Sean McGee
Sean McGee
Sean McGee
Sean McGee
Sean McGee
Seasoned hospitality professionals Wes Taylor and Matt Ramos began forming their concept for the perfect neighborhood bar during the pandemic lockdown.
After years of working in high-end, strongly tourist-driven restaurants, they wanted to create a place for locals. It would be someplace outside the downtown fray, in a community where people live. It would be comfortable, offering a terrific beverage program and elevated yet approachable fare, all at a price where you’d be able to come more than once a week. In short: that neighborly joint where you can step away from the daily grind and find common ground. The guys, who had long worked together at Kayne Prime, shelved the idea when they couldn’t find the right spot. Ramos moved on to become sommelier at Yolan and Taylor was appointed Beverage Director for all M Street concepts.
Timing is everything. When they learned that the former Chaatable site in Sylvan Heights would be available, their concept came back to life. That location aligned with their vision for Common Ground.
“We decided on the space last summer,” recalls Ramos. “Structurally there was so much already in place that it didn’t take us long to do renovations. And, we were fortunate as 80% of our staff came from M Street: people we had known and worked with who wanted to be part of this. We were able to open November 4th.”
The look is clean, open, and inviting: white walls brightened with greenery and warm wood accents throughout. They set the room up with two bars, a double-sided banquette, an array of café tables, and a side space of high- tops, all designed to create places conducive to gatherings. Another plus: no sports playing on the flatscreens, which are hung in places that do not dominate the room. Ramos says, “We want this to be the place where you come to hang out, eat, drink, and talk with your friends.”
Cast a glance around the room on a given evening, and it looks like the neighborhood has arrived. At one corner of the bar, a group of guys is unwinding over happy hour brews. At another, a couple watches, wide-eyed, as the bartender shakes, pours, and garnishes their drinks with a flourish. At nearby tables, a father and son chow down on smashburgers and crunchy fingerling potatoes; a husband and wife linger over glasses of red wine and a plate of wagyu beef tartare; a trio of girlfriends share a trio of toasts, each more appealing than the next—mounded with hummus and crisp baby kale leaves, avocado with salsa macha, and queso fresco, whipped Boursin, shaved apple, and arugula.
Brentwood-born Wes Taylor has finely honed his craft; his brilliant cocktails exhibit creativity, structure, and balanced tastes. He concocts his own syrups, bitters, shrubs, and liqueurs, and has assembled a lush variety of garnishes. You might notice KitKat candy bars among the bowls of herbs and citrus— that’s to top off his salted chocolate mandarin Espresso martini, one of five such quaffs that have already become legendary. Another favorite is his comically named “Don’t BNA Hole,” the tall icy glass filled with a surprising and flavorful mix of bourbon, sherry, lemon, cinnamon, watermelon, and orgeat, which he completeswitharuffleoffreshmint.Taylor also batches some cocktails for fast, on-tap delivery. His “Neighborhood Marg” brings together blanco tequila with fresh lime, his own curaçao and hibiscus-chili agave, finished with chili-lime salt. “Flamingo Shirt” imparts luscious tropical tastes, melding vodka with lemongrass, vanilla, peach, and grapefruit.
There’s a concise selection of fine wines curated by Ramos. For those wanting non- alcoholic beverages, look to Taylor’s roster of Zero-Proof cocktails, prepared with the same finesse and top-notch ingredients. Chef Eric Babula, another M Street veteran, came on board to helm the kitchen. He and his team have made great connections throughout the Westside, getting “everything” spice blend from the Savory Spice Shop for his gin-cured salmon plate, a signature coffee blend from 8th & Roast, and breads and buns from Charpier Bakery. You’ll savor, though, his own focaccia, either simply with sorghum butter, or grilled in planks, served with his herbed Boursin, whipped light and creamy. The menu has been designed with something for everyone, shareable plates ranging from fresh salads (including a “chef ’s whim” which could be grilled Caesar) seasonal vegetables (such as broccolini in bagna cauda), and mains. For sophisticated comfort, order the roasted Springer Mountain chicken, sweet potato purée, and roasted figs. The vegan, hand-cut pappardelle with smoked maitaki mushroom Bolognese is a crowd-pleaser. Check for the daily fresh catch, the fish pan-seared and plated with herbed greens and charred tomato vinaigrette. Babula procures beef from Black Hawk Farms, producers of fine American wagyu in Kentucky, which appears on the menu in the tartare, smashburger, and the Denver steak. That steak arrives grilled to succulence, sidled by scallion relish and charred grapefruit. Be sure to give a squeeze to punch up its rich, beefy flavor.
For dessert, try Babula’s cardamom and ginger-scented carrot cake. Piped with maple cream cheese icing, the layered rounds are finished with candied carrot threads and a scatter of walnuts. Bringing a wealth of experience in hospitality, Ramos and Taylor have the recipe for a modern neighborhood bar and eatery. They’ve created lots of reasons—lunch, daily happy hours, Tuesday all-day specials, brunch, and dinner—for you to seek out Common Ground. (4001 Charlotte Ave., 401-523-6351; cgnashville.com)