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Neutral Ground is a “afro-creole” restaurant who's identity and vision are reflective of a cuisine that reaches all the way back to Chef Ashford's ancestors who were enslaved in West Africa and brought to the Americas and journeys through the rich and often over-simplified culinary traditions of his hometown New Orleans. Dishes on the menu range from bean and rice dishes with strong African influences to interpretations of working class staples from New Orleans like po’boys and yakamein. We also offer Chef driven specials that change seasonally.
Po-Boys and Yakamein are quintessential to New Orleans’ food culture. These foods are emblematic to any New Orleans native. You can often get a bowl of “Yak” after a second line from Ms. Linda Green or at your favorite local spot.
Hours of Operation
Thank you for all of your support over the last 2 years. We are temporarily closed until further notice. Keep an eye on our social media for pop-up times and locations
@neutralgroundchatt
Please contact us for your catering needs at neutralgroundchatt@gmail.com
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THE CHEF
M E E T
The Chef
Chef Kenyatta Ashford studied at the renowned Culinary Institute of America in New York. Before returning to Chattanooga, he gained experience and inspiration while working in New Orleans, New Hampshire and Rhode Island. He is enthused about the expanding food scene in Chattanooga. He recently was awarded Jean-Louis Palladin Professional Work/Study Grant by the James Beard Foundation that he used to study cuisines of the African American diaspora and West Africa. Chef Ashford recently co-founded a new dinner series called "4 Courses and." He has been featured in Travel Noire, New York Times, and The Chattanooga Times Free Press.
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