For Chef David Guas, great cooking always begins with a story. The award-winning chef and New Orleans native uses ingredients in his kitchens connected to a story more than two centuries old—stone-ground cornmeal and flour straight from the historic Gristmill at George Washington’s Mount Vernon Estate.

Chatting with Chef David Guas. "My wife, Simone, and I have called McLean home for more than two decades. It's were we raised our sons." Chef Guas, How has McLean inspired your work? McLean is the community...

McLean is the community where we raised our sons, Kemp and Spencer, both proud McLean High School alumni. Living near Neutral Ground, my goal was to build a colorful and cheerful neighborhood spot where locals and friends could drop in several times a week! And the same direction applies to the ingredients we use, coming from local community farmers.

In the kitchen at Neutral Ground in McLean, chef David Guas stands over a container of freshly milled cornmeal from George Washington’s Mount Vernon gristmill. Before it becomes tangy-sweet corn bread or creamy grits served alongside his 12-hour brisket, he rinses the meal repeatedly, washing away the husks and bitterness

Weekday social hours (4-6:30 p.m.) at this tropical-chic hangout dishup specials on cosmos, ritas, draft beers, wines by the glass, frose and frozen espresso martinis, plus tempting shareables such as pimento cheese, deviled eggs and whipped ricotta on sourdough with honey and dates. On Tuesdays from 4-6 p.m., it’s tile time, with a selection of Kigumi tables reserved for mahjong.

Enjoy player-only cocktails like the Bam Bird or Sesame Mai Tai during Mahjong “Tile-Tail” Tuesdays at this restaurant in McLean. Available for tables of four, BYOT and board. Advanced reservations required.

Louisiana-born chefs are marking their mark across the south!

You know what pairs beautifully with Chef David Guas’ New Orleans-inspired menu? The Strawberry Fields (rum, strawberry purée, lime juice, simple syrup, smacked mint and soda water) or the Desert Rose, a mocktail made with orange juice, hibiscus syrup, spice syrup and Wolffer Estate nonalcoholic sparkling rose.

Patio season has officially arrived, so grab a seat and soak it in. Prime people-watching, live music, bright cocktails, and fresh seasonal bites await. From laid-back hangs to buzzy hotspots, there’s a perfect perch for every mood at these outdoor dining spots around Arlington.

The live jazz at this congenial spot owned by Louisiana natives David Guas and Simone Rathle is as much of a draw as the pillowy Beignets that arrive in a flurry of powdered sugar. On Sundays, local quartet Les Quatre Boulevardiers play upbeat swing music and ‘50s jazz standards while a rattan cocktail cart roams the dining room, offering Seasonal Spritzers (think pear-ginger or elderflower-grapefruit) with or without booze. Chef Guas demonstrates his mastery of Southern com

In the Season Four premiere, host Seth Tillman takes on D.C.'s weekend ritual - brunch! Seth begins at Neutral Ground Bar + Kitchen in McLean, VA, for Grits & Grillades. Take a journey with ChefGuas to the George Washington Gristmill at Mt. Vernon - an exclusive culinary partner for over a decade - as he hand-selects custom ground grits and cornmeal to feature on the menu!

Together, Simone Rathle and David Guas boast a combined 55 years of hospitality experience between them: she’s an accomplished restaurant publicist and he’s the chef, cookbook author and TV personality behind Arlington’s beloved Bayou Bakery, Coffee Bar & Eatery. Opening a full-service restaurant near their McLean home was a long-held dream for the husband and wife that finally came true in 2024.

Hello December! It's time to dive into the most wonderful time of the year. Trees and lights are going up, shops and markets are dialing up the holiday cheer and restaurants are gearing up for celebratory feasts. And speaking of feasts, if you haven't started planning your own, now is the time.

Cutting back on alcohol doesn’t have to mean staying home. More area restaurants and bars are adding nonalcoholic and low-proof options to their menus.

“The potato bun is the winner. Brioche, as fancy as it sounds, does not structurally hold up at all. It’s made of nothing but eggs and...

Neutral Ground Bar + Kitchen Give your weekend a tune-up with the Sunday Jazz Brunch, served 10 a.m.-3 p.m . , at chef David Guas’ newest...

“Every course contains a whiff of smoke,” Sietsema writes in his 2024 Fall Dining Guide of the wood-fired cooking that seasoned chef and...

Stop by the Sunday jazz brunch at David Guas’s McLean dining room and sip on the Pink Palm (basically, a frosé) or the Oceans Eleven, a...

Check your ballcaps and politics at the door — a D.C.-area restaurant is creating a partisan-free zone with a dress code that asks guests...

David Guas, who has worked for decades as a pastry chef—including at his own Bayou Bakery in Courthouse—raises his (and McLean’s) game at...