When Black Restaurant Week (BRW) (March 28 to April 13) first launched in Houston in 2016, it was a simple yet powerful idea to spotlight Black-owned restaurants and culinary businesses that often lacked access to major marketing opportunities.
What started as a local initiative has now exploded into a nationwide movement spanning 17 regions, including major cities like New York, Atlanta, Los Angeles and even Toronto.
As BRW celebrates its 10th anniversary, it’s more than just a week of great food— BRW has helped more than 5,000 Black-owned businesses gain visibility, driving millions of dollars in revenue and economic impact. Black Restaurant Week opened in Houston on March 28 and runs through April 13.
Founded by Houston native Warren Luckett and managed by partners Falayn Ferrell and Derek Robinson, BRW was created to fill a gap. Many Black-owned culinary businesses struggled with limited advertising budgets and lacked the visibility needed to thrive in a competitive industry. With Black-owned restaurants historically facing disproportionate barriers—such as difficulty accessing business loans and exclusion from mainstream food festivals—BRW became a lifeline.
Looking back at the early days, Luckett recalls being fully immersed in the wine business with his father, supplying wines to high-end restaurants. However, he noticed a growing trend—black food staples like shrimp and grits and oxtails appeared on menus at upscale “New American” restaurants, often without recognizing their cultural roots.
At the same time, social justice issues were coming to the forefront, with incidents like the deaths of Alton Sterling and Philando Castile sparking national conversations about racial inequality.
“As a young Black millennial, I just wanted to do my part,” Luckett says. “The dinner table was always a safe place for us to have conversations and I hoped food could be a medium to bring the community together while protecting and uplifting the history of Black culinary arts.”
Since its inception, BRW has provided a strategic marketing blitz that offers participating restaurants and food businesses social media promotions, print and digital advertising and PR exposure—all at a fraction of the traditional cost. This model has been crucial, especially in the wake of the COVID-19 pandemic and ongoing economic hardships.
“This is God’s work,” Luckett said. “I’m just walking the path. It’s not about me—it’s about the community taking ownership of this brand.”
Ten-year milestone moments of Black Restaurant Week
As BRW marks its 10th anniversary, we take a look back at some of the most defining moments that have shaped this movement:
2016 – The Launch in Houston – What started as a local effort to showcase Black-owned restaurants quickly gained momentum, proving there was a hunger for representation.
2017 – Expansion Begins – BRW took its mission on the road to Atlanta and the Bay Area, setting the stage for national growth. Voted ‘Bright Idea’ by Atlanta Magazine.
2018 – Coast-to-Coast Growth – Cities like Los Angeles, New Orleans, and Philadelphia joined the BRW network, expanding the reach to thousands of new customers.
2019 – Impact Beyond Restaurants – Partnered with National Urban League to host a campaign in Indianapolis for their national convention
BRW introduced its NOSH events, highlighting Black-owned food trucks, catering businesses, and spirit brands.
2020 – Pandemic Response – As COVID-19 shuttered businesses, BRW launched the Restaurant Business Development Fund to provide financial relief.
2021 – Reaching Canada – Toronto became the first international city to host BRW, reinforcing its global potential.
2022 – Power of Partnership – Major brands and corporate sponsors recognized BRW’s impact, leading to record-breaking restaurant participation.
2023 – Foodie Experience Expands – BRW launched new food events, from chef showcases to tasting pop-ups, giving food lovers more ways to engage.
2024 – Digital Evolution – BRW introduced an interactive app, making it easier for diners to locate Black-owned businesses year-round.
2025 – A Decade of Excellence – With more than 5,000 businesses supported, BRW looks ahead to even bigger plans for the future.
The local experience
Mike Brown, owner of Jamburrito Cajun Grille in Pearland, is an experienced restaurateur with over 36 years in the industry and is one of the new businesses in this year’s lineup. His restaurant, which opened just a month and a half ago, has already gained traction, even going viral with over a million hits on TikTok.
Brown and his wife, who handles the marketing side of the business, saw Black Restaurant Week as an opportunity to introduce their brand to a broader audience.
“We believe in extreme hospitality and preparing chef-driven, high-quality dishes,” Brown said. “Being the new kid on the block, we wanted to get out there in front of people who could help sustain us.”
For BRW, customers can expect a special menu featuring signature dishes like blackened catfish, shrimp and chicken Creole, and a secret menu item—Cajun-style chicken Alfredo.
“Everything we serve is made in-house,” Brown said. “From red beans and black beans to roasted corn salsa and Cajun tartar sauce, we put a lot of care into our flavors.”
Brown’s mission is to create an experience centered around hospitality. “We treat every guest like family. When people walk in, we want them to feel better than when they came in. That’s our promise.”
Mark Holley is the executive chef at Davis Street At Hermann Park Restaurant. He is one of the veterans who has participated in BRW since day one.
“It feels like I’m a part of something that is connected to good food and the community. Our restaurant fits the profile because we’re here in Third Ward, one of Houston’s distinguished Black neighborhoods. Just to be a part of all that is unbelievable.”
Mark Holley, Executive Chef, Davis Street At Hermann Park Restaurant
Holley has witnessed the growth of Black Restaurant Week since its launch in 2016.
“I don’t know exactly how many restaurants were involved at the beginning, but I’d say it grew anywhere from 10 to 15% every year,” he noted. “All chefs came out—from food truck chefs to casual spots to upscale chefs like myself. There’s an opportunity for everyone in our community.”
For first-time visitors to Davis Street during Black Restaurant Week, Holley promises a standout experience.
“This year, our menu has expanded from two options to four or five,” he said.
Signature dishes include their renowned seafood gumbo, featuring a rich Louisiana-style broth with duck, shrimp and fried oysters, as well as their sticky ribs with miso glaze, deep-fried to crisp perfection and topped with house-made cucumber kimchi.
“Our blackened catfish with Carolina Gold rice, lady cream peas and kimchi collard greens is another must-try,” he added. Patrons can enjoy buttermilk lemon meringue or cheesecake with bourbon caramel sauce for dessert.
Holley emphasized the economic impact of Black Restaurant Week on his business.
“We’re a high-end seafood and steak restaurant, but during this event, we offer premium dishes at a lower price point—$55 for three courses. Normally, it’s substantially more, so this is a way to make our food more accessible to the community.”
While BRW undoubtedly offers an opportunity to indulge in incredible cuisine, its mission extends far beyond food. The initiative educates consumers about the rich cultural diversity of Black culinary traditions, from African and Caribbean influences to Southern comfort food.
“We want to debunk misperceptions about Black food and showcase the abundance of flavors and styles within our culture,” says Luckett. “It’s not just about soul food, it’s about our global culinary impact.”
What’s next for BRW?
BRW has also played a critical role in ensuring that Black-owned restaurants survive and thrive in an industry where many struggle to stay afloat. With corporate DEI (Diversity, Equity and Inclusion) efforts dwindling, initiatives like BRW are more essential than ever in keeping Black culinary businesses visible and viable.
As corporate support for diversity and inclusion initiatives fluctuates, Luckett remains focused on the mission.
“We were here before the 2020 corporate influx of support and we’re still here after,” he asserts. “The support that these restaurants need doesn’t change. Whether brands are here or not, we’ve still got work to do.”
Luckett and his team are looking ahead to new ways to expand their impact. Their goal? To go international.
“We’re looking to take this to Johannesburg very soon,” Luckett said. “We want to see even more Black-owned businesses flourish and more consumers making intentional choices to support them.”
