No, their name does not have anything to do with their personal culinary leanings. During their very first gig at Johnson & Wales University, The Meat-Cutters were asked to set up outside of the kitchen. The jazz aficionados hadn’t yet decided on a moniker and when asked on the spot they quickly scanned their surroundings and came up with one of the catchiest band names around.
The trio, made up of Antonio Dell’Aglio (bass), Shawn Sutta (keyboards/piano) and Seth Woods (drums), has a focused goal of eliciting a New York jazz vibe amidst the sweltering heat and palm trees of South Florida. Not ignoring the nuances of the local scene, they hope to strengthen Miami’s visibility with regard to their favored genre. Combining post-bop, blues, funk, samba, bossa, and about a dozen other influences, The Meat-Cutters fuse together all the right sounds. Collectively they are influenced by jazz greats by the likes of Miles Davis, Oscar Peterson, Medeski, and Joshua Redman.
“Well, it’s rare to find live jazz music in Miami, so that automatically sets us apart from most other Miami bands,” said Dell’Aglio. Constantly trying out new sounds, he also admits, “it’s great making improvisational music because it’s different every time, so we’re always having fun with it.”
In the months ahead look out for their first album and a featured regular Sunday Jazz brunch gig at Tre Bistro in downtown Miami as these dedicated musicians make their mark and build the following they desire.