tentenBlack Restaurant Week, which was launched in 2016 by founder Warren Luckett in Houston to shine a light on minority businesses, aid them in building community awareness and celebrate the flavors of African-American, African and Caribbean cuisine with a series of regional cultural events, will return to L.A. for takeout, delivery and outdoor dining from Friday, August 7 through August 16.
This year’s mission is to feed and fuel a cultural famine — with an emphasis on reviving and saving the Black restaurant industry during the COVID-19 pandemic. The aim to educate consumers on the abundance of cultural cuisines has never mattered more. During Black Restaurant Week, Los Angeles will be treated to prix fixe brunch, lunch and dinner menus at participating restaurants within the area.
Black Restaurant Week cofounders from left: Derek Robinson, Falayn Ferrell and Warren Luckett (Courtesy BRW)
“L.A. has a great scene when it comes to Black-owned restaurants,” managing partner Falayn Ferrell tells L.A. Weekly in a phone call from Houston. “In 2016, it was a similar climate with everything going on in Ferguson, much like what we’re seeing today, and we wanted to create some programs to benefit and celebrate our food heritage and create a platform to create economic stimulus within our communities.”
Some of this year’s L.A. participants include Post and Beam, Sky’s Gourmet Tacos, Harold and Belle’s, Dulan’s as well as food trucks and vegan options. Jeremy McBryde at Comfort L.A., the winner of last year’s Best Bite at the Nosh Culinary Showcase, is cooking up a special chicken and waffles menu item this year.
“This year is super significant because so many businesses are feeling the pinch from COVID and having to adjust their models while functioning at limited capacity,” says Ferrell. “It’s important for people to know that even after restaurant week is over, these businesses are in the community. They can’t afford to do major marketing campaigns on their own, so we come in as a collective on their behalf to encourage the community to spend their local dollars on locals.”