Photography courtesy of Black Restaurant Week.
Steve's Hot Dogs
At Steve's Hot Dogs mac and cheese can go on anything.
Black Restaurant Week LLC, founded in 2016, aims to highlight Black-owned catering services, food trucks, products, and restaurants nationwide through a series of events—and this year, it's coming to St. Louis for the first time. Friday through Sunday, August 2, the organization is focusing on the Midwest, allowing St. Louis' Black-owned culinary businesses to show the community what they have to offer. Besides highlighting affordable prix-fixe menu options, the restaurant week will provide local businesses with development resources. Because of the strain that the COVID-19 pandemic has put on many local businesses, the founders have provided a free entry option.
But the organization can't achieve its goals by their efforts alone. It takes the whole community to help these spaces thrive, something that co-founder Derek Robinson says makes perfect sense, considering the connections that cuisine creates within a community.
Photography courtesy of Black Restaurant Week.
Soul
Gourmet Soul is one of the many STL cuisine participating this week.
“What we love about Black Restaurant Week is it’s definitely getting the community involved when it comes to this experience, because it’s not just us; it’s also the community coming together and supporting these businesses,” Robinson says. “Honestly, restaurants are the cornerstones of communities. They’re an opportunity for you and I to break bread and just talk about whatever it is. It may be an engagement, it may be something about education, it may be religion, or maybe I’m having issues with my relationship that I want to talk to you about. [Whatever the topic], it always happens over food.”
The 10-day experience is one of the primary ways that Robinson and his team help bring customers to support Black-owned culinary businesses. Participating spaces—there are seven currently, with more signing on—whip up prix-fixe menus in honor of the week. Steve Ewing, owner of Steve’s Hot Dogs, has something special up his sleeve to help immerse first-time customers into the world of gourmet hot dogs: a sampler platter. Patrons will enjoy eight half-size Steve’s specialty dogs, mac and cheese, and a cookie to balance out the savory flavors.
“It’s a great time to do it because [Black Restaurant Week] reaches a new audience for us. It’s reaching out to some people who maybe didn’t know about Steve’s Hot Dogs, and so this gives them a chance to try all of it,” Ewing says. “And if it works and has a positive response, we might keep going.”
Steve’s fans who already have a favorite in mind need not worry. Other signature dogs will be offered as well, perhaps most notably the Bacon Lover’s Dream dogs.
“I would definitely recommend the Gorilla Mac and Cheese dog. It's infallible. It's mac and cheese, bacon, and fried onions,” Ewing says. “There's another one called the Bacon Bacon Jamaican. It's sliced smoked bacon and chopped smoked bacon with pepper jack cheese, our in-house chipotle sauce, jerk seasoning, and sautéed bell peppers.”
Black Restaurant Week is also offering the chance to win gift cards from participating restaurants and $100 Visa gift cards by competing in a bingo challenge. Simply save receipts and knock off five squares in a row to be entered in the raffle.
Photography courtesy of Black Restaurant Week.
Bingo cards
Bingo cards are available on the organization's social media.
“The larger mission of Black Restaurant Week is, of course, to provide economic stimulus back to the community through food,” Robinson says. “It’s all about the restaurants, food trucks, and caterers. They are the key, and they are the star of our experiences. We want to make sure that they have stability not just now but also for years to come. By just being able to be a participant within Black Restaurant Week, they’re able to continue their messaging, continue those opportunities, and to ensure they have business for years to come.”
Aside from expanding one’s client base, the organization promotes long-standing stability by offering business development opportunities, such as virtual tech weeks, access to COVID-19 resources, a job board, and a centralized website. The larger website allows businesses across the nation to see what fellow Black-owned culinary spaces offer. Ewing is especially looking forward to forging connections with other Black restaurant owners.
“Black Restaurant Week not only connects us with future customers; it connects us with other owners, so we have a little bit more community with ourselves as business owners as we get to know each other,” Ewing says.
Just this week, the shop sold out of its Gioia's Red Hot Riplet–infused brat on National Hot Dog Day. While the brat is off the menu right now, loyal customers can look forward to a new collaboration with Tiny Chef that's set to debut in a couple of weeks.
"Collaborations are great, because you're basically taking two social media platforms and using them together to promote both those businesses,” Ewing says. “So it's kind of like a multiplier effect, and it picks up a little bit of speed. And if you keep doing that, you keep reaching further and further out of your little circle. It's easier to stay in your circle for marketing, and this helps you branch out and reach out further every time.”
Photography courtesy of Black Restaurant Week.
Prime 55
Save your Prime 55 receipt for a chance to win gift cards!
Come fall, it will be even easier for businesses and the general public to support each other with the release of Black Restaurant Week’s virtual marketplace. Restaurants, caterers, and food trucks with spices, sauces, and mixes will be able to use the website to sell their wares.
To find out more about Black Restaurant Week and upcoming virtual events, such as the Power of the Palate bartending competition, launching in August, visit its website.
