Jazz Supper Club at Sixty2 on Wharf

This post by regular TheSalemInsider.com contributor Forrest Frazier.

I received an email from local eatery Sixty2 on Wharf the other day which put me in a nostalgic mood.  For years I worked as a DJ in Boston, New York and through out the US spinning jazz, big band and swing music during the neo-swing movement (some call it the swing revival) of the late 1990′s and early 2000′s.  Taking “Big Daddy” as my moniker, I had a Thursday night residency at The Upstairs Lounge, Friday night residency at The Roxy and Saturday night residency at The Supper Club in NYC’s Times Square.  Sunday through Wednesday I would work at a variety of clubs doing special events or filling in for fellow DJ’s.

I’ve had the pleasure to work some of the largest events of the neo-swing era.  As one of the first DJ’s / promoters on the scene I was friends with many of the NY and LA bands.  I’ve been interviewed for documentary’s about the era and built up an acting reel as a result of it.

Frankie Mannings 85th Birthday party at the Roseland Ballroom

The reason for this trip down memory lane is because the email I received from Sixty2 on Wharf said that next Tuesday December 9th they will be transforming into a Jazz Supper Club.  While they just don’t have the size to put on a floor show with 21 piece big band like The Supper Club NYC used to do or the ill fated Coconut Grove in Boston did, I’m guessing this will be a more intimate affair in the style of what Swing 46 (one of my old haunts in NYC) does.

Qwill, a local musician with an impressive bio is tapped to preform.  I looked at his myspace page and there were no audio clips of any jazz music so I can’t tell you anything about his skills as a jazz musician.

I can tell you that the menu looks great and the fixed $45 price for a four course meal is pretty sweet.

First Course:
Roasted Bone Marrow
with toasted baguette, sea salt and parsley salad
or
Ricotta Crostino
Crostino of whole milk ricotta with wild mushrooms,
black truffle and extra virgin olive oil

Second Course:
Fennel and Blood Orange Salad

Third Course:
Scallops
Seared sea scallops with roasted fennel,
pancetta and green apple
or
Braised Veal Cheeks
over creamy polenta with caramelized figs and
aged balsamic vinegar

Dessert:
Cheesecake
Chevre cheesecake with seckel pears
and rosemary honey
or
(The infamous)Toffee Pudding
No description necessary

Dinner service is from 5pm to 10pm.  It’s on a Tuesday night which in Salem is a pretty safe bet that you can get a table without too much wait but you might want to make a reservation for this night because it looks like it’s going to be pretty special.