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K A R A M U C L U B B E N E F I T S
Karamu Club members receive online community access, complimentary webinar registration, free member onlyexperiences, and special rates for larger events Members who upgrade receive access to exclusive wine dinners and networking receptions curated by celebrated BIPOC chefs and wine experts Packages are available in the city chapter of choice, or for nationwide events Members also receive VIP access to Soul of Sonoma festivals, cocktail soirées, themed nights, and weekend getaways
Karamu Club members meet renowned chefs who use their platforms to support local farmers and producers, promote sustainable practices, give back to their communities and inspire others to do the same
WINE & DINE WITH INTENTION
Historically, Black chefs have not always received the recognition they deserve though their cooking techniques and recipes have influenced food and culture since before the founding of America Despite immense culinary contributions, it wasn’t until 1994, that Chef Patrick Clark became the first Black man to win the James Beard Award It would be 20+ years later before a Black woman, Chef Nina Compton, would hear her name called
VISTAS showcases the exciting innovations in food and wine that entrepreneurs of color create everyday This issue contains fifty Black-owned elevated dining establishments from all over the nation! The contribution of these restraunteurs and chefs are a powerful force for the community and economy that are strengthened through awareness and intentional support Pervasive stereotypes, bias, and discrimination have not destroyed the ingenuity and innovation of Black entrepreneurs such as the owners of the Blending Lab who have created an innovative way to customize wine tasting
With the volatility of minority owned startups, the VISTAS team looks forward to doing the research and sharing unique business guides in upcoming issues to provide readers with local, regional, and national news on creative entrepreneurs worth getting to know. As we travel around the country (and the globe) sharing our experiences, we look forward to exploring new VISTAS with you. Cheers!
Patrice VISTAS
PUBLISHER
Patrice Davenport
MANAGING EDITOR
Shelby Stephens
CREATIVE MANAGER
Khayla Biscoe
FEATURE WRITER
Michelle McGruder Morgan
EDITORIAL WRITERS
Emily Williams
Dr. Pauline Rainer
Alexandra Brown
Dawn Wilson
Jamila Morgan Lake
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BY SHELBY STEPHENS PHOTOS COURTESY OF THE BLENDING LAB
The Blending Lab is a one-stop shop to taste wine, learn about wine, and make and buy a bottle of wine. Guests enjoy the inviting atmosphere inside as XXX
well as the patio outside Open from Friday-Sunday, with the exception of private gatherings, The Blending Lab hosts a variety of events with guests from the surrounding community and the corporate sector. Wine blending classes are offered in house, at remote locations, and online.
The space gracefully utilizes each corner, and the owners can often be found in the tasting rooms sharing stories about their favorite wines Their mission is to educate new and seasoned wine enthusiasts about all the essential stages of the beverage from grape to bottle As a personalized customer experience is their specialty, they also curate custom events
Business partners Christopher Payne, Michael Keller, and Magdalena Wojcik believe wine is fun and can always bring people of different backgrounds and cultures together for a good time Wine connoisseur Christopher Payne shared, “our favorite saying is ‘don’t blame the wine.’ It’s not the wine’s fault that you don’t like it. Blame the one who made it, xxxxxxx
because it may have been the grape or the region you did or did not like or a process that wasn’t enjoyable to the taste.” A decade ago, the group took a trip to Argentina. Payne and his partners found themselves gravitating towards wine along with the food and culture of other regions The trip solidified their future in the wine industry and the team worked to develop a business plan focused on the Los Angeles market
According to Payne, “before L A was about Hollywood, it was all about The Beverly Hillbillies Before oil, there were orchards and groves, and there were grapes here that were original to the city with a lot of orchard fields before they all got cleared ” He added, ”We wanted to bring that history and the winemaking tradition back to L A We opened our first tasting room in 2016, and we are now in our new spot here in West Adams and last summer in Paso Robles, where all our fruit is sourced ”
Blending classes are held twice a week and Payne mentioned, “if a wine isn’t exactly what you like to drink, we will help you figure out why, and teach you how to blend wine, to align to your own personal tastes and preferences ” Each class provides three single varietal wines, that are tasted blind to eliminate customers’ preconceived notions of their preferences How fun!xx
Discover your inner winemaker with educational tastings and wine blending classes at The Blending Lab wineries in Paso Robles and Los Angeles
The Blending Lab exists to educate and functions similar to an urban winery As the only city-based operating tasting room in L A , flights are available, and customers can purchase wine by the glass from a range of whites, rosés, oranges, and reds from their in-house blends Guests who participate in the blending process through a class, also have the option of bottling their blends and taking them home
Each year The Blending Lab produces 13 wines and focuses on a new grape. They create a wide variety of blends, based on the varietal. They are experimenting with two new grapes that will produce one white and one red prior to year end “We introduced petit verdot for the 2020’s as the latest club release and allowed us to get a bordeaux style wine We also just bottled some pinot noirs for the second time as single varietals because we wanted to educate on how to do pinot two ways from two different vineyards,” says Payne The Blending Lab team is constantly experimenting with the seasonality of things and the summer flights were new wines we bottled in May
trying to build something together. “We were tasting after a long day of a five vineyard visit and we had the opportunity to do a mini blending experience ourselves with Cabernets, Merlots, Shiraz, etc to get our pallets to perk up We each made our own perfect glass and we decided to take that concept and expand it,” elaborates Payne
Over the next decade, The Blending Lab plans to focus on wine and grow the business. Maintaining ownership and a positive relationship with their customers drives their commitment to wine education Payne believes building
Payne, Keller, and Wojcik all had backgrounds in advertising, marketing, and digital media before launching The Blending Lab.. Payne describes it as the side passion that will hopefully turn into the day’s work, “when we came back from multiple trips traveling together and taking our wine knowledge overseas really solidified it for us ”
After Argentina, the group started thinking about doing it on their own and xxxxxx
Payne encourages new wine experts to ensure they are ready to go into business financially and spend as much time as possible doing research He adds, “This is a huge endeavor; it takes years to make something to try to sell Make sure you have your financial backing in order and your plans for longevity We survived the pandemic because we were able to adapt, maintain financially, and had the support of the community to allow us to stay relevant in a different way. You are stuck with what you make, you have to know what you’re doing and pick a good winemaking team that matches your style and can deliver on your expectations Do your homework, turn every leaf upside down, ask questions, and plan for the worst so you’re prepared ”
Founded in 2014, The Blending Lab is a small, privately owned business that believes that wine is a very personal experience, and that drinking wine should be fun for everyone regardless of their knowledge or preferences The Blending Lab offers a traditional tasting room experience, as well as a unique opportunity for customers to blend and create their own wine Follow The Blending Lab on Instagram at @theblendinglab and learn more online at thewineblendinglabcom
BY NICOLE MALLARI PHOTOS KLS IMAGE PHOTOGRAPHY
Culture Fest, held at National Harbor in Maryland Known for its inclusivity, the popular event is presented by The Hue Society whose founder, Tahiirah Habibi has advocated for more Black, Brown, and Indigenous representation in the wine industry for decades
Celebrating Black wine brands and industry leaders has long been a priority for Habibi She is a sommelier, entrepreneur, and creative who is globally recognized as a changemaker In addition to features in BET, VinePair and Vogue, Habibi is the first Black woman to grace the cover of Wine Enthusiast and sits on the board for the James Beard Awards
Lack of diversity in the industry motivated Habibi to dream up a space where community can be encouraged and thrive
Founded in 2017, The Hue Society has chapters throughout the United States plus a national chapter which provides virtual access to community and wine education at all levels
industry advancements The 2024 theme was “Origins” and helped center dialogue around ancestral cuisine and beverages Habibi and her team focused on building the event around a two-day summit and core features of the festival such as the Rising in Community Everyday (R I C E ) event, and the Roses & Rosé Awards Brunch The curated program was designed to inform, encourage, and move the industry forward toward equity and inclusion
The Wine & Culture Fest featured a Master Class with Silver Oak, Napa Valley, and a Fireside Chat with Tahiirah Habibi, Nina Oduro and Iris Rideau, the first Bl k woman to own a winery in the Uni States There was Family Picnic, wher live DJ performed, and delicious food wine were at the heart of the occass Vendors and Black-owned bra contributed to promoting econo empowerment The R I C E ev provided a tribute to culinary unique and global rice heritage Chefs coo xxxxxxxx
culture
The awards brunch honored wine professionals and newcomers in a few dozen categories A committee of wine professionals and the public voted on a range of categories including Sommelier of The Year and the Impact Award The fashionable awards brunch celebrates extraordinary individuals in the wine industry The energy of the festival was unmatched and left attendees excited for the next installation
I’MACHEF.HERE’SWHYI’M
LOBBYINGONCLIMATECHANGE.
You might be wondering why a chef is guest-writing a food policy article But in recent years, the role of chefs has expanded well beyond the walls of the kitchen. The way I see it, I have a responsibility to serve not just the guests in my restaurants – but the community too, from my team and the purveyors and farmers I work with to the next generation of culinary talent and so on I’m also a father, and my kids and my wife are at the heart of my community
BY CHEF JJ JOHNSON
Each day, I see the direct impact of climate change on each of the groups that make up my community That’s why I am calling on Congress to take much more action on climate change
There are so many reasons why this is an important issue, but I’ll speak to it from my perspective as a chef. Climate change has already impacted the food and restaurant industry so profoundly that earlier this year the James Beard Foundation launched the Climate Solutions for Restaurant Survival campaign, which I’m proud to be a part of The campaign works with chefs from across the country to help policymakers understand the economic impact of climate change on independent restaurants and the people we employ For example, the campaign recently brought chefs to Washington, D.C. to meet with policymakers and organized a letter from nearly 600 chefs in all 50 states telling Congress to protect important Inflation Reduction Act funding that fights climate change and helps the farmers that supply us
It’s not just culturally important, it’s one of the biggest sources of calories for billions of people What if instead we changed how we grow rice? We could cut methane emissions by curbing flooding or by adding fish, ducks or crawfish into the production system
I’m JJ Johnson Some of you might know me as the founder of FIELDTRIP, the community-focused rice bowl shop based in New York, which expanded internationally this week with our new Atlantis Paradise Island location in the Bahamas! Or maybe you’ve caught my show on CLEO TV, “Just Eats with JJ,” or have seen the cookbook I published last fall, “The Simple Art of Rice” Follow Chef JJ Johnson on Instagram @chefjj and visitchefjjco tolearnmore!
Think about the rice: I purchase around 5,000 pounds of rice every month for my growing restaurant brand, so I’ve spent a lot of time thinking about this ingredient (I even wrote a whole book about it.) This global staple – can you imagine a world without rice? – is a good example of why it’s important for chefs to think about climate change Many of our most prized ingredients are both threatened by and, in some cases, are part of the solution to tackling climate change There’s been research, for example, showing we could slash methane emissions if we stopped growing rice, but it’s one of the most important foods on every continent xxxx
Of course, rising temperatures will also threaten rice production, leading to higher costs and food insecurity Rice is just one small but crucial ingredient that’s potentially part of the climate solution, while also being threatened by climate change
Embrace seasonality: Advocating for seasonality and natural availability is another way chefs and restaurateurs can engage in the climate conversation We’ve got to stop manipulating the climate to support the on-demand consumption of foods, which has become a shortsighted standard in this country Just because we’ve figured out how to grow, sell and buy peaches in the winter doesn’t mean we should. The negative impact of forcing this gorgeous fruit to grow out of season, or shipping them halfway around the world so they’re available in December, is massive And for what? They don’t even taste good out of season!
We’re already seeing the real impact of rising temperatures In Northeast Pennsylvania where I grew up, the water levels in the Delaware River are extremely low due to the heat and for this reason, trout season was essentially skipped this year In mid June, I was in Aspen cooking at a few dinners (fancy, I know) and it was 90 degrees! That’s not right And ramp season, a short window for foraging so-called wild leeks once celebrated as the unofficial start of spring, barely exists XXXXXXX
anymore We’re losing access to some incredibly meaningful ingredients because it’s too hot
Consider the economic impact: Climate change is already imposing a significant cost to the food industry and consumers Rising temperatures, shifts in agricultural patterns and extreme weather events such as floods, drought and wildfires are driving up costs for an already vulnerable industry and undermining our ability to meet consumers’ expectations for highquality meals at all price points Expensive ingredients trigger higher price points on menus Hiked up prices increase the cost of living –but the industry can’t afford the salaries to match it It’s a vicious, never ending cycle Without some sense of stability in food costs, we don’t stand a chance
The food chain’s carbon footprint: The way our country’s food supplychain has been allowed to operate is out of control We have to stop and slow down Like I said before, we really don’t need peaches in the winter Just think about the carbon footprint caused by shipping all this food xxxxx
In 2023 alone, the U S imported $2 7 billion worth of tomatoes from Mexico Think about that: $2 7 billion in tomatoes? What’s wrong with Jersey tomatoes? Let’s support our local farmers and eat them at their prime in the summer. Like peaches, tomatoes are terrible out of season, too!
I source as much as I can locally In addition to reducing the carbon footprint of the supply chain, this approach has allowed me to create a broader and stronger community within my own food system
A chef’s call to action: Washington must do more to support local and regional food systems and seasonal eating We also need to incentivize regenerative farming practices In the short-term, Congress must protect the $20 billion in conservation funding in the farm bill that’s specifically aimed at supporting more climate-friendly agricultural practices – a hot topic right now
And to my fellow chefs: I’d like to see us stop developing menus that disregard seasonality We would never want to eat flavorless, xxxxxxx
traditionally summer veggies in the winter, so let’s show our guests why eating seasonally matters and how delicious it is.
Chefs, farmers, and food purveyors should educate consumers and lead the way on intentional eating, to help connect the dots between climate change and the ingredients we love That’s why I’m speaking out on this – it’s why I’ll meet with any lawmaker who wants to work on these issues, and I’ll cook something delicious for them, too
The Simple Art of Rice is a celebration of rice and the many cultures in which this life-giving grain takes pride of place at the center of every table The recipes are influenced by these global flavors from Asia to Europe, Africa to the Americas, and feature many of the world's favorite dishes With Danica Novgorodoff, award-winning author Chef JJ Johnson takes readers on an informative and exciting culinary adventure that will help anyone master the art of cooking rice.
“Saanj Winery is offering something unique to our customers who are often not represented in the wine marketplace” Shahron Chaudhry
While wine tasting on a first date, Shahron Chaudhry didn't feel that the environment was comfortable and inclusive. He shared with his now-wife, Kye FreemanChaudhry, that he wanted to open a winery where everyone would feel welcomed Fast forward nine years later, when on June 29th, the couple launch Saanj Winery in Woodinville, WA, in proximity to Seattle, on a beautiful sunny day The crowd of more than one hundred guests was refreshingly diverse, just as Shahron had foretold his desire for a winery experience with true inclusivity,
The wines served were perfectly chilled and refreshing on the palate. The varieties including Riesling, Chardonnay, and Rosé paired well with the spicy samosas that circulated, along with meatballs, and tableside grilled chicken on skewers DJ RSV, (Rock the Dhol), was spinning popular hip-hop mixing in Bollywood influences, to the delight of the crowd
The afternoon culminated with a dance troupe performance called [Bhangra], a Punjabi cultural dance that is historically performed to celebrate the end of XXX
PHOTOS TAMARA HUDSON
harvest by farmers in Punjab Shahron explained, “It has since been performed during special events, celebrations, weddings, while having a deep connection to the Punjabi culture.” Dancers were adorned in vibrant costumes while executing a flawless and highly charged choreographed routine Guests were captivated by the rigor and length of the performance, which was accompanied by rhythmic drumming performed by DJ RSV
California may have to share its wine crown with Washington state which boasts over 150 wineries in terroirs near Seattle, WA. The local community showed their support including photographer Frederick Norris who documented the fun-filled launch. Jessica Chen, Tasting Room Lead and event planner Nicole Daniels, ensured that the Saanj launch event ran seamlessly.
Kye and Shahron’s attire were beautifully coordinated in pastel hues, complimenting the summer theme Several of the ladies in attendance wore sleeveless summer dresses and strappy sandals. Gentlemen donned patterned shirts and solid colored slacks, and there were a few brimmed hat sightings During closing remarks, Shahron expressed his gratitude for the outpouring of support He reminisced about how the vision he shared with Kye, so many years ago had come to fruition, “We want to thank everybody, friends, family, new friends, and old friends for coming out and supporting us This is a dream come true”
Stay up to date with upcoming events at www.saanjwinerycom, wwwthefrederickcollectioncom, and wwwsimplytamaranicolecom, or follow these social media pages on Instagram at @saanj winery, @rockthedhol, @obkwinery, and @norrisfrederick
ELEVATED DINING
BRONZE WASHINGTON, DC
PHOTO BY NINA PALAZZOLO
THE APERTURE CHEF/ OWNER JORDAN ANTHONY-BROWN CINCINNATI, OH
PHOTO BY CHRIS VON HOLLE CINCINNATI MAGAZINE
CHEMISTRYCHICAGO
This Black-owned steakhouse is located in the heart of Chicago's Hyde Park neighborhood! Chemistry, is a mix of a latenight steakhouse, a fun brunch spot, and provides tantalizing nightlife vibes with DJ’s and live music. Patrons report that the tomahawk steak is tender, juicy, and melts in your mouth chemistrychicago.com
Chicago, IL
CUT132
This steakhouse is located in the Easton neighborhood and boasts two private dining rooms with “al fresco dining available on the sun-drenched patio ” Seating choices include the Bar Room, the adjacent lounge or the 24-seat marble bar. Cut 132 is a member of the Thompson Hospitality group
Columbus, OH
DEMERA
cut132.com
Serving traditional Ethiopian cuisine since 2007, “using only the freshest, high quality, and authentic ingredients,” Demera is located in Chicago’s Uptown neighborhood Demera’s well-lit corner location welcomes hungry Uptown residents looking to immerse themselves in Ethiopian cuisine Colorful wicker seating at the dining room’s communal table gives groups an authentic experience, while picture windows offer plenty of people-watching for everyone
Chicago, IL
PROVARÉ
demerachicago.com
Located in the West Town area of Chicago, Creole and Italian fusion selections are prepared by Chef Jourdan Higgs, in partnership with co-owner Michael Williams Vegan and nutfree options are available. Specialty cocktails abound, and guests are greeted with the Chicago Avenue, their signature house rum punch provarechicago.com
Chicago, IL
THEAPERTURE
This upscale bistro features Mediterranean mezze style small plates Chef Jordan Anthony-Brown creates a natural progression and flow for the guest dining experience drawing on seasonal cooking from Southern France, Italy, Greece, and the Levant (Turkey, Israel, Lebanon, Syria). A five-course large format meal is offered in their private dining room.
Walnut Hills, OH
2 0 2 4 E L E V A T E D D I N I N G G U I D E
MIDA CHEF/ OWNER DOUGLASS WILLIAMS BOSTON, MA
PHOTO BY CHRISTOPHER CHURCHILL FOR BEST RESTAURANTS IN BOSTON
BLKSWAN
A restaurant concept curated by Executive Chef, Saon Brice, Blk Swan offers a uniquely crafted, "New American" menu, which features comfort food options presented with a creative culinary approach The Harbor East eatery does have dress code requirements and features a DJ in the evenings.
Baltimore, MD
CADENCE
eatblkswan.com
With a focus on 100% vegan and soy-free entrees, the highly celebrated plant-based soul food restaurant features the creations of Executive Chef Shenarri Freeman She taps into her Virginia upbringing and vegan ethos and spotlights Soul Food through the lens of health and sustainability
New York, NY
CLOVERHILL
cadencenewyork.com
Set in Brooklyn Heights Historic District on a quiet, residential street, this kitchen makes the most out of top-rate ingredients, delicious sauces, and thoughtful combinations From Long Island fluke ceviche with lime zest and sweet melon to Peekytoe crab salad wrapped in corn gelée set in a pool of corn velouté Vibrant, seasonal ingredients are selected by partners Clay Castillo, Gabriel Merino and Chef Charlie Mitchell
Brooklyn, NY
cloverhillbk.com
FRIDAYSATURDAYSUNDAY
The plush, comfy booths and artistic decor beckons with lush flowering tulips to welcome guests Tasting menu items have included grilled quail with pâté and coco bread accompanied by quash with chestnut custard, truffle, and calamansi Bloodorange cake with honeycomb candy and brown sugar ice cream puncutate the menu with optional wine pairings from this James Beard 2023 Award Winning, Outstanding Restaurant located in the historic Mid City West.
Philadelphia, PA
fridaysaturdaysunday.com
PENNYROYALSTATION
Erin Edwards, Co-owner, collaborating with Chef Jesse Miller and industry vet, Garrick Lumsden have converted a former, marbled 1700 sq ft bank space into a "gathering space for the Mount Ranier community " The decor is playful and the staff is welcoming and friendly. Crowd favorites include crabby deviled eggs, chicken wings, biscuits and gravy, buttermilk fried chicken sammy, and shrimp and grits.
Mount Ranier, MD
pennyroyalstation.com
TATIANA
Influences from San Juan Hill in the Bronx, include Italian bakeries, Chinese takeout, Caribbean roti shops and local bodegas The menu is inspired by these influences from the old neighborhood. Everything is curated with thought and culinary expertise, by Chef Kwame Onwuachi whose menus are designed with equal measures of care and love
New York, NY
MAGDALENARESTAURANT
Magdalena, is located in The Ivy Hotel in downtown Baltimore. Ingredients sourced close to home and relationships with local farmers and purveyors are at the heart of the culinary philosophy The upscale bistro features five dining areas including the Garden Room, the convivial Bar and the Courtyard
Baltimore, MD
MIDA
The South End location has two sister restaurants, inspired by the simplicity of classic Italian dishes. The menus focus on many regions of traditional food and culture, using fresh seasonal ingredients, and is expertly crafted by Chef Douglass Williams Guests rave about the creative menu including the Gem Salad, Duck Wings and Pacchero Bolognese midarestaurant.com
Boston, MA
THEURBANOYSTER
Executive Chef Jasmine Norton's passion is to introduce oysters to those who are somewhat apprehensive. As the first female and black-owned oyster bar in Maryland, the trailblazer specializes in chargrilled oysters and other seafood dishes Norton creates exciting dishes like a whole grilled branzino atop white bean puree and salsa verde, oxtail lasagna, vegan garden risotto, and a tea-brined Cornish hen
Baltimore,MA
BRONZE
theurbanoyster.com
Bronze is a tribute to global traveler Alonzo Bronze circa 1300’s. This multi-level restaurant’s ambiance has been described as “very sexy” with low dim lighting. Chef Toya Henry, and her esteemed team of partners, where inspired by “Afrofuturism” and “the culture of the African diaspora ” Guests have enjoyed the prawns, oxtail, and the pappardelle with the star being the torched oysters
Washington, DC
bronzedc.com
FLAVORTURE
Located in the Rock Creek Park area, Chef/ owners Pinkey Reddick and Llewelyn McAlister have created and intimate experience that promises a night of good food and fun from the moment patrons walk through the door The lively playlist sets the atmosphere as customers enjoy signature dishes such as lamb chops and lobster and blue crab scampi.
Washington, DC
ST.JAMESMODERN CARIBBEAN
flavorture.com
Chef Hernandez prepares cuisine with East Indian influence, along with Portuguese, African, Indian, Chinese, and West African traditions. The contemporary space with industrial touches is enlivened with vivid pops of color, while the shared plates-style menu evokes a convivial spirit.
Washington, DC
GEORGIABROWN'S
stjames-dc.com
The ceiling of this DC mainstay mimics “grand oak trees” by employing “bronze, ceiling scroll”. The acknowledgement of the importance of the “honey bee” in agriculture is featured in the logo of this low country eatery with a contemporary environment that celebrates the south Guest rave about the catfish fingers and fried green tomatoes, shrimp and grits, Carolina Gumbo, and Seafood Penne.
Washington, DC
HUNCHOHOUSE
gbrowns.com
Executive Chef Tobias Dorzon, is Italian trained with an homage to cooking with his West African father oversees the creative tasting menu The atmosphere is lively yet intimate, the chef often makes rounds to the tables and made the guests feel appreciated. Guests favorites include the Spicy Lobster Rigatoni, Scallops, and Jerk Beef short rib
Hyattsville, MD
DŌGON
hunchohouse.com
Dōgon by Kwame Onwuachi sits along the revitalized Southwest waterfront in Salamander Washington DC, with a concept inspired by DC Surveyor Benjamin Banneker and his heritage to the West African Dogon tribe Pronounced “Dohgon,” the restaurant serves vibrant cuisine through an AfroCaribbean lens and draws from Onwuachi’s unique Nigerian, Jamaican, Trinidadian and Creole background
Washington, DC
salamanderdc.com/dining/dogon
SUPPER CLUB AT BELACOURT NASHVILLE, TN
THECONSULATE
The Consulate is the product of an adventurous chef and a detail obsessed interior designer. Both native New Yorkers, Douglas and Mei have made Atlanta their city of choice, opening the sleek Mid Century Modern lair filled with noted works of art and iconic antiques. Works by Warhol, Haring, Radcliffe Bailey, and Matisse all share court, with a revolving international menu that keeps guest returning for more.
Atlanta, GA
theconsulateatlanta.com
THEKATHERINERESTAURANT
The downtown Fort Lauderdale eatery, is run by husband and wife team, Tim & Marissa Balloo The menu focuses on small plates featuring global flavors ideal for sharing The James Beard 2023 semifinalist and NY Times 16 Black chefs changing food in America, Chef Balloo has created “a vibrant menu of global flavors, shareable plates, and exquisite wine ”
Fort Lauderdale, FL katherinerestaurant.com
MORROW’SSTEAK
Chef Larry Morrow redefines luxury dining with an emphasis on exceptional steakcraft and sophisticated flavors. This restaurant skillfully blends opulence with innovation, creating a distinctive dining experience that captures the vibrant essence of New Orleans.
New Orleans, LA
morrowsteak.com
ORORESTAURANT&LOUNGE
Located in the heart of Downtown Raleigh, the fun, chic and casual restaurant is led by Chef Chris Hylton. The Executive Chef-owner, builds on his formidable experience and training, using the trifecta of Caribbean and international flavors, French techniques with signature entrees, including crowd favorites such as the sea bass and scallops
Raleigh, NC
THERIDLEY
The modern Soul Food restaurant, located in The Draftsman hotel, at Charlottesville, sources local ingredients to craft Southern inspired dishes The restaurant name pays homage to Dr Walter Ridley, the first Black student to graduate from UVA and receive a graduate degree from any major historically white public university in the South The Ridley, is a restaurant concept from Thompson Hospitality,
Charlottsvilee, VA
theridleyva.com
SUPPERCLUBONBELCOURT
Located in historic Hillsboro Village in Nashville, ”guests can expect an elevated atmosphere with sophisticated Southern cuisine.” This is the 2nd location (Memphis). Guests remark that the short ribs are fall-off-the-bone tender and saucy, served on top of polenta and au jus The Supper Club has six distinct spaces with a 120-person capacity.
Nashville, TN
SMITHXWEBSTER
ilovesuperclub.com
An intimate eatery pairing soulful African diaspora food pathways with French cooking technique Founders Starex Smith and Kayvon Webster opened the pscale soul food restaurant in North Miami Beach and features fan favorites including oxtail lasagna and the turkey wing, served with corn bread dressing, collard greens, and black eyed peas. The other location is in Coral Springs
Miami, FL
DAKARNOLA
smithxwebster.com
Meals are served from a seasonal tasting menu created by Chef Serigne Mbaye Recipient of the James Beard Award 2024 Best New Restaurant, Chef Mbaye incorporates his experiences with Japanese, Cuban, French and Creole spices His cross-cultural culinary background has led to new flavor combinations to compliment Senegalese cuisine.
New Orleans, LA
LOWCOUNTRYSTEAK
dakarnola.com
This casual eatery with simple but polished decor, featuring seafood, and cocktails. G. Garvin, Chef co-owner, James Beard Award nominee, has created an experience reminiscent of “Sunday dinners and cherished moments with family and friends. Menu favorites include choice cuts of steak, crab claws drenched in Cajun butter, lobster mac and cheese, and southern-style ribs
Atlanta, GA
lowcountry-restaurants.com
Located in the Clifton community of Louisville, the concept is a fusion between Japanese and southern American food, with items like mushroom yakisoba and Louisiana chili shrimp. Executive Chef Lawrence Weeks’ other specialities include Chili She-Crab with ramen noodles and Agedashi Tofu, with Anson Mills grit-crushed tofu as a vegetarian option
Louisville, KY
ensolouisville.com
2 0 2 4 E L E V A T E D D I N I N G G U I D E
LE FRENCH CHEF/ OWNERS SISTERS AMINATA & ROUGUI DIA DENVER, CO
PHOTO BY SARAH BOYUM
PERLEMESTA
Experience an immersive and impeccable dining experience at Perle Mesta located in the Skirvin Hotel Following the success of his Oklahoma restaurants: Grey Sweater, Black Walnut, and Gilded Acorn, chef Black adds his unique brand of innovative culinary dishes at Perle Mesta, the fourth concept to come from the growing hospitality group Culinary Edge, which he co founded
Oklahoma City, OK
skirvinhilton.com/perle-mesta/
ROOTSSOUTHERNTABLE
This Farmers Branch restaurant, helmed by Chef Tiffany Derry, features scrumptious seafood entrees, including gumbo, and scallops with a showstopper fried chicken entree cooked in duck fat The poultry is brined to keep the meat tender and juicy, marinated to give it a gently spicy heat, fried until a deep, dark brown and served family-style on a heaping plate.
Farmers Branch, TX
THEWARWICK
The Warwick boasts a diverse culinary menu, a vibrant bar area, music and patio area to lounge The burger has been voted “The 10 Best Burgers in Houston” by Modern Luxury Located in the Westheimer corridor in the Galleria area, executive chef Antoine Ware’s deep Cajun roots are on full display with boldly flavored dishes like butter-poached grilled lobster with a Cajun barbecue au jus and a house-brined and smoked half roast chicken with bacon chive potatoes and roasted carrots
Houston, TX
THIRTEEN
Chef Siddartha Cadena offers an eclectic dining experience featuring a menu of the freshest and finest ingredients paired with exceptional service. The upscale, elevated dining experience can be found in the heart of Midtown Houston with a theme that builds on founder and NBA Star, James Harden’s passion for excellent food and wine.
Houston, TX
GREYSWEATER
13htx.com
Push your culinary boundaries at multiple course tastings with wine pairings at the chef's bar and at small private tables around the adjacent dining room. Chef Andrew Black is the recipient of James Beard 2023 Best Chef Southwest and a 2022 James Beard Award Semifinalist for Outstanding Chef serves butternut squash, tuna with pea and mint sauce, pan-seared sea scallop with a Madagascar Beurre Blanc sauce and caviar
Oklahoma City, OK
greysweateerokc.com
LATHA
In 2023, Evelia Davis opened Latha restaurant and Soko market in a charming bungalow in downtown Phoenix. Latha, which in Swahili is spelled “ladha” and means “flavor,” serves contemporary seasonal dishes with responsibly sourced local ingredients. The cuisine is based on historical recipes from Africa, the Caribbean, Brazil, and the southern U S The location provides an immersive journey through pan-African cultures from the art and design to the music, food, and drinks
Phoenix, AZ
KISSHOUSTON
lathaphx.com
Specializing in fresh seafood and fine steaks in an “intimate and dimly lit environment ” Nestled in the heart of Sawyer Yards in Houston this nightlife themed eatery features Chef Frédéric Perrier menu that features an eclectic mix of Cajun and Southern flavors Dishes include fried green tomatoes, boudin egg rolls, Caribbean jerk short rib, a fried seafood platter, beer battered flounder, cognac barbecue jerk lamb chops, and surf and turf brochettes presented on a hanging skewer
Houston, TX
BLACKWALNUT
kissrestaurant.com
Chef Andrew Black is the James Beard Award 2023 Best Chef in the Southwest The sister restaurants Grey Sweater and Perle Mesta are part of Chef Black’s repertoire, as well Blending American cuisine with the neighborhood's cultural history, the menu is eclectic and vibrant The pairing of global street cocktails from Bali to Brazil adds to its culinary spirit Other perks include a spacious patio and happy hour specials.
Oklahoma City, OK
blackwalnutcafe.com
OREATHA'SATTHEPOINT
Enjoy an elevated menu from Executive Chef Christian “Lucke” Bell, with a focus on favorite dishes from moms around the world The interior is reminiscent of someone’s home with its sleek yet comfortable styling. Located in the historic Atlanta neighborhood of Cascade Heights, Oreatha's is named after chef and founder Deborah VanTrece's mother, and is also a celebration of hard-working moms everywhere.
Atlanta, GA
JULIET
oreathas.com
Juliet is a steakhouse and fine dining restaurant from owner James McGhee. The unique speakeasy style restaurant looks like a movie theater at the entry, but past the candy counter the venue morphs into a classy all-American restaurant tucked into a Houston strip shopping center. Juliet’s 34-ounce USDA Prime gold tomahawk ribeye wrapped in 24k gold leaf, dubbed The Golden Star, is the highlight of the gilded menu and weighs in at $325
Houston,TX
julietthtx.com
LEFRENCH
Le French is a gourmet, French bistro specializing in modern Parisian cuisine with global influences, a nod to co-founders and sisters Ami and Rougui Dia’s heritage Embracing the storied history of France and Senegal’s centuries-old relationship, Le French offers beautiful mini pastries, baked from scratch inhouse, timeless French dishes, and culinary celebrations of Senegalese tradition.
Denver, CO
BUNGALOW
lefrenchdenver.com
Cofounders Mojeed Martins and Jonathan Reitzell have introduced Bungalow, a new upscale restaurant lauded for its fresh scratch kitchen and hand-crafted cocktail, the elevated dining experience takes place among marble facades, mood lighting, and leather booths Dynamite Shrimp and snapper fish and grits are crowd favorites along with the pineapple jerk wings, lobster, and the mac and cheese
Houston, TX
DAVISSTREET
bungalowdining
“Rooted in Southern hospitality with a nod to sophistication”. Pairing a variety of flavors “the gulf’s harvest, low country, New Orleans with Mexican Oaxacan cuisine, spice from Vietnam and Caribbean zest”. Enjoy a “phenomenal dining experience” in the heart of Houston
Houston,TX
davisstreet.com
ASTORFARMTOTABLE
Astor's features an extensive South Africa and global wine list and highlights "South African and Latin American fare " Owner and chef Casey Castro and his team also serve up a selection of prime meats, fresh seafood and American traditional breakfasts inspired by recipes from his Grandmother and mom Chef's Table Wine Dinners allows guests to enjoy a more intimate setting while Chef Casey serves and discusses the food and wine offerings
Katy, TX
astorfarmtotable.com
SAPIENSPALEOKITCHEN
Don’t forget to BYOB to enjoy with the fresh, farm to table menu. Chef Aurore de Beauduy is committed to using high-quality, locally sourced ingredients, grass-fed meats, and fresh produce. Sapiens Kitchen features meats, fish, seafood, vegetables, while strictly avoiding grains, dairy, processed sugars, legumes, trans fats, GMO foods, corn and soy. Guests rave about the service, food, ambiance, and view of the mountains
Scottsdale, AZ
soulscottsdale.com
INTERNATIONAL SMOKE CHEF/ OWNERS
AYESHA CURRY & MICHAEL MINA SAN FRANCISCO, CA
PHOTO BY LIZ HAFALIA THE CHRONICLE
KANN
Founder, Gregory Gourdet, is committed to hiring underrepresented individuals, with a majority of his staff identifying as women and non-binary Inclusivity extends to every facet of the dining experience at Kann, with a sustainable local focus and a menu free of gluten and dairy Gourdet strives for every diner to leave with a better understanding of Haitian cuisine and its origins.
Portland, OR
POST&BEAM
John Cleveland is head chef and owner of the casual fine-dining restaurant Post & Beam featuring an open kitchen, a spacious, warm-hued main dining room, and a verdant garden patio Born in Oakland, California, raised in the Outer Banks of North Carolina, Chef Cleveland draws his influences from Southern soul food, Carolina BBQ, coastal seafood as well as Neapolitan cuisine, culminating into what he’s coined as “California comfort food ”
Los Angeles, CA
INTERNATIONALSMOKE SANFRANCISCO
Rave reviews abound for the popular collaboration between award-winning Chef Michael Mina and renowned restaurateur, chef, best-selling cookbook author, philanthropist, television host and producer, and entrepreneur Ayesha Curry Inspired by love of global travels and international cooking techniques, International Smoke ignites a new spark of flavor and creativity focused on woodfired steaks, seafood, ribs, and vegetarian entrees to create flavorful dishes that are craveable worldwide.
San Francisco, CA
ALTAADAMS
“Soul food that draws the connection between traditional West African food and California cuisine”. Inspired by the partnership of chefs Keith Corbin and Daniel Patterson, come and experience this “inclusive setting” Located in the historic West Adams neighborhood of LA.
Los Angles, LA
JOYCE
internationalsmoke.com. altaadams.com
With a kitchen led by Michelin-award-winning Chef Sammy Monsour, the menu centers around soulful Southern fare with an emphasis on sustainable seafood, offering an extensive raw bar program and selection of fine American caviars. Crowd pleasers include Cornmeal Crusted Nashville Hot Catfish and Hickory Smoked Tomahawk Pork Chop.
Los Angles, LA
VINO VICTORY TRIUMPH THROUGH COLLABORATION
According to wine researcher Dr Monique Bell, Black, Indigenous and People of Color (BIPOC) entrepreneurs have been underrepresented in America’s formal wine industry for xXXXXxxX centuries It is commonly reported that Black-owned wineries represent less than one percent of the 11,000 US wineries, while only two percent of wine professionals identify as Black In 2023, the Association of African American Vintners (AAAV), reported a promising 500% member increase from 2020-2022, during the COVID-19 pandemic The AAAV now includes more than 50 Black-owned wineries, cellars, vineyards, and brand owners Since the pandemic, several Blackowned wineries and winemakers have emerged in unexpected places like Texas
Friends Darius Jenkins and Chevious Smith began their wine journey in Austin, TX as consultants helping major brands market and promote their products Their passion for the wine industry drove their desire to become stakeholders in this underrepresented market Jenkins and Smith received invaluable feedback from their “Wine with Vinyl” events, and their wine pairing dinners Their vision of sharing their knowledge and connecting with their peers
through wine, was made a reality in the summer of 2023, after hosting several events and soft launching their wine brand, Vino Victory (VV)
VV is a minimal intervention wine imported from Croatia, France The wine is made from viognier grapes and was officially released in the U.S. in March 2024. In a recent interview with VISTAS, Jenkins shared, “one thing I learned in the making of VV is that anyone can slap their brand on a bottle of wine, but what makes you stand out is the intentions and story behind why you chose those grapes and why others would enjoy them We love our community and sharing common interests like wine, helps us all connect and learn more about the things we enjoy.”
Veteran in winemaking Andre Mack, mentored by Jenkins and Smith, made his mark in Texas in the early 2000’s as an award recipient of the prestigious title of Best Young Sommelier in America by the highly regarded Chaine des Rotisseurs This recognition led to a job as sommelier at Thomas Keller’s world-renowned French Laundry in Yountville, California. Mack went on to accept the position as Head XXXXXXX
BY SHELBY STEPHENS
PHOTOS PATRICK CORNEY
"One thing I learned in the making of VV is that anyone can slap their brand on a bottle of wine. What makes you stand out is the intention and story behind why you chose those grapes, and why others would enjoy them."
Sommelier at Keller’s equally famed Per Se in New York City, where he managed a 1500-selection, award-winning wine list, and consulted regularly with Chef Keller on menu and pairing development Winemaking had always been a dream of his that came to fruition in 2007 when he founded Mouton Noir Wines
With the help of other minority winemakers, Jenkins and Smith credit some of their inspiration to Pet Nat Rose 2022, a biodynamic Rosa Rose Rosam, La Grange Tiphaine wine made by the talented Damien and Coralie Ducheneaux in Touraine. Consistently one of the best Pet-Nat wines year after year, full of tangy red fruit, creamy bubbles, and spicy Loire xxx
Wine growing is an essential part of the product making process, and Brenae Royal is a millennial farmer that guided the partners in their wine journey to perfecting VV Royal, who works with a dedicated team at Louis M. Martini’s Monte Rosso, believes understanding the science of a vineyard is key to growing good quality grapes Smith noted that the help of others only confirmed their conviction for community “Being more hands on with VV gave us new insight on collaboration and product placement From designing wine labels and picking through various foil colors, we were xxxxxx
After collaborating and gaining insight to the groundwork needed to produce VV, Jenkins and Smith are gearing up for the next release The business partners strive to connect the Black community to elevated experiences through wine. Their love and respect for Black wine culture is evident in their product, and although they are newcomers in the industry, they are no strangers to prioritizing the Black experience as it relates to wine
On a magical Friday night in July, The Oaks Bed & Breakfast in Annapolis, MD, hosted "Wine & Whiskey in the Garden" As guests arrived, they were welcomed to xxxxxxx a lovely bricked side-garden, twinkling with white lights, and adorned with a lush array of flowers, setting the perfect stage for an evening of casual elegance
The event was a testament to Quinton and Sharon Wilder, growing list of hospitality properties The Oaks Hospitality Group, has an enchanting story that began during their teenage years when they first fell in love Despite life taking them on separate paths, fate reunited them 27 years later In 2019, a mutual friend reconnected them,
reignited their long-standing dream of creating a special place where guests would feel welcomed, pampered, and at home They opened The Oaks Bed & Breakfast in Bethesda, MD, during the pandemic and married on May 31, 2021 The success of their first location inspired them to open a second inn in Annapolis, MD
The Oaks Bed & Breakfast offers an intimate setting with seven uniquely themed guest rooms, each designed as a sanctuary of relaxation and indulgence From the romantic Rosé Respite with its blush tones and rose petal accents to the tranquil Zinfandel Zen with earthy tones and natural materials, every room provides a unique experience The Champagne Lounge sparkles with golden hues and plush furnishings, while the Cabernet Red envelops guests in deep, luxurious colors.
The Chardonnay Executive Suite combines sophistication and comfort, ideal for executives The Oaks offers a range of wellness activities, including yoga classes and private retreats, and serves as an ideal venue for indoor and outdoor eventsx
The Oaks is near a variety of national parks, cultural landmarks, and entertainment venues. Whether exploring nature or enjoying the vibrant cultural scene, guests at the Annapolis location can immerse themselves in the best the area has to offer
One highlight of the evening was undoubtedly the exquisite array of wine and whiskey tastings Expertly curated by The Wine Concierge from the Shades of Vino 301 Collection Summer 2024 Owner Leslie Frelow guided guests through the subtleties of each selection, which included the 2023 HER Collection, Chenin Blanc from Wellington, South Africa, and the 2021 Best Red Blend from Stellenbosch, South Africa
Vino 301 Wine Concierge, is a Maryland based company that showcases craft wines produced by historically underrepresented women and BIPOC winemakers The selections offered guests a journey through a diverse range of flavors and aromas, from bold, robust whiskeys to delicate, aromatic winesXXXXX
with its bold, tropical fruit aromas of pineapple, papaya, ripe pear, and golden apples, elegantly pairing with the Montecristo White Series cigar Another crowd favorite was the 2021 Best Red Blend dazzled with lively bursts of black currant and cherries, enhanced by jasmine and complemented by cigar pairings like the Plasencia Alma Fuerte Collection and EP Carillo Pledge, adding notes of dark chocolate, plum, and cinnamon
The 2019 Quinta da Devesa Tinto Reserva, Douro, Portugal, a boutique wine from the Fortunato family offered powerful notes of cassis, blackberry, licorice, and spices, with a lush, round mouthfeel
Hand-rolled cigars, crafted on-site by skilled artisans from Rolling Smoke, added an extra layer of sophistication to the affair The rich scent of the cigars mingled with the floral fragrance of the garden, enhancing the sensory experience Guests could be seen savoring their cigars, paired perfectly with their choice of wine or whiskey, creating moments of pure relaxation and enjoyment A cigar pairing chart XX
provided helpful guidance, ensuring that each guest could find the perfect match for their drink of choice
Live music by a talented ensemble played a selection of jazz and classical pieces, adding a touch of elegance and sophistication The melodies floated through the garden, as guests explored themed stations around the garden, from chocolate and wine pairings to rare and exclusive whiskey showcases
As the night progressed, the live music became more vibrant, with guests occasionally joining in for impromptu dances Music, laughter, and the clinking of glasses created an atmosphere of joyous celebration
mingled effortlessly, sharing their experiences and discoveries One standout feature was the cigar rolling station by Rolling Smoke, where an artisan meticulously rolled cigars and engaged with guests, explaining the intricacies of cigar making This interactive experience added a unique touch, making it more than just a tasting event but also an educational journey into the world of premium cigars
Whether for a special event, relaxing getaway, or business retreat, The Oaks promises a luxurious experience, leaving every guest with cherished memories and a longing to return
Visit wwwoaksbnbcom for more information
In celebration of the 5th Soul of Sonoma (SoS) on the Vineyard this August, and the one-year anniversary of the launch of VISTAS magazine, we invited past attendees to participate in a special SoSMV 5th Anniversary Photo Contest!
Behind the Hashtag
We asked our Instagram followers to post a photo that best represents their favorite SoSMV moment using the hashtag #SoSMV As we look back at our time together supporting premium Black winemakers on the Island we all love, three attendees captured the heart and soul of our event on the vineyard
*1st, 2nd, and 3rd place winners will receive a selection of our premium seasonal wines *
2018 SoSMV
In the Photo: Dr Simone Baxter Whitmore, Michelle Bailey, & Brucetta Williams Instagram: @drsswhit, @boule2008
2019 SoSMV
In the Photo: Kyle Burke & Paula Harrell of P Harrell Wine Instagram: @yoshisart
2023 SoSMV
In the Photo: Susan Leigh & Hill Harper Instagram: @sukki10
