The Restaurant List: A Belle Époque for African-American Cooking


A few months ago, when I read the New York Times article on African-American cooking, by Jeff Gordinier, it was a welcome surprise. Yet, it was a great disappointment as well, because there are no links to each restaurant nor the books listed in the article. Nor is there a summary list, which would be nice to refer to later.

Much like the “Big List of free yoga classes in Boston that I created, since it’s a list that I want that nobody else has put together, at least that I know of, maybe I need to do it for myself. So I am creating another list for myself again. But of course, I want to share it with you too!

Below is a list with links to each restaurant named in the article and the locations by city and state. For those of us living in these areas or planning to travel to them, this restaurant list may help us to find some great places to eat.

Hopefully many of us will get a chance to try these restaurants. Happy eating!

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Salare  (Seattle, WA)

Brown Sugar Kitchen  (Oakland, CA)

1300 on Fillmore (San Francisco, CA)

FarmerBrown (San Francisco, CA)

Willie Jane (Venice, CA)

Post & Beam (Los Angeles, CA)

The Cecil (Harlem, NY)

Minton’s (Harlem, NY)

The Grey (Savannah, GA)

The Fat Ham (Philadelphia, PA)

Sbraga & Company (Jacksonville, FL)

Chef Benjamin Dennis (Charleston, SC)

Husk  (Nashville, TN)

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Photo by Rajesh TP from Pexels

{You Pick Six} An Interview with Public Relations Consultant: Chris Haynes

Public Relations Consultant Chris HaynesLooking for a Boston PR guy? Well, that’s literally Chris Haynes’ handle on Twitter. He’s currently celebrating 17 years as the founder of his public relations firm, CBH Communications.

Chris shares fun events and stylish happenings around the city, along with pictures showing the beauty of New England. His pictures of places like Nantucket will make you swoon and feel nostalgic for somewhere that you’ve never been. And then there’s the food.

He works with some of my favorite places in Boston, probably yours too. Recognized as one of “Style Makers of Boston,” Chris helps us all up our game.

For the seventh part of the interview series, You Pick Six, let’s hand the wheel over to Chris!

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What is a favorite simple recipe to prepare at home?
My grandmother’s pie crust recipe. So simple, easy and the best! I still have the recipe that I hand copied (spelling mistakes and all) when I was a little kid onto a recipe card. My niece and nephew ask me to make it –but not for pie crusts, but for these little treats we called Lamby Tails. Basically you make the crust, roll it out, butter it and then top with a sugar and cinnamon mix. Then roll and chop! No one can resist. Even my vegan sister!

What is a favorite dessert?
Right now Blackbird Doughnuts in the South End.

birthday donutsWhat is some of the best advice you’ve ever received?
Professionally: Clients do not owe you thank you if they are paying you. Personally: Try not to push your life stresses onto friends or family –they won’t hang out long if you do.

What is a favorite childhood food memory?
My grandparents lake house and swimming!

What do you think that most people don’t understand about food?
That if it’s ‘unattractive’ or ‘unfamiliar’ they will not try it. Period. Duh, your pallet grows and changes with age — you have to taste and taste and taste.

You couldn’t get the ‘jaws of life’ that they use on cars to get an oyster down my throat — that is until I started doing PR for Legal Seafoods and had to eat one at a media dinner. Then it hit me like a truck — they were delicious! The best! Today I cannot get enough.

What is the best meal you ever had and where was it?
When I went to summer camp as a kid, I clear as day, remember the counselor going around the fire pit and asking us, “if we could eat at any restaurant in the world, where and what would it be?”  All the other kids answered McDonalds, Wendy’s, etc. I yelled out “the restaurant on top of the Eiffel Tower!”  Everyone just looked at me, but truth be told, my favorite movie at the time was Superman II and there was scene at the then restaurant in the Eiffel Tower.  Anyway, fast forward to three years ago and I finally achieved dining at my dream restaurant and a result the BEST MEAL I ever had!  My friend and I dined at Alain Ducasse, Le Jules Verne in the Eiffel Tower.  I’m not sure I have ever or will ever have a better meal!

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Thank you so much for participating Chris!

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Photos by Chris Haynes.

Kinfolk Issue Sixteen: Rwandan-born model Nadja Giramata

Kinfolk coverWhat a nice surprise to see that Kinfolk Volume 16 shines a light on the beautiful Nadja Giramata. I learned of the issue on Instagram.

I bought an earlier issue of Kinfolk a few years ago and have enjoyed their short films over the years. I love the magazine’s focus on slow living and gatherings with family and friends.

But it always bothered me that I never saw any people that look like me. After a while, if a publication never includes people of color, I assume that they don’t intend it for me and don’t want me buying it. I feel the same way about commercials that I see on television.

So it was quite nice to see a lovely model of color gracing Kinfolk‘s current cover. You can purchase Kinfolk on their website or on Amazon at a discount. Which I just just did. I also signed up for a free trial of Amazon Prime, so I get free shipping and it should arrive tomorrow. Can’t wait!

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Screenshot: Kinfolk Issue Sixteen

If You’re Decorating Your Office….

PacificoYou might be interested in some art by Isabel Shamitz. Especially if you’re looking for some nice art to decorate an office space. If you just want to look for free, then stop by the library this month and take a look.

During April, the Thomas Crane Public Library in Quincy, has an exhibit of Shamitz’s work called A Tale of Two Cities: an exploration of Boston and Quincy images.

As I was walking around picking up some books that I had put on hold and looking at the new DVDs, I saw her paintings. The colors, texture and mood drew me right in! Because the exhibit focuses on the Quincy and Boston area, I recognized some places too.

If you’re from the area, you’ll probably have a sense of familiarity. Also, Shamitz’s style reminded me of Edward Hopper’s Nighthawks.

That feeling of looking into the private world of another by glancing into a coffee shop window and seeing strangers interact. A certain light that puts you into a nostalgic mood when you’re not even sure what you’re feeling nostalgic about. But it’s there and quite palpable.

Since my work brings me to many a different office, one of the first things that I notice is the art work on the walls. That and where is the coffee located.

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Image: Screen shot of painting by Isabel Shamitz from Thomas Crane Public Library event website.

Celebrity Chefs: USPS Forever Stamps

celebrity chefs Forever Stamps USPSLike most people, I buy stamps a lot less than I used to. Most bills are paid online — and even though I love to write letters and send cards, I don’t do it as much as I used to. Since stamps tend to hang around for a bit, it makes sense to buy Forever Stamps.

For me at least, buying stamps now is like buying costume jewelry. It’s a fun accessory and an inexpensive way to show a bit of  personality and individual style.

Looking at the website, I see that there are Farmers Market Stamps. I love these! Maybe I need to start ordering all my stamps online, because my local post office usually never has fun stamps like these. At least when I go to get them.

In case you will soon be buying some stamps, I just learned that next week, there will be a new set of Forever Stamps making their debut on September 26th. More stamps for those of us who love all things food and cooking!

Next Friday, Celebrity Chefs Forever Stamps will be issued! They’ve picked a nice group and I appreciate the diversity as well.

The five chefs honored on these stamps—James Beard, Julia Child, Joyce Chen, Edna Lewis, and Felipe Rojas-Lombardi—revolutionized our understanding of food. Seeing cooking as a source of delight, they invited us to feast on regional and international flavors and were early but ardent champions of trends that many foodies now take for granted. As they shared their know-how, they encouraged us to undertake our own culinary adventures.

Looks like the the United States Postal Service has very good taste!

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Photo Credit: USPS