Microgreens at 2fifty. Grown with purpose
At 2fifty, microgreens are not a garnish. They are part of how we cook, how we think, and how we take care of people.
Our microgreens program is led day to day by Victor John, whose journey shapes every tray he grows. Victor retired after years of military and U.S. government service. When that chapter closed, he followed a long-held pull toward food and enrolled in the culinary program at Anne Arundel Community College. He also holds a Biology degree from Morgan State University, bringing both science and intuition into the work.
Victor has lived all over the country and calls both the U.S. Virgin Islands and Maryland home. That range of experience shows up in his patience and precision. His personal motto guides the program.
This work is shaped alongside our own Fernando González, co-founder and pitmaster of 2fifty. Fernando is not an outside collaborator. He is our pride. The same hands that tend the fire and guide the brisket help guide this program. His approach is consistent across everything we do. Respect the process. Trust time. No shortcuts.
Fernando is currently a Mid-Atlantic Semifinalist for Chef of the Year with the James Beard Awards, and that recognition reflects what we already know in-house. His leadership is quiet, steady, and rooted in care for the team and the craft.
Together, Victor and Fernando lead the microgreens program the same way we run our pits. Thoughtfully. Intentionally. With humility.
These greens are grown slowly. Harvested at their peak. Used where they belong. They support the food without distracting from it.
At 2fifty, craft shows up in many forms. Sometimes it looks like a brisket. Sometimes it looks like a tray of greens grown by hand.
Where You’ll Find Our Microgreens
Microgreens show up where they make sense. Never as decoration. Always with purpose.
Here are a few plates where you will see them:
Potato Salad
Our traditional side finished with in-house grown radish microgreens. Fresh bite. Clean contrast.
Brisket Burger Combo
Served with rosemary chips finished with in-house grown rosemary. Simple detail. Big aroma.
You may also see microgreens appear across seasonal specials and rotating plates throughout the week. We grow intentionally so we can use them intentionally.
If you want to taste how they come together, come in this week. Order a brisket plate. Add a side. Ask what’s fresh.
Eat well. Live well.
Eat well. Live well. We will take care of the rest
