Browse Tag


7 mins read

Black Women in Food: Bringing Diversity to the Table

The Black Women in Food Initiative by Dine Diaspora is a movement that seeks to bring visibility and support to Black women in the food and beverage industry.

Co-Founded by Nina Duro, the initiative has gained traction in recent years, as more and more people recognize the importance of promoting equity and diversity in the culinary world.

In this interview, we caught up with Nina to learn more about her journey, and the impact of the Black Women in Food Initiative.

black women in food
Nina Duro

Can you tell us about your background and how you became interested in promoting African diaspora food culture?

My gateway to the food industry came out of my social impact work. As I worked on social development issues with people around the world, one thing was always clear – that food is a connector.  African diaspora food was always accessible to me, however, it wasn’t for many people around me, so I sought to focus on the cuisines that were central to my own journey and share that with others through working with chefs, entrepreneurs, and so many others at the forefront of shaping Black food stories globally.  

What inspired you to start Dine Diaspora, and what are the goals of the platform?

The inspiration to start Dine Diaspora started with one dinner.  The dinner centered the stories of a Black chef using food to lead attendees on an adventure and it was a hit.  After that, my co-founder and I were hooked. We began to create more opportunities that would enable more people to engage and learn about African diaspora food and culture. This has evolved over time as we broadened our services to impact different areas of the food system.  

Black Women in Food

How do you work with culinary creatives and brands to promote African diaspora food culture in new and existing markets?

I work with chefs, bloggers, and diverse food entrepreneurs across the food system on brand partnership opportunities and also produce events and experiences that enable them to advance their careers. From cookbook launches to social media campaigns, our team is able to collaborate with talented creatives from the African diaspora to tell fascinating stories of heritage, innovation, and culture through food. 

Our recent work on the Recipes for Peace campaign for the World Food Program USA used food as a mechanism for calling on diaspora groups to take action on hunger.  Projects like these keep me energized to use food to catalyze change in places where the conversation already exists or bring new ideas where it does not. 

Black Women in Food

Can you tell us about the Black Women in Food Awards?

The Black Women in Food Awards started as a way to celebrate the exceptional contributions of Black women in the global food system. Each year, we ask the public for nominations and have talented judges select winners who are announced in March during Women’s History Month.

Black Women in Food

This is the 6th year of the Awards with 186 total women honored since the inception of the awards. We invite winners to be part of a community to support one another in growing within their respective fields in the food industry.  

Black Women in Food

Can you tell us about the upcoming Black Women in Food Summit?

The inaugural  Black Women in Food Summit will gather Black women across the food industry along with other stakeholders that invest in their personal and professional growth.  This event will bring women chefs, caterers, farmers, activists, journalists, consumer packaged goods creators, non-profit professionals, and so many more across the different areas of the food industry together to connect and build relationships to strengthen their work and impact. It’s time to break the silos within the food and beverage industry and bring Black women together so that they can support one another to grow and contribute to a more equitable food system. 

Why do you think it’s important to specifically focus on supporting black women in the food and beverage industry?

Black women face racism and sexism in the food industry that affects their professional growth and well-being. While this is a reality, it must change and by focusing on Black women’s needs, we are providing opportunities for the women at the forefront of the work to thrive with each other’s support.  Through recognition, access to capital, and a strong network, we believe Black women will be able to advance their work and be seen, credited, and compensated fairly. 

What future plans do you have for Dine Diaspora and the Black Women in Food initiative?

Access to capital is a key issue we continue to hear from Black women in the food and beverage industry. It’s also the issue I am eagerly working to address. We are building a fund to support Black women-owned restaurants and consumer packaged goods creators. 

This year we will provide grants to these women through support from Uber Eats which will be announced in the summer.  In addition, we plan to start a platform where these women can regularly communicate and strengthen their connections virtually.  

by Tony O. Lawson



Saturday, April 22nd at 11:00am

Eaton DC – 1201 K Street Northwest Washington, DC


3 mins read

Couple Acquires Beloved Black Owned Restaurant in Philadelphia

A beloved Black owned restaurant in Philadelphia, Booker’s Restaurant & Bar, has been acquired by Tracey Syphax and his wife Cheri Syphax. The couple, who respectively hold the positions of CEO and COO at Phax Entertainment Group, LLC, now own the neighborhood bistro that was established in 2017.

“As a 28-year serial entrepreneur and entrepreneurial instructor, I recognize great models and Saba Tedla has built a great model of excellent service, great food in a warm and inviting atmosphere that has made Bookers a staple go-to restaurant in the heart of West Philly,” Tracey Syphax says. “Our purchase of Bookers now opens endless possibilities for this well-known corridor. We are excited to become a member of this thriving up-and-coming neighborhood.”

“Tracey and I are excited to take over a restaurant with such a great reputation and following,” Cheri Syphax says. “I have patronized Saba since Aksum, and it is a surreal, full circle moment to own an establishment that made my transition to Philly feel like home. We will keep the menu items our regulars have come to know and love, while listening to their needs and desires for something new. We will also create dishes and cocktails that will tickle and delight their palate and look forward to serving them with the same quality and excellence they have come to expect.”

Black Owned Restaurant in Philadelphia

The mission of Booker’s Restaurant & Bar is to provide an “excellent product with exemplary service,” and the spirit of excellence is rooted in its name, inspired by Booker Wright, an African American waiter in Greenwood, Mississippi, who owned his own “Blacks only” restaurant in the 1960s. Mr. Wright was a successful entrepreneur who spoke openly about racism, which ultimately led to his tragic demise. The legacy of Mr. Wright’s excellence, tenacity, authenticity, and perseverance lives on today at Booker’s Restaurant & Bar.

Tracey and Cheri Syphax’s entrepreneurial spirit extends beyond their business success to their love story. They first connected on a dating site, and soon discovered their mutual passion for entrepreneurship. As their relationship grew, they supported each other in both personal and business endeavors.

For their wedding celebration, the couple decided to host a brunch at the Akwaaba mansion, a Black owned Bed & Breakfast located in West Philly.

by Tony O. Lawson

Advertise your business with us

4 mins read

4 New Restaurant Revenue Streams to Boost Profits

It’s never a bad time to consider new revenue streams for your restaurant or bar. Sometimes, a new strategy can be provided straight from your kitchen without having to look any further.

This is particularly true for restaurants that have successfully survived the pandemic. They’re adopting contactless tech solutions, developing merchandise, looking for creative event ideas, and cooking up new ideas whenever possible to attract more guests.

So, if you’re wondering how to create extra revenue streams for your restaurant, we’ve outlined a handful of tried-and-tested strategies right here.

1. Host Parties

In the post-pandemic world, the desire for places to connect with others in person is stronger than ever. Your restaurant can become a gathering place for parties and other events.

Whether you rent out the entire restaurant for these occasions or simply set aside private rooms for rent, you have the opportunity to generate a lot of extra revenue while also providing a one-of-a-kind service experience that’s sure to increase loyalty and word-of-mouth promotion.

2. Sell Branded Products

Selling something you’re known for as a branded product is one foolproof way to generate a secondary revenue stream. If you own a pizzeria, for example, you might make your own soft pizza base that your customers love. Why not sell readymade pizza base in sealed packets to your clients so they can try making a pizza at home?

Do you run a coffee shop with home-roasted beans? Package them and sell them. If you own a microbrewery with a one-of-a-kind brew, offer it for sale in growlers or kegs. The list goes on!

3. Organize Workshops

Do you bake the most amazing & delicious pastries? Maybe you have the best pizzas in town? Are customers constantly raving about your killer cocktails? If so, it’s time to show off your skills!

Organize virtual or in-house (if space & situation permit) workshops. Sharing your expertise, helpful tips, and experience will do wonders and increase customer loyalty apart from bringing in extra cash with the workshop fees.

4. Connect With Customers, Wherever They May Be

With the festival season comes food trucks! While many brick-and-mortar restaurants may lament the existence of food trucks, the reality is that customers love them. The convenience of walking up, ordering tasty treats, and enjoying those treats on an outdoor stroll makes many food trucks so successful.

While running a food truck in addition to a full-time restaurant may not be your goal, consider capitalizing on the outdoor eats experience by bringing pop-up food booths to fairs and festivals in your area.

Meeting people where they already are is a sure-fire way to bring in new traffic and convert casual tasters into loyal repeat customers, not to mention the boost to your bottom line!


Ready to break out into new revenue streams for your restaurant business? If you’re thinking of expanding your food business and need a loan, get in touch with Lendistry today. They offer a wide range of comprehensive and affordable financial services to help you grow responsibly.

6 mins read

Historic Black Owned Restaurant Approved for Coronavirus Relief Loan

Ben’s Chili Bowl is a historic Black Owned restaurant restaurant in Washington, D.C. Amid the coronavirus pandemic that has gripped the D.C. region,  the landmark has been doing its best to adapt.

Thankfully, a loan from the Paycheck Protection Program means the U Street institution will get to feed its loyal and hungry patrons for a bit longer.

historic black owned restaurant

Sage Ali, a member of the Ali family that owns the restaurants, said that the business’ bank informed him that the application for the loan was approved for the second round of PPPs. The application did not get in in time for the first round.

A PPP is a Small Business Administration loan that helps businesses keep their workforces employed during the coronavirus outbreak.

“Things are good … and we’re very thankful for that,” Ali said.

They have not received the money, but Ali said that it should cover at least two months of the payroll for the four restaurants that the family owns: the original one and Ben’s Next Door on U Street NW, a location on H Street NE and one in Arlington, Virginia.

Currently, only the original restaurant remains open for takeout and delivery.

Ali said that he would only consider reopening on a case-by-case basis.

He said the personal family commitment has been that the U Street location will never close, “but we really do have to look at the other locations on a case-by-case basis and see.”

Ali said that it’s hard to imagine what the “new normal” means.

“As you know, the Chili Bowl has been a real community gathering place, and we’ve created where the community goes. Even beyond the DMV, it has become a global community gathering place,” Ali said.

But what does social gathering mean after social distancing? That is what Ben’s Chili Bowl and other restaurants and businesses are trying to figure out.

“This would have easily been our biggest year ever” had it not been for the closures, Ali said.

Another Ben’s Chili Bowl location had just opened at the beginning of March at the Horseshoe Casino in Baltimore, but by March 16, the casino closed due to the orders to shutter nonessential businesses.

Loads of tourists were also scheduled to bring in revenue this spring and summer with the cherry blossoms and summer vacation, and bookings that were scheduled months in advance all the way to September were canceled.

“It changes the whole game, and we have to look up and say, ‘How do we adapt to this?’” Ali said.

However, even with over 80% of the business down, Ali said people have been very supportive.

When news hit that the restaurant was in danger of closing because it did not get a loan during the first round, people started coming in, ordering more online. One person even bought a $500 gift card.

Ali said while he and the family were very thankful, it was a little bit uncomfortable.

“We’ve never asked for money,” Ali said. “We’re so thankful with what we’ve been given by the city that our job is to give back and to support and to bring something to the community,” and he said they did not really feel right accepting the man’s generosity.

So, they turned it around, using the money to feed first responders and those in assisted-living facilities.

“That came as a response to this beautiful outpouring of love. How do we pay that forward? How do we use that to enhance our ability to give back?” Ali said.

So now, when people buy gift cards, Ben’s Chili Bowl is taking that and reusing it to buy food that will be donated to first responders.

“We’re not saying, ‘Hey please come and help us,’” Ali said. “We’re thankful for people to come, and if you want a meal, come and get a good meal. Come get a friendly face. That’s what we do. That’s what we’re here for. We’ve always been here for you, so we’re trying to give more than we receive. That’s what we’re here for,” Ali said.

For more information on purchasing a gift card or ordering a chili dog, go to Ben’s Chili Bowl website.

You can also find out more about how to help the restaurant feed first responders on the Ben’s Chili Bowl Foundation.


2 mins read

Black Owned Restaurant Partners with Walmart to create over 30 Jobs

Cornbread is a unique Black owned restaurant that is creating jobs and a space where traditional soul food dishes are prepared using ingredients that are free of steroids and hormones.

Recently, the restaurant announced that they are working with Walmart to expand into three Walmart stores in Pittsburgh, Pennsylvania. All three restaurant locations will open this year with the inaugural location set to open on July 5th.

Black Owned Restaurant

Cornbread’s mission is to passionately invest in its employees and in the communities where it does business. The inaugural location, in a leased space at Walmart, is expected to create approximately 35 new job opportunities.

Black Owned Restaurant

“This expansion is the culmination of two years of hard work by my co-founder, Zadie, and our amazing team. Cornbread was born out of a vision and belief that we could create a space where friends and family can enjoy soul food that is also healthy and where we invest in our employees. We also wanted to ensure that our food was accessible, which is why this collaboration with Walmart is so important,” explained Adenah Bayoh, co-founder of Cornbread.

“When I began my journey as a restaurateur, I was turned down by seven banks before I was able to secure the financing I needed to purchase my first restaurant. Now, 13 years later, my own signature soul food restaurant is expanding outside of New Jersey with the support of the largest retailer in the country.”

Adenah Bayoh and Elzadie “Zadie” Smith are the co-founders of the restaurant

Cornbread’s menu and flavor profiles were crafted by Zadie B. Smith, a native of Georgia with life-long culinary experience. Adenah Bayoh is a restaurateur who opened her first restaurant at age 29.


To learn more about Cornbread, please visit

-Tony Oluwatoyin Lawson (IG@thebusyafrican) and Guest contributor Vernon Williams

9 mins read

Ben’s Chili Bowl Inspires D.C.’s Black Business Owners to Invest in Themselves

Virginia Ali, cofounder and owner of Ben’s Chili Bowl, says the iconic 60-year-old business would have folded a long time ago if she and her late husband, Ben Ali, didn’t have the foresight to buy the building on U Street NW.

Today in Washington, Ben’s stands out as a shining example of a black-owned business that’s stood the test of time. Last month, a group of entrepreneurs organized DMV Black Restaurant Week to bring together young restaurant and bar owners looking to follow the Alis’ example. DMV Black Restaurant Week guided attendees to more than 30 participating black-owned restaurants, including Ben’s Chili Bowl, Ben’s Next Door, and Ben’s Upstairs.

Virginia Ali says that the original Ben’s, the landmark home of D.C.’s signature chili-slathered half-smoke sausages, only survived because the she and her husband had invested in themselves instead of renting from someone else. At workshops and events throughout DMV Black Restaurant Week, her message resounded among a new generation of young business owners.

“I’m absolutely, positively sure it made the difference as to whether we could stay or not stay,” says Ali, who turns 85 next week.

In the late ‘80s and early ‘90s, the crack cocaine epidemic had decimated Washington, and Ali said business was practically nonexistent. According to an article in the Washingtonian this year, things had gotten so bad around Ben’s that the matriarch invited police to raid her shop when drug dealers were making sales from inside the restaurant’s booths.

Owning the building outright meant that even though generating revenue was a struggle, the Alis didn’t have to worry about paying a mortgage. Once the Metro station was built nearby, higher rents pushed out many longtime residents and businesses, but Ben’s was able to increase its value. Now the building is a major asset that’s been passed down within the family. Ben’s Chili Bowl opened in 1958 in a building bought for around $65,000. According to D.C. public records, it’s worth more than $2 million today.

In that way, the Alis have established intergenerational wealth. Teaching others to do the same was one of the major topics of discussion during DMV Black Restaurant Week.

Andra “A.J.” Johnson, a property investor and restaurant consultant who helped organize DMVBRW, says acquiring intergenerational wealth is particularly tough in the black community. According to a 2016 study by the Urban Institute, white households in D.C. had an average net worth 81 times greater than black households, and black-owned properties were valued significantly lower than white-owned ones.

DMV Black Restaurant Week founders, from left, Furard Tate, Andra “AJ” Johnson, and Erinn Tucker.

“How many people of color can walk up to their family and say, ‘This is what I need?” Johnson said. “It’s a problem. But it shouldn’t affect how much our growth is.”

For Johnson, building intergenerational wealth in the restaurant industry starts with a change in mindset — instead of grinding to make someone else’s dreams come true, members of the black community should save and invest in themselves early like the Alis did. “We need to get off somebody else’s race,” Johnson says. “We need to be on our own racetrack.”

Johnson brought up hosting a panel on the topic of intergenerational wealth with fellow DMVBRW founders Furard Tate and Erinn Tucker while they planned the weeklong celebration. A conference featuring that panel was a resource for people who want to someday own restaurants. The founders of DMV Black Restaurant Week consider it to be a success. They’re now working on planning quarterly events, including panels and an awards ceremony honoring black hospitality leaders.

“This is a continuing conversation,” Tate said.

Attendees in November learned it’s not enough to solely focus on getting capital to start a business. It’s also critical to secure proper permits and licenses, create a business plan and structure, decide who will inherit the business, and find available city resources and loans.

“If you don’t know about it … you don’t have the opportunity compared to other places that have it,” Tucker said.

Tate, a chef and entrepreneur, knows firsthand that property ownership is crucial to achieving intergenerational wealth. In 2014, he was forced to close his 18-year-old restaurant, Inspire BBQ, after his landlord sold the property on H Street NE to a developer. Tate wishes he’d followed the Alis’ example.

“They were their own landlord, so when times got hard, they were able to weather the storm,” Tate said.

D.C. Institution Ben’s Chili Bowl Holds 60th Anniversary Party
Virginia Ali, center, is escorted by activist Jesse Jackson at the 60th birthday party for Ben’s Chili Bowl in August 2018.
Half-smokes on the flat top at Ben’s Chili Bowl.

The Alis opened Ben’s Chili Bowl when D.C. was still segregated. They envisioned it as a business to not only serve the community on U Street, then known as Black Broadway, but as an asset for their unborn children. Ben Ali gave their three sons Ben as a middle name in case they went into the family business.

The couple’s sons, Nizam, Kamal, and Haidar, also known as Sage, now run Ben’s Chili Bowl. They’ve opened more locations at Nationals Park, FedEx Field, Reagan National Airport, and on H Street NE. They also opened full-service restaurants, Ben’s Next Door and Ben’s Upstairs, that serve avocado toast, steak frites, and crab cakes.

Tony Simpson, who appeared on the DMV Black Restaurant Week panel on intergenerational wealth, has found success running two businesses in predominantly black Prince George’s County. He and his wife, Josette, own SoBe Restaurant & Lounge, a Lanham, Maryland, restaurant slinging American fusion cuisine with a swanky South Beach vibe.

Before opening SoBe, Simpson didn’t know much about restaurants. But he knew plenty about scrimping and saving. He recalls eating tuna fish sandwiches and driving a beat-up car before he got his IT Services company, CHRONOS Systems, off the ground in Suitland, Maryland.

With money from that venture, Simpson financed SoBe himself. Not everyone has that luxury, but with planning and sacrifice, Simpson set the course for the next generation — his 30-year-old son Brandon now manages SoBe and owns a clothing company.

“If you plan to have that for your family going forward, you must start planning for those grandkids and those people that you want to pass it onto in the beginning of your career,” Tony Simpson says.

Virginia Ali hopes her three grandchildren eventually take over the growing Ben’s franchise, already inviting them in to get a taste of the business at the U Street landmark that advertises Chili Smokes and Chili Burgers on its facade.

“It’s a great way to meet people and to learn how to deal with folks from all walks of life and all cultures,” she said. “I find it fun, and I think they do too.” 

SiriusXM Host Joe Madison Honors The Life And Legacy Of Dr. Martin Luther King Jr., With A Live Broadcast From Ben’s Chili Bowl In Washington, DC

Source: Eater Washington D.C.

1 min read

12 Black Owned Restaurants in Florida

When next you’re in town, check out these Black owned restaurants in Florida. Even if you don’t live there, spread the word to those that do. Let’s give these businesses our businesses. Also, leave a comment with any others you feel should be on the list!

Black Owned Restaurants in Florida

Chef Creole

Swirl Wine Bistro (Coconut Creek, FL)


Southern Spice (Hollywood, FL)

Black Owned Restaurants in Florida


Uber Wings (Miami, FL)

Black Owned Restaurants in Florida

KC Healthy Cooking (Miami, FL)

House of Mac (Miami, FL)

Black Owned Restaurants in Florida

Little Greenhouse Grill (Miami, FL)

Black Owned Restaurants in Florida

Soul Veg (Tallahassee, FL)

Awash Ethiopian Restaurant (Miami, FL)

Black Owned Restaurants in Florida

Chef Eddie’s ( Orlando, FL)

Nikki’s Place (Orlando, FL)

Black Owned Restaurants in Florida

Soul Food Bistro (Jacksonville, FL)


-Tony O. Lawson

Subscribe and Follow SHOPPE BLACK on Facebook, Instagram &Twitter

 Get your SHOPPE BLACK Apparel!

2 mins read

Black Owned Vegan Businesses You Should Know

As more people associate eating vegan with health and fitness, more businesses cater to the consumer in search of plant-based alternatives to meat and dairy. Here are a few Black owned vegan businesses that can cater to that need.

Black Owned Vegan Businesses

Azla Vegan (Los Angeles, CA)black owned vegan

Simply Wholesome (Los Angeles, CA)

NuVegan Cafe (Washington, D.C.)

Senbeb Cafe (Washington, D.C.)

Khepra’s Raw Food Juice Bar (Washington, D.C.)

​​Drop Squad Kitchen (Wilmington, DE)

DaJen Eats (Orlando, FL)

May be an image of baked beans

CheChe’s Vegan (Orlando, FL)

CheChe's Vegan – Karmalize

HempLade Vegan Cafe (Tallahassee, FL)

Slutty Vegan (Atlanta, GA)

Best Vegan Burger Recipe - How To Make Slutty Vegan's One Night Stand Burger

Tassili’s Raw Reality (Atlanta, GA)

Plant Based Pizzeria (Atlanta, GA)

No photo description available.

Life Bistro (Atlanta, GA)

Life Bistro - Atlanta Georgia Restaurant - HappyCow

First Batch Artisian Foods (Atlanta, GA)

Loving It Live (East Point, GA)

Majani Restaurant (Chicago, IL)

Ethiopian Diamond (Chicago, IL)

No photo description available.

Land of Kush (Baltimore, MD)

​​Detroit Vegan Soul (Detroit, MI)

​​Simply Pure (Las Vegas, NV)

Blueberry Cafe Juice Bar & Grille (Newark, NJ)

Seasoned Vegan (New York, NY)

Greedi Vegan (Brooklyn, NY)

Two Vegan Sistas (Memphis, TN)

The Southern V (Nashville, TN)

Green Seed Vegan (Houston, TX)

Plum Bistro (Seattle, WA)

222 Vegan Cuisine (London, UK)

Sweet Soulfood (New Orleans, LA)

Brown Sugar Baking Company (Seattle, WA)

Bam’s Vegan (Dallas, TX)

V-Eats (Dallas, TX)

Recipe Oak Cliff (Dallas, TX)

Vegan Vibrationz (Dallas, TX)

Soulgood (Dallas, TX)



➡️ Advertise your Business

Don’t miss any articles! Subscribe to our newsletter and follow us on Facebook, Instagram & LinkedIn

3 mins read

Black Chefs You Should Know About

Although the number of Black chefs is increasing, there’s still plenty of progress to be made in terms of representation in the culinary industry.

We’d like to take a moment to shout out some chefs who are doing their thing nationally and internationally, paving the way for the next generation of culinary masters.

Black Chefs You Should Know About

Joseph ‘JJ’ Johnson is an award-winning chef at The Cecil and Minton’s

Chef Tunde Wey uses the food of his native Nigeria to start conversations about America and race.

Jamila Crawford Pécou is a celebrated vegan chef with over 15 years of experience. Vegans and non-vegans alike enjoy her unique and delicious twist on healthy eating.

Chef Marvin Woods is recognized for his take on food rooted in northern Africa, South America, the Caribbean, and the United States Low Country.

Bryant Terry is a vegan eco-chef, food justice activist, and author.

Chef David Destinoble promotes the natural beauty of Haitian cuisine shows the youth of Haiti that a career as a chef is obtainable.

Stacey Dougan is a raw and vegan Chef on a mission to heal the world with deliciously, satisfying, tasty plant based foods.

Chef Ahki, CEO of Delicious Indigenous Foods is a celebrity chef, natural foods activist, and nutritional counselor.

Chef Krystal provides a wide selection of delicious vegan meal options inspired by cuisines throughout the world.

Chef Nina Gross has taken what she has learned along the years and added her twist by bringing it from the kitchen to your home, dinner parties and luxurious events.

Chef Marc Lissade is the Executive Chef/Owner of Black Apron Events, a unique Gourmet Tour bringing fourth an exhilarating, thrilling and innovative way to explore the finest taste of French Creole gourmet cuisine.


Rougui Diaof is one of the most respected chefs in France. Her accomplishments stem from many things including her constant reinvention of traditional dishes through her quest for new flavors.


Chef Andrea Drummer makes cannabis-infused meals for medical marijuana patients and recreational weed consumers.

Tanya Holland is the Executive Chef and Owner of Brown Sugar Kitchen in Oakland, CA. Holland is known for her inventive takes on modern soul food, as well as comfort classics.

Nadege Fleurimond creates life moments with lasting impressions through a culinary lens.

Scott Durrah co-owns Simply Pure in Denver, the first black-owned dispensary in the country.  As an Executive Chef, he’s owned and operated 5 restaurants.


by Tony O. Lawson

➡️ Advertise your Business

➡️Interested in investing in Black founders? If so, please complete this brief form.

3 mins read

15 Black Owned Restaurants in Chicago

The Windy City has always been able to hold its own against the best food cities in the country. We’ve listed a few of the Black Owned Restaurants in Chicago that make the city special.

Black Owned Restaurants in Chicago

Peach’s is a comfy American eatery with biscuits & other Southern staples for breakfast & lunch.

Batter & Berries serves creative pancakes, omelets & other breakfast eats plus sandwiches & lunch fare too.

Black Owned Restaurants in Chicago

5 Loaves  is a family owned and operated catering/restaurant that is known for its quaint feel and down-home cooking and hospitality.

Normans Bistro offers an American Creole Cuisine with a Brazilian Flair. Outstanding dessert menu and wine list are served in a casual, relaxed atmosphere.

Luella’s Southern Kitchen serves traditional Southern favorites in a simple storefront space with a BYOB policy.

Litehouse Whole Food Grill was opened with the hope of bringing healthy fast food to his community in the most wholesome way.

Sweet Maple Café offers country-style comfort food including all-day breakfasts & hearty lunches served in a homey space.

Ja’ Grill offers curries, jerks & other Jamaican specialties in an upscale-casual space with a lounge & weekend DJs.

Ain’t She Sweet Café is a casual, cozy eatery offering counter-serve sandwiches, smoothies & house-baked desserts.

Original Soul Vegetarian offers a one of a kind culinary experience in innovative vegan cuisine and a unique take on vegetarian fare that is big on taste without compromising health.

Pearl’s Place offers a unique experience, combining delicious home-style foods with the service and attention of a fine-dining restaurant.

Gorée Cuisine – Concentrates on Senegalese food. A West African cuisine influenced by North African, French, and Portuguese cuisine and derives from the nation’s many ethnic groups, the largest being the Wolof.

Turkey Chop is an upbeat, bright grill offering a turkey-centric menu of Italian, Mexican, Asian & Southern dishes.

Currency Café –  is a neighborhood cafe featuring cuisine that embodies a modern mix of Mexican spice, American nostalgia, and Southern soul.

Simply Soups and Salads keeps it simple with delicious soups, salads and sandwiches. Seriously, they have 17 sandwich choices on the menu.

-Oluremi Lawson