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Eat + Drink

Neutral Ground Bar + Kitchen is a full-service restaurant for DINNER [Tuesday-Saturday,] LUNCH [Tuesday-Friday,] and SUNDAY BRUNCH, capturing the very essence of American culture and cuisine through innovative interpretations of classic dishes that represent the diverse culinary heritage of this nation. Chef David Guas loves to think outside the box—using the Marra Forni wood-fired oven to bring bold flavor and beautiful char to Neutral Ground’s curated  dishes. The menu celebrates SMALL FARMERS, HERITAGE GROWERS, AND FISHERMAN – regionally, from the Mid-Atlantic and Virginia to the bountiful Gulf Coast.

Brunch Cocktail Cart
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Our Farmers, Fishermen & Purveyors

MEAT & POULTRY

The Organic Butcher — McLean, Virginia Founded in 2005 and modeled after traditional English butcher shops, The Organic Butcher is a full-service shop backed by more than 80 years of combined experience behind the counter. Its meat and poultry come free of antibiotics and hormones, most of it from local farms, and an experienced butcher is always on hand for custom cuts, special requests and cooking advice. Alongside fresh meat and sustainable seafood, the shop stocks boutique wines, craft beers, artisan cheeses and seasonal produce, with locations in McLean and Bethesda.

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Chapel Hill Farm — Berryville, Virginia Chapel Hill Farm raises Randall Lineback cattle, a critically endangered breed and one of the last American landrace cattle, with genetics dating to the 1600s; the farm's mission is to save them by building a sustainable market for their beef. The farm sits in the Shenandoah Valley and is a registered Virginia State and National Historic Landmark, with hundreds of acres set aside for wildlife and native grasses. The cattle graze slowly on pasture and drink from an underground limestone spring, tended by Noah and Andrew in every kind of weather. The herd is a closed-loop system that preserves the purity of the breed, fed and finished on grass alone.

PRODUCE, MUSHROOMS & PANTRY

Moon Valley Farm — Woodsboro, Maryland Moon Valley Farm is a certified organic vegetable and herb operation growing year-round for restaurants, CSA members, school systems and food-as-medicine programs across Maryland, Northern Virginia and D.C. The farm delivers to restaurant kitchens twice a week, every week of the year, with specialty vegetables, a wide range of herbs and microgreens, and a curated selection of mushrooms, fruit, heirloom grains, eggs and honey from Maryland farmers it knows and trusts. Regenerative practices anchor the work, with a focus on soil health and biodiversity that builds richer ground each season.

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Pleasant Hill Produce — Walkersville, Maryland Pleasant Hill Produce is a family-owned and operated farm in Frederick County, growing vegetables since 2014. Farmer Ben and his family grow with sustainable practices and integrated pest management, bringing a diverse selection of fresh, cleaned produce to CSA members, farmers markets and local restaurant kitchens. The farm's mission is simple and personal: safe, healthy, high-quality food for its own community.

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Manchester Mushroom Farm — Manchester, Maryland Manchester Mushroom Farm is a young, farmer-owned operation run by life and business partners Iain Davis and Kaetlyn Bernal on 18 acres in the rolling hills of Manchester. What began as a small poultry operation with a growing orchard now centers on gourmet and medicinal mushrooms, grown year-round for restaurants, farmers markets and retailers across Maryland and D.C. The lineup runs from oyster mushrooms in grey, blue, pink and gold to pioppino, king trumpet, black pearl king oyster and lion's mane. The farm takes its cue from fungi as nature's recyclers, growing with low-waste systems and renewable materials.

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78 Acres — Smithsburg, Maryland 78 Acres is a fifth-generation fruit and vegetable farm in Washington County, purchased by Matt Harsh's great-grandfather in 1939. Matt took over a portion of the family land in 2010 and built 78 Acres, which he runs today with Mary Harsh. The farm is known for its orchard fruit, from apples and pears to table grapes, alongside a full season of vegetables. Matt is a vocal advocate for no-till farming, growing all of his winter squash and sweet corn on 20 acres of untilled soil and planting cover crops across the entire vegetable operation. In 2023, he and roughly 80 volunteers planted more than 600 trees on the farm with the Chesapeake Bay Foundation.

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Bridgeside Farms — Waynesboro, Pennsylvania The Hess family has been growing crops since 1986, and today Harlan, Myron and Galen Hess carry the farm into its second generation. Their 140 acres sit in Waynesboro, just north of the Maryland line, planted with a wide variety of fruit and vegetables. Berries are the family's particular point of pride.

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WV Harvest — Morgantown, West Virginia The Yura family founded WV Harvest in 2019 to showcase food that is grown, processed and naturally harvested in West Virginia. Led by CEO Chris Yura, the company brings Appalachian flavor to the table through three core areas: foraged and forest-grown products, distribution for local farmers and ranchers, and value-added food production. Its promise is to "Give Appalachia a Taste," and its work creates agricultural jobs across the region while supplying kitchens and school systems throughout West Virginia and neighboring states.

SEAFOOD

Chesapeake Bay and Gulf of Mexico Fishermen and Oystermen Our seafood comes from two of the country's great working waters: the Chesapeake Bay, our home waters here in Virginia, and the Gulf of Mexico, the heart of the New Orleans table. On the Chesapeake, the nation's largest estuary, watermen work the same creeks and rivers their families have fished for generations, bringing in oysters that carry the salt and minerality of the waters where they grew. Along the Gulf, Louisiana's shrimpers, oystermen and fishermen head out before dawn on family boats into the brackish waters where the Mississippi meets the sea, the mix of fresh and salt water that gives Gulf seafood its sweetness. Buying from both keeps two working coastlines working and brings the best of each to our plates in McLean.

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Harris Seafood Co. — Grasonville, Maryland Harris Seafood has been shucking and packing Chesapeake Bay oysters on the Kent Narrows since the 1930s, when it opened as W.H. Harris; during the Great Depression, its shuckers once opened 1,900 gallons of oysters in a single day. Today it stands as Maryland's last year-round oyster processing house. Bay watermen harvest the oysters from public and private bottom on both the Maryland and Virginia sides of the Chesapeake, using traditional methods from tonging to dredging, and bring them straight off the boat to the Harris dock. Every oyster is at least three inches, hand-graded and packed, with the plump meat and mild, buttery brine that define the Bay.

Hollander & de Koning — Bar Harbor, Maine Hollander & de Koning is a sixth-generation family mussel farm that brought its craft from the Netherlands to Maine in 2004, and it grows the only Dutch-style mussels in North America. Theo and Fiona de Koning, now joined by their sons, farm 157 acres in the cold, clean waters around Mount Desert Island, the largest shellfish lease in the state. Seed gathered from managed beds along the Maine coast is spread across the sea floor, where the mussels anchor and grow for about two and a half years, drawing a fuller, richer flavor from the nutrient-rich bottom. Each order is harvested fresh, then purged, rinsed, graded and hand-cleaned at the family's plant.

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Faroe Islands Salmon — North Atlantic Our salmon comes from the Faroe Islands, a remote archipelago where the warm Gulf Stream meets cold Arctic currents, in the natural feeding grounds of wild Atlantic salmon. The fish begin life on land and are raised in pens across the islands' deep fjords and sounds, where strong currents and cool, steady sea temperatures keep conditions clean year-round. The Faroes enforce some of the strictest aquaculture veterinary standards in the world, and their farms have raised salmon antibiotic-free since 2003. The islands' rivers have never held native salmon runs, which protects wild populations entirely, and fresh fish reach American kitchens within 24 hours of harvest.

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