. Because the club has expanded over the years, Klipsch recently upgraded its sound system using three KI-362 three-way flown loudspeaker systems, two KP-682 subwoofers, two KI-102 two-way flown loudspeaker systems, a KSW-15 subwoofer for extra bass response and a KSM-15 stage monitor to help the musicians deliver crisp, dynamic sound throughout the venue.
Dave Allee, owner of The Jazz Kitchen, said because of jazz's diversity and the fact he presents all the different styles at his club, it is important to use a loudspeaker brand that meets the sonic demands of all the artists. He also looks at sound from a reinforcement standpoint in that he does not want to diminish the acoustics of a performance.
"Our sound capabilities allow every seat in the house to hear exactly what's happening on stage," said Allee. "Klipsch loudspeakers work really well for us because they are highly efficient and deliver a very clean sound."
Trey Cannon, Klipsch's lab technician responsible for the recent Jazz Kitchen install, said the club's new Klipsch products will allow jazz lovers to experience the true passion, detail and emotion of every performance.
Like jazz music itself, The Jazz Kitchen has progressed and transformed significantly over the years. In 1994, Allee opened the club with limited knowledge of the restaurant industry and, as a result, offered a very small menu. However, because of his passion for jazz he knew being successful was just a matter of learning about food and beverages. And learn he did. Today, The Jazz Kitchen serves up flavorful dishes from around the world that range from steaks and fresh fish to inventive vegetarian and pasta entrées.
"We're kind of like a mom and pop shop in that we didn't start off with a lot of money to do what was needed up front, but we improved and expanded over time," said Allee.
As it turns out, Allee's hard work has paid off and reached the attention of several local reviewers. Chuck Workman of Indianapolis' NUVO magazine wrote: "The Jazz Kitchen has grown, literally, with its remodeling and expansion under the guidance of David Allee into one of the nation's top jazz venues. It has shown a new musical diversity, adding to its popular Latin Dance Nights by presenting more contemporary sounds such as acid jazz while still retaining its roots in straight ahead jazz. The Jazz Kitchen gives local jazz artists a valid means of musical expression - along with bringing new national jazz acts to its bandstand. The Jazz Kitchen offers a first-rate menu for dining to complement the creative music being served at the same time."
Newcomers to the scene will discover an unpretentious listening environment that caters to a diverse crowd. Because it's all about the music, everything from a sharp to shabby dresser fills the joint on any given night. It's a place where jazz aficionados can enjoy their passion and novices can experience jazz the way it's supposed to be heard. The dimmed lights, close quarters and mesmerizing tunes create the illusion that the artists are floating on stage. In fact, the furthest seat rests only 30 feet from the stage so the audience always gets an up-close look at the performers. By creating an intimate setting that easily envelops audiences, the clanking of silverware, glasses and plates often goes unnoticed.
"I think jazz is best served intimately because you can actually hear it acoustically and lock into the emotional part of it - like catching facial expressions," said Allee.
Allee's experience with jazz goes far beyond The Jazz Kitchen. His appreciation for this style of music started at an early age and was cultivated by his father Steve Allee, an accomplished jazz piano artist, composer and arranger with several nationally distributed albums. David, also a musician, plays the trumpet and has been known to perform on occasions.
Allee describes jazz as something that can be learned in courses, but also requires ongoing listening to completely understand. He said the appreciation starts by listening to various jazz records and continues with watching live jazz bands perform. After a while, it can be determined what artists are playing properly and what jazz styles are present.
"You may not like a certain jazz artist but just by understanding the complexity of jazz you can appreciate their work," said Allee.
Whether audiences want to relax and unwind to smooth jazz, put on a vintage zoot suit and enjoy high-energy acid jazz, or even salsa the night away, The Jazz Kitchen satisfies the varying moods and interests of diversified jazz enthusiasts.