After a soft launch, Neutral Ground Lounge gets ready for its grand opening today.
Mussel arrabbiata, with shrimp and andouille sausage, at Neutral Ground Lounge in Salt Lake City, Tuesday, Aug. 30, 2022.When Salt Lake City’s Neutral Ground Lounge was preparing to open, the inspiration came from the grassy strips running down some New Orleans streets — particularly Canal Street, between the Anglo and French Creole districts — and how those strips became a mini-commons for those different communities to come together over barbecue, parades and socializing.
Cajun, Creole and Southern cuisines aren’t too common in Utah, Sheridan said, so diners may worry they’re going to be too spicy. Cajun and Creole use peppers, he said, but they aren’t necessarily spicy-hot. He prefers the word “flavorful.”Moss explained that the underpinning of much of the flavor in Cajun and Creole cooking comes from the “trinity” of ingredients: Onion, bell peppers and celery.
Moss worked as a traveling chef for years, including in Los Angeles and Seattle. Moss brought sous chef Stefan Bach with her — the two have worked together in the past — and he’s responsible for using the propane-fueled stone oven that was left behind when the building was a pizza place. The bar program, Sheridan said, is focused on bourbon, whiskey and scotch. One of their most popular drinks is an applewood-smoked old fashioned that’s smoked under a glass dome, which makes for a great tableside show. “It really adds to the flavor profile, too,” Sheridan said.Halliday said he developed the bar program, like the wine list, to complement what Moss and Bach do in the kitchen.
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