Chicago Black Restaurant Week returns for its 11th year, spotlighting Black-owned restaurants and businesses across Chicago and the surrounding suburbs. Running from Feb. 8 through Feb. 22, the annual event follows Chicago Restaurant Week and invites diners to support local Black-owned establishments through curated food and drink specials.
“As long as I’m serving my community, I feel like I’m doing my part,” said Lauran Smith, founder of Chicago Black Restaurant Week.
Smith launched CBRW in 2015 to uplift Black-owned businesses and highlight Black entrepreneurship in Chicago’s food scene. She intentionally scheduled the event during the second week of February to honor the legacy of Carter G. Woodson, who established “Negro History Week” in 1926 — a celebration that later evolved into what is now known as Black History Month. This year marks the 100th anniversary of that original observance.
“One year, I want President Obama to be home, and he and Michelle can come to some of the restaurants,” Smith said.
The 2026 edition of Chicago Black Restaurant Week features 39 participating businesses throughout Chicagoland, representing a wide range of cuisines and dining experiences. In the city, highlights include neighborhood staples like Sanders BBQ Supply Co. in Beverly and Soul Prime in Lincoln Park, while suburban participants include D’s Cookie Dough Co. in Flossmoor and the smoothie bar Juiced BY SHIC! in Midlothian.
For some businesses, this will be their first year participating, like Strugglebeard Bakery or African restaurant Mahari, while others have made the event a yearly tradition.
Erik “Rico” Nance is the owner of several businesses in Hyde Park and has been a part of CBRW since the beginning. This year, he chose to include Litehouse Whole Food Grill, Stussy’s Diner, Soul Shack and Chemistry.
“Black Restaurant Week means the world to us because it puts a spotlight on what we’ve accomplished as Black entrepreneurs,” Nance said. “These restaurants are part of the fabric of our city, that’s why people say Chicago has amazing food.”
During the week, customers visiting Nance’s participating restaurants will receive 20% off their final bill. He said the discount is especially significant at Chemistry, a fine-dining steakhouse, because it makes the menu more accessible to diners who may not typically be able to afford its regular prices. The offer applies to the entire menu, including hand-crafted cocktails, signature steaks, fish entrées and the restaurant’s popular butter cake.
“It’s a family environment,” Nance said. “People come dressed to the nines, hearing beautiful music, seeing Black excellence.”
Beyond the dining room, Nance said community support has always been central to his work. Across his restaurants, he offers free meals to people in need and mentors fellow entrepreneurs opening their own businesses.
“This was a very tough world and we are products of that tough world,” Nance said. “I’m thankful for any spotlight that we can get because, you know, it means more revenue, continued jobs and continuing to give back to our community. And that means the world to us.”
Taste 222, owned by Don Thompson, is another restaurant participating in CBRW. As a contemporary American eatery with a Southern twist, they have been a part of the promotion since 2021.
“It’s a nice way to kind of extend our awareness of people getting in the restaurant during some colder months and puts us in front of some new faces, which is always great,” said Dillon Kelley, Taste 222’s beverage and hospitality director.
Unlike Chicago Restaurant Week, which requires set-price menus, CBRW allows each restaurant to create its own specials.
For the promotion, Taste 222 will offer all entrées at reduced prices ending in 26 cents for 2026. Dishes like steak frites, chicken and waffles, blackened catfish, and shrimp and grits will be available all day, while linguini de mar, steak au poivre, ancho-glazed salmon and lamb loin chops will be discounted from 3 p.m. to 7 p.m. Desserts, including red velvet cake and Somrus mocha ice box cake, along with cocktails, beer, wine and Black-owned spirits, will also be offered at reduced prices.
“Some people don’t even realize we’re a Black-owned restaurant, so this helps solidify our identity,” Kelley said.
The West Loop restaurant will also host a Black History Month-themed trivia night on Feb. 23 as an informal wrap-up to CBRW. The event, held in partnership with Smith, will be open to the public and staff, chefs and owners from participating restaurants are all invited to compete.
“Black Restaurant Week gives us a network, a way to keep our people’s doors open and open more doors,” Nance said. “I just salute every restaurant that has the faith to step out and try to change their generational outlook.”
Chicago Black Restaurant Week runs through Feb. 22. For participating restaurants and menus, go to chiblackrestaurantweek.com
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