10 New, Amazing, Black-Owned Restaurants Across the US

By Jihad Kheperu

Whether you’re a frequent flyer planning out the itinerary for your next pit stop, or a local foodie on the hunt for your next fix, we’ve got you covered with a handy list of some of America’s newest Black owned restaurants, featuring culinary artistry from some of the most celebrated chefs in the world. Seafood towers, vegan West African food, soul food with a coastal twist, or wild boar sliders, they do it all. Check out our list below — we’re sure to have something up your alley!

 

Atelier by Christian Hunter

What makes it so special? While his menu has clear international influences, Michelin Star Chef Christian Hunter views himself as a more localized experience. “He cooks the way he sees people eat,” with down-to-earth menus reflecting the people and things that have brought them to this space and point in time.

On the plate: The tasting menu is a celebration of seasonal flavors, each dish plated beautifully, bursting with creativity. Traditional dishes like marinated beets, pimento cheese and Caesar salad are reconstructed, astutely seasoned, never a leaf or morsel out of place. As well, be on the lookout for the clam chowder with lamb bacon and chive oil, if available. Jesus wept.

Final Word: Externally, Atelier may blend into its humble surroundings on Chicago’s North Side, however true food enthusiasts know that it’s what’s inside that counts — and inside Atelier is exactly where Chef Christian Hunter’s culinary excellence thrives.

Contact: 4835 N. Western Ave, Chicago, IL, 60626

 

AlaMar Dominican Kitchen by Nelson German

What makes it so special: This restaurant pays tribute to Chef Nelson German’s Dominican lineage, offering authentic regional food that represents his heritage. An NYC style Dominican restaurant now open in Uptown California, German brings a unique twist to family recipes with his contemporary take on traditional Dominican cuisine.

A deeper dive: German began his career in NYC at popular seafood destination Joseph’s Citarella and the Gramercy Park Hotel with Chef Yugi Wakiya, where he learned refined approaches to Asian flavors.

On the menu: Whole fried branzino with bacalao, “salt cod” gravy and Camarones Criolla, a Creole garlic shrimp dish.

Contact: 100 Grand Ave. Oakland, CA, 94612

 

Tatiana by Kwame Onwuachi

In a nutshell: Tatiana, named after the chef’s sister, is serving up Afro Caribbean cuisine inspired by Onwuachi’s childhood in New York.

What you’ll eat: With an upbringing rooted in the old neighborhood of San Juan Hill (BX, baby) Chef Kwame draws inspirations from Italian bakeries, Chinese takeout, Caribbean roti shops, corner stores, and local bodegas. Truffle chopped cheese baos filled with dry aged ribeye, smoked mozzarella and Taleggio, topped with lettuce, pickled onion, and a mountain of truffle. Other small plates include Egusi soup dumplings stuffed with black sea bass, as well as curried goat patties with green seasoning aioli and mango chutney.

Chef CV: Kwame Onwuachi is a James Beard Award winning chef and author of the critically acclaimed cookbook “My America,” as well as his memoir “Notes from a Young Black Chef.” Chef Kwame’s accolades include being named one of Food & Wine’s “Best New Chefs,” Equire’s “2019 Chef of the Year,” and he is a “30 Under 30” honoree by both Zagat and Forbes. Kwame has been featured on Time’s “100 Next” list and has been named the “Most Important Chef in America” by the San Francisco Chronicle. To date, Chef Kwame has opened 5 restaurants before turning 30, and is currently focusing attention on his newest concept, “Tatiana,” in Lincoln Center.

Contact: 10 Lincoln Center Plaza, NYC, NY, 10023

 

The Grey by Mashama Bailey & Johno Morisano

Avant garde cuisine: Bailey’s cuisine at The Grey reinterprets traditional Southern dishes with a contemporary twist, using locally sourced ingredients and honoring the region’s culinary heritage.

What you’ll drink: The cocktail menu at The Grey in Savannah, Georgia features a mix of classic and innovative drinks inspired by Southern flavors and ingredients. Look forward to creative concoctions such as the “Baltimore Boomerang” with rye, watermelon, and soju or the “La Reina” blending mezcal, Calabrian chili amaro, salted mandarin nectar, and lime. Each cocktail is crafted with a nod to the region’s culinary heritage, complementing Bailey’s innovative approach to Southern cuisine.

Where is it? The Grey is nestled in a restored Greyhound bus terminal in the heart of downtown Savannah, Georgia, an area known for charming cobblestone streets, historic architecture, and vibrant cultural scene. The Grey blends Southern hospitality with a rich culinary heritage, making it a destination for food enthusiasts and history buffs alike.

Contact: 109 Martin Luther King Jr. Blvd., Savannah, GA, 31401

 

Clover Hill by Clay Castillo, Gabriel Merino, and Executive Chef Charlie Mitchell

A New Wave: Located on a leafy, cobblestone block in the heart of the Brooklyn Heights Historic District, Clover Hill is an intimate, 20 seat restaurant seeming to blend the best elements of old and new school dining. Their focus is on fish and shellfish, and they believe that “eating should be fun.”

The Vibe: All about the experience. Their tasting menu is a 3-hour journey, and may switch up as many as four times a year.

What you’ll eat: For starters: a sweet corn tartlet, potato cannoli, and sea urchin toast. Perhaps the Shima Aji and Ossetra caviar. There is also a dry aged madai, or strobe ranch ribeye.

Contact: 20 Columbia Pl, Brooklyn, NY 11201

 

Frontier by Brian Jupiter

They specialize in what? A Chicago based restaurant featuring dishes prepared using an open wood-fired grill, highlighting flavors from the Midwest and beyond. Frontier is known for its adventurous approach to dining, offering a variety of meats, seafood, and seasonal ingredients highlighting both rustic charm and culinary innovation.

Help me choose: At Frontier, some of the most well-known dishes include: Wild Boar Sloppy Joe, Elk burgers, whole roasted alligator, and bison tartare, in addition to more traditional fare such as seafood towers!

What’s the vibe? The lively, urban atmosphere is enhanced by a vibrant bar scene offering craft cocktails and local brews. Frontier promises a memorable dining experience, blending hearty flavors with a contemporary twist, in a bustling setting that captures the essence of modern Chicago dining culture.

Contact: 1072 N. Milwaukee Ave., Chicago, IL, 60642

 

Virtue by Erick Williams

Upscale Soul: Tucked away in the heart of Hyde Park, Virtue exudes warmth and hospitality with a menu that honors Southern tradition while incorporating contemporary twists. Classic dishes like shrimp and grits and fried chicken exemplify Chef Williams’ culinary finesse, especially when paired with a welcoming ambiance that invites guests to savor every bite in such a relaxed and inviting space.

Swift Rise: Chef Erick Williams gained recognition for his culinary talents through his work at prominent Chicago restaurants, including MK and County Barbeque. In 2018, Williams opened Virtue in Chicago’s Hyde Park neighborhood, quickly establishing it as a beacon of Southern hospitality and flavor. Williams’ commitment to excellence has garnered praise from both diners and critics, solidifying his reputation as a leading chef in the Chicago culinary scene.

At your service: Service under Chef Erick Williams is attentive, warm, and hospitable, reflective of Southern charm. Staff members embody professionalism while creating a welcoming atmosphere that enhances the dining experience, ensuring guests feel cared for and delighted throughout their meal.

Contact: 1462 E. 53rd St., Chicago, IL, 60615

 

Joyce Soul & Sea by Prince Riley

What to eat? Cornmeal Crusted Nashville Hot Catfish, Hickory Smoked Tomahawk Pork Chops, and Caribbean Cobia Crudo.

What’s the story? A modern coastal restaurant, Joyce is named after the daughter and grandmother of the founder, who brought her passion for cooking and Southern heritage to the forefront. Joyce embodies family, connection, and seeks to bring joy to guests via the shared dining experience. The restaurant has gained popularity for its flavorful dishes and warm hospitality, making it a beloved spot for locals and visitors seeking soulful Southern cooking with a seafood twist.

Culinary influences: Prince Riley is known for his entrepreneurial spirit and commitment to serving delicious Southern and seafood dishes. The restaurant has become a popular destination for its flavorful cuisine and welcoming atmosphere, embodying the essence of Southern hospitality. Prince Riley’s vision for Joyce Soul & Sea reflects an appreciation for culinary excellence and dedication to providing a memorable dining experience for both locals and tourist alike.

Contact: 770 S. Grand Ave, Los Angeles, CA 90017

 

Kann by Gregory Gourdet

The inspiration: Chef Gregory Gourdet’s menu reflects his Haitian heritage and extensive culinary expertise, featuring dishes that are both creative and health-conscious. Kann embraces a farm-to-table philosophy, sourcing local and sustainable ingredients to create dishes like wood-fired meats, fresh seafood, and vegetable-forward plates.

Menu highlights: At Kann by Gregory Gourdet in Portland, Oregon, some menu highlights include: Plantain Brioce Buns served with epis butter, showcasing Gourdet’s Haiti-inspired culinary approach. Espageti Kokiyaj: A handmade pasta, featuring grilled scallops, cherry tomato, white wine, and creole sauce, highlighting seasonal ingredients. Roasted Half Chicken, prepared with cane syrup, a creamy corn puree, and relish.

These dishes exemplify Kann’s commitment to using Pacific Northwest ingredients, infusing Asian influence and Gourdet’s culinary creativity into each plate.

The chef: Originally from Queens, New York, Gourdet’s culinary journey led him to Portland, Oregon, where he gained prominence as the executive chef at Departure Restaurant + Lounge. His Haitian heritage influences his cooking style, blending bold flavors with a focus on fresh, locally sourced ingredients. Gourdet is known for his commitment to health and wellness, advocating for clean eating and fitness, which he incorporates into his menus and personal lifestyle.

Contact: 548 SE Ash St, Portland, OR 97214

 

Ubuntu LA by Shenarri Freeman & Jeremy Fox

The backstory: Ubuntu is a new, plant-based restaurant inspired by West African ingredients, and helmed by James Beard Award semifinalist Shenarri “Greens” Freeman. Located on Melrose Avenue in West Hollywood, Ubuntu, inspired by Shenarri’s travels and a desire to explore her roots, transports guests to the West African coast, with twists on traditional dishes from Senegal, Nigeria, and Ghana.

And the drinks? Their full bar offers a cocktail program composed of African ingredients designed by acclaimed mixologist Colin Asare-Appiah, author of “Black Excellence: A Comprehensive Guide to Black Mixology.” Asare-Appiah is renowned as a trendsetting pioneer of the spirits industry.

About the Chef: Born and raised in Richmond, Virginia, Shenarri fully embraced veganism in 2017 as a means of reclaiming her well-being. Today she is committed to creating plant-based dishes that are both fun and indulgent. Since opening her first restaurant in 2021, Chef Shenarri has been named a Forbes 30 Under 30 recipient, has been nominated for 2 James Beard awards, and has been recognized by Esquire, New York Tims, Michelin, Vogue, and many more.

Contact: 7469 Melrose Ave., Los Angeles, CA 90046