Cart 0



Detroit Black Restaurant Week looks to begin a tradition in and around the city of Detroit by celebrating the many establishments owned and operated by black restaurateurs.

Bringing the world...

to a plate near you.

Metro Detroit Black Restaurant Week features cuisines spanning from Caribbean, French, West African and then some.


This year we are taking a new approach:

The week will consist of restaurants that fall within three categories - Mobile | Fast Casual | Fine Dining

Each participating mobile establishment will offer a $10 one-course (+ 2 sides & drink) option to their patrons. Schedules for each respective food truck will be posted on their social media/websites. All links will be provided here. 

Participating casual dining restaurants will provide a $15 one-course (+ 2 sides & drink) option to their patrons. 

Each participating fine dining restaurant will support an optional three-course lunch and a mandatory dinner menu priced at $25 and $35, respectively. 



Detroit Black Restaurant Week will kick off several events during the week that highlight different aspects of the culinary scene in Detroit not reflected in our menu offerings.

You will also notice that we dropped the 'Metro' from Detroit Black Restaurant Week. BlackMetroEats is now exclusively owned and operated by Kwaku Osei-Bonsu and it is his vision to hone in on the potential that Detroit proper offers. There will be space for expansion in the coming years and through various programming but for now we are addressing the immediate needs of our beloved city of Detroit.

We welcome all to come out and celebrate the many fantastic establishments that call Detroit home and call you family!

Thru the stomach to the heart


The organizer


Founder of

DETROITER. Howard Grad. Foodie.

“Detroit Black Restaurant Week is a proclamation. It is a drop in the melting pot that deserves a bit of flavor and tenacity. In an effort toward bringing people of all backgrounds together Detroit Black Restaurant Week exposes people to establishments and owners that they otherwise may not have faced. I want people to understand that the color of the owner’s skin doesn’t determine the style of their cuisine, doesn’t indicate a sub-par level of service and doesn’t mean that only people of color are welcome to patronize. This is the vicissitude.”