Hot Mustard executes an unpretentious yet decadent tasting menu in their debut offering, Mother Sauce. Featuring dry-aged drums chopped and blended into buttery bass lines, tangy guitar flavors mellowed by smoky, smooth 70s strings, and kickin’ brass trimmings by Antibalas’ Jordan McLean, the resulting beats are fat enough to clog your arteries. These rogue sauciers have been sonically schooled in the Stax and Atlantic tradition, and spent years studying the techniques of such contemporary masters as Chefs Raekwon and Rakim. This is the first course, foodies and musical gourmands. Service begins 9/3/21. Bring your appetites.