Neutral Ground is an Afro-Creole restaurant in Chattanooga, TN, that pays homage to the culinary traditions of Chef Ashford's ancestors from West Africa and his hometown of New Orleans. Their menu features a range of dishes influenced by African flavors, as well as interpretations of New Orleans classics like po-boys and yakamein.
Chef Kenyatta Ashford, a graduate of the Culinary Institute of America, brings his experience and inspiration from working in New Orleans, New Hampshire, and Rhode Island to the expanding food scene in Chattanooga. Neutral Ground has gained recognition for its unique concept, and Chef Ashford has been featured in publications such as Travel Noire and The New York Times.
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