A Modern New Orleans Style Po-Boy and Yakamein Restaurant. We offer a House Made Louisiana Hot Sausage Po-Boys, Smoked Oyster Mushroom Po-Boys, and Smoked Brisket Meatball 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

Please contact us for your catering needs at neutralgroundchatt@gmail.com


    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. 


Why This Chef Looks To The Past

To Plan His Future

This Tennessee Chef Recently Launched A Concept  Celebrating The African Diaspora

Meet Kenyatta Ashford of Neutral Ground in Chattanooga

Kenyatta Ashford Nurtures Native Cuisine and Diverse Food Cultures

The Heart Behind It

How This Black Tennessee Chef Is Exposing The Youth To Culinary Arts

'4 Courses and 4:44' dinner themed to music of Jay-Z

Kenyatta Ashford Updates Creole Cuisine as His New Restaurant Incubates at Proof 

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