HOUSTON – Houston’s vibrant food scene showcases a rich tapestry of cultures, and this week, neighbors have a really good reason to explore African American, African, and Caribbean cuisines during Black Restaurant Week. In 2025, the event celebrates its 10th anniversary.
Black Restaurant Week Managing Partner, Fallon Farrell, joined Derrick Shore and Tessa Barrera on the Houston Life set to discuss the significance of this initiative in supporting local black-owned restaurants.
Farrell said that many Black-owned restaurants face significant challenges when it comes to securing startup funding. “They’re not able to go into the bank and get a loan, or they really don’t have this cash flow of wealth from investors,” she explained. “So they’re starting from their personal savings, personal credit cards.” This financial struggle often limits their ability to invest in marketing and brand awareness, which are crucial for attracting customers.
The benefit Back Restaurant Week provides to spreading the word is one of the reasons Chef Don Bowie, who owns Taste Kitchen + Bar downtown, continues to be part of the campaign. “Black Restaurant Week is a really great way to tap into the community...and it’s also raising money for a good cause.”
The impact of Black Restaurant Week extends beyond just delicious food. Farrell said the initiative has generated over $87 million for the Houston community by encouraging neighbors to support local businesses. “Imagine how important your dollar is to a local business,” she said, emphasizing the power of community support amid economic challenges.
This year, approximately 40 restaurants are participating in Black Restaurant Week, a decrease from the usual 70 to 100. Farrell attributes this to the ongoing economic climate but remains optimistic about the growth of culinary businesses in Houston. “We’re just happy to have a platform to really show who they are,” she said.
Farrell said now more than ever, it is important to support local restaurants, highlighting the challenges posed by supply chain issues and rising costs. “It’s really important for us to pour more dollars into our local businesses,” she said. “They hire first within the community, and when something happens, like a hurricane hits, they’re the ones giving food first to the community.”
Farrell encouraged food enthusiasts to explore new dining experiences during Black Restaurant Week. “Food is fun; the easiest part of my job is to tell someone to go eat food,” she said. She recommended trying unique dishes from local favorites, such as oxtails from Cool Runnings or lamb chops from Park Place in Katy.
The campaign’s reach is expanding beyond Houston, with initiatives taking place nationwide. “Houston is our third campaign this year alone,” Farrell said. “We do 15 throughout the year, and we don’t end until November.” She emphasized the diversity of Houston’s food scene, which features influences from West Africa, the Caribbean, and Creole traditions.
As Black Restaurant Week wraps up this Sunday, Farrell invites everyone to discover Houston’s culinary gems. “Please go online and find Black Restaurant Week,” she said, encouraging residents to support participating restaurants.
For more information and a list of participating restaurants, visit: