Collaborations Key to Success at Black-Owned Establishments
These Chicago restaurants are serving up unique partnerships to set themselves apart and attract new customers.
I had planned to interview Alexander Smalls and Nina Oduro when their book first dropped last fall. Titled The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa, the book is chock full of tasty tales and original recipes from culinary leaders from the likes of Cameroon, Egypt, Ghana, Nigeria, Senegal and South Africa. They’ve been incredibly busy promoting it in the States and beyond because they are both powerhouses in their own right. Former Harlem restaurateur Smalls has written critically acclaimed books Between Harlem and Heaven and Meals, Music, and Muses: Recipes from My African American Kitchen. Meanwhile, Oduro is the co-founder of the Black Women in Food Summit, a Washington, D.C.-based event recognizing the achievements of Black women in the culinary industry.
Their global book tour has made stops in Dubai, Washington D.C., Los Angeles and New York, with the next appearance in Chicago on Feb. 22. What I love about this book tour is that in each city the authors have collaborated with local restaurants with a five-course, African-focused menu.
For the Chicago event, the talented duo is teaming up with chefs Erick Williams and Damarr Brown at Hyde Park’s Virtue restaurant. A Saturday night with four dynamic personalities, a five-course menu and an opportunity to chat with the authors?! Yes. Sign me up! The menu will be inspired by the book with such offerings as Sweet Potato Soup, stuffed squid, Piri Piri gizzards and braised lamb shoulder. The $165 ticket includes dinner, an autographed copy of the book and wine pairings. Reserve seats right here.
Even more collaborations for Chicago’s Black-owned restaurants
Williams is no stranger to collaborations like this. He’s hosted other well-known authors, chefs, winemakers and even visual artists, who have all attracted their own audiences to Virtue. It’s a smart move for more visibility, new consumers and an opportunity for Virtue’s culinary team to show off their creativity beyond the regular menu.
At etc., chef Lamar Moore’s spiffy new restaurant in the South Loop, collaborations with major food companies like Certified Angus Beef bring additional revenue to the establishment. It’s the only beef he features on his menu with a 45-day, dry-aged eight-ounce filet. He also acts as a spokesperson for the company.
Moore brings additional visibility to his venue by partnering with Bucktown hot spot Dorian’s. On the first Wednesday of the month, the intimate live music venue features a local jazz band with his signature gumbo. He whips up the fare on site, so it’s best to show up early for prime seats and the spicy soup.
One of Chicago’s most exciting new partnerships is between Moor’s Brewing Co. and Steep Ravine Brewing Company. With Diversey House, they’ve combined forces to open what they’re calling an “elevated sports lounge” in Logan Square. The venue is spacious and welcoming, featuring the full craft beer lines from both brands, plus some THC offerings.
Further, they’ve acquired New York chef Marc Anthony Bynum, who won Food Network’s “Chopped” three times. His menu consists of modern, yet casual American fare like Jambalaya Arancini—stuffed with shrimp andouille sausage, okra and peppers—ribs in a chipotle BBQ sauce, a buttermilk fried chicken sandwich, jerk chicken in a hibiscus habenero BBQ sauce, and cornbread cobbler with wild berry compote. While beer is the main focus for the beverage menu, the cocktail list is nice as well with beertails, nonalcoholic drinks, and tequila-, rum- and rye-forward sips.
Another great collaboration happens every night at Wax Vinyl Bar and Ramen Shop. Wife-and-husband team Gina Barge and Lee Farmer have created a deep house haven for Gen Xers featuring local and national deejays spinning records. The couple was inspired by similar music lounges they frequented in Japan that had deejays spinning as guests slurped from a variety of noodle dishes.
Here, you’ll find heaving bowls of vegan and spicy shrimp ramen dishes, plus spicy wings and fries as appetizers. On an especially chilly night, you’ll want to load up on veggies in the ramen. One of the best choices—and something you won’t likely see elsewhere—is the braised collard greens. They add a nuanced flavor and texture, plus they’re just so good for you!
Lots of great information as always! Thank you!