Chicago Black Restaurant Week, which runs Feb. Owner-operators Dawn and Marvin Lewis are participating for the first time since they opened in This allows us to use this subgroup to be showcased even more. Food from the islands of Trinidad and Tobago is relatively rare in Chicago. Marvin is from Trinidad and Dawn said she has been exposed to Trinidadian culture since her teens.
She considers CBRW an opportunity to share the history of the culture. Many times, customers looking for Caribbean food focus on jerk chicken, which is more associated with Jamaica. A doubles with everything on it has the classic puffy bara bread and stew chickpeas with an incredible array of sauces: tamarind chutney, pepper sauce, cucumber and shadobeni also known as culantro sauce. Lewis whipped up a digital flyer for the CBRW offerings on Canva, the online editing software, and sent it over.
A wide range of cuisines are represented during CBRW, with more than 40 restaurants participating this year, but one thing unites them all, according to Smith. Vegans, juice bars. Of course, we have the greasy kitchen. Of course, we do soul food — we hold the patent on that I have to say.
We do tacos… we do everything. We have to keep the legacy, keep generational businesses going…. They are perishing. We need to keep that in the community. With the rush of opening Good Life this past November, Boyd missed the deadline to register for CBRW; she said she hopes to participate next year and is still getting in the spirit of Black History Month by offering specials.
The list of restaurants participating in CBRW can be found at chiblackrestaurantweek. Specific specials may change, so contact restaurants for updated information. Vincennes Ave. Jefferson St. Halsted St. By Ahmed Ali Akbar aakbar chicagotribune. Show Caption. More in Restaurants, Food and Drink.
