Join a band that delivers on its main rule: “No filler.”

Leaving behind the cold climes of Alaska for the bluegrass hotbed of Washington, DC, Frank Solivan (also a master chef) quickly earned a reputation as a monster mandolinist and turned his band, Dirty Kitchen, into the DC-area’s hottest acoustic act. With a sturdy matrix of bluegrass veined with jazz, blues, country and jam band, Solivan and Dirty Kitchen deliver on their main rule: “No filler.”