Black Restaurant Week joined the No Crumb Left Behind campaign, with their second annual nationwide tour and palate-pleasing showcase in Duval County. Held November 12 – 21, 2021 T
The national No Crumb Left Behind ensures that we are helping as many culinary businesses stay afloat as the world recovers from the pandemic. Most businesses do not have marketing/PR/advertising dollars to promote their business. Thus, Black Restaurant Week, LLC. was developed to shine a light on minority-owned businesses, aiding them in building community awareness to increase their bottom line.
The urban food trail in Jacksonville included Miller’s Soulfood Kitchen located on Tallulah and Pearl Street. Miller’s cuisine specializes in five-star bar-b-que ribs, fried chicken and a taste of their homemade honey drippers. In Springfield, Top Dog, creates a traditional favorite with toppings such Frito’s, cole slaw, chili, salsa, shrimp and more! Not too far down the block on Main Street is Scoops Ice Cream – a family friendly ice cream parlor atmosphere with more than 50 flavors for your palate. Also on restaurant row on Pearl and 8th streets were the Cookbook Restaurant and Icecapade Frozen Treats. Cookbook is known for their quaint décor, light fare and soulful cooking for the soul. Next door at Icecapade Frozen Treats you can order a frozen treat or taste test their homemade frozen healthy nutritional lemon/ginger and elderberry popsicles.
The restaurant tour was completed with Pink Salt Restaurant and Wine Bar located in San Marco. Pink Salt is a premier Caribbean cuisine restaurant that crafts and prepares authentic Jamaican cuisine accented with custom libations and a full bar.
Anyone experiencing the tour will leave with not only their palates satisfied, but souls fed as well after participating in sustaining the black restaurant industry.
Founded in 2016 by Warren Luckett, Falayn Ferrell, and Derek Robinson, Black Restaurant Week® and their Feed The Soul Foundation is dedicated to celebrating the flavors of African-American, African, and Caribbean cuisine nationwide. Through a series of events and promotional campaigns, Black Restaurant Week’s culinary initiatives help introduce culinary businesses and culinary professionals to the community and to dismantle food injustice by working with marginalized entrepreneurs to ensure that local neighborhood restaurants obtain financial assistance, educational training, and equitable opportunities. Their goal is to impact over 50 restaurants nationwide each year.
For more on the featured www.blackrestaurantweek.com restaurants visit their website/social media pages below – Bon apetitie!
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