Welcome to Women’s History Month! What better way to support the phenomenal women who are changing Detroit’s culinary scene and satisfy our hunger pangs at the same time. This list only represents a handful of Black-owned or Black-only restaurants in the metro area, but it’s a great way to start. Take advantage of these recommendations this month and throughout the year.
Ivy Kitchen and Cocktails
Cooking up delicious meals since 2019, owner and Detroit native Nya Marshall brought Ivy Kitchen and Cocktails to life in Detroit’s Jefferson Chalmers neighborhood. When Nya first purchased the restaurant building, it was covered in ivy, thus inspiring the name.
Connecting the history of the ivy plant in the city and Nya’s personal values, this restaurant harks back to Detroit’s resilient roots, early community culture, and the healing power of food. Ivy Kitchen and Cocktails is known for its brunch of traditional and new dishes, but its dinner options like Short Rib Stroganoff and Farro Etouffee are not to be missed.
Fried Chicken and Caviar
Want a pinky experience minus the evening wear? Chi Walker and Nik Renee Cole have the answer for you. These Detroit locals believe their community deserves some fancy food once in a while. Enter Fried Chicken and Caviar, a popup that’s causing a stir on the Detroit food scene. Partnering is the name of the game and there’s nothing stopping these two from digging deep into their creative bag to produce custom and incredibly unique dining options for every popup partner they work with.
No matter where they go or the audience they serve, they always infuse their African American roots into their offerings. From faux coney to their signature fried chicken served with caviar to dirty rice with lamb, Chi and Nik can make it happen. As Chi said, “Fried chicken and caviar is a vibe because we put that love and passion for the finer things in life into every piece of food we make. We deserve fried chicken and caviar and we think the people of Detroit deserve it too.
Good cakes and pastries
Talk about a female triple threat! April Anderson and Michelle Anderson are the owners of the famed Good Cakes and Bakes, and April Anderson is the pastry chef with a knack for creating delicious cakes and pastries like no other.
Since 2013, this Detroit staple has been satisfying the Southeastern sweet tooth with classics like red velvet cake, chocolate chip cookies and rum cake and creating the best-selling vegan brownies, coconut pineapple and even the soup! But one of the best features of this bakery is its sustainability goals and efforts.
“The goal is to remain a productive company by focusing on the PEOPLE who drive our innovation and creativity, the PLANET to source ‘good for the earth’ products to create our products; and we recognize that making a PROFIT is necessary to remain viable.
House of Pure Wine
House of Pure Wine is an iconic retail destination and attraction for wine lovers across the country to experience and acquire a taste for wine.
House of Pure Vin was a dream fulfilled by co-owners Regina Gaines, Terry Mullins and Andrea Dunbar, in December 2015. They adapted their tastings to be able to offer on-demand wine tastings, igloo seating and more.
Although House of Pure Vin is not technically a restaurant, they surely have the wine to pair with any dinner party to plan.
Crab in sauce
Although Angie Middleton is not originally from Detroit or even the South, where one would find endless crab porridge options, she understood the mission when it comes to opening a crab porridge restaurant. . Bringing the flavor and all the sauce, Saucey Crab has two locations in the metro area with the first located in Southfield.
Inspired by the laid-back tradition of getting together with co-workers on their days off and buying crab and a case of beer to share, Angie and her husband turned the tradition into a business in Detroit, and voila, Saucey Crab. Find more than just crab while dining here, like lobster baskets, po boy sandwiches, or even seafood pasta.
Fusion Flare Cuisine and Cocktails
At Fusion Flare Kitchen and Cocktails, you can expect to find high quality, locally sourced food at a reasonable price for all to enjoy. When chef-owner Maashelle Sykes opened her new soul food fusion establishment in 2019, it became the first full-service restaurant to open in Detroit’s Joy community in nearly 20 years.
Prepare those appetites because the menu options don’t allow you to choose a single item easily. Their menu leaves nothing to be desired with offerings like grilled salmon, lamb chops, mac and cheese, New Orleans shrimp and more.
SavannaBlue – (condominium)
Although Savannah Blue is technically owned by three people, we’re sure Tanya Heidelberg-Yopp played a big part in why they were nominated for the 2022 James Beard Award for Best Restaurateur.
Savannah Blue’s atmosphere truly captures the sophisticated yet authentic Detroit vibe. The warm and inviting space with a large bar, lavish lounge, and most importantly, the food, creates an experience that everyone, visitors and Detroit residents alike, must enjoy. Did we mention the food?! The oxtails are to die for, the salmon with shrimp farro jambalaya is a must and if you’re coming for nothing else make sure you have the cornbread. Trust us, you won’t regret it.
Baobab rate – (condominium)
One of downtown’s newest restaurants, Baobab Fare, is on the list of restaurants to try this year. Husband and wife co-owners Nadia Nijimbere and Hamissi Mamba have made it their personal mission to bring the flavors of East Africa to Detroit. No detail has been spared, from the décor and music to the mouth-watering menu options that beautifully present African cuisine to Detroit’s thriving community.
Another local nominee for the 2022 James Beard Award for Best Chef, you’d be wrong to pass up a chance to find out why. Try their popular dishes like Ugali, Mhogo or Mbuzi, which have been in such demand that they only offer them on certain days. Don’t wait too long to decide to try Baobab Fare because if the price nomination isn’t enough, the lines are definitely a testament to the quality of the food.