The Can't-Miss Black-Owned Restaurants In Philly

From soul food to Caribbean favorites, Black-owned restaurants are redefining Philly dining. Plus, here’s how two standout chefs brought their flavor to the Pepsi Philly Eats Fest.

By EatOkra

Last updated 05 Dec, 2025

Philadelphia is a national center for Black entrepreneurship, and its food scene is one of the most flavorful expressions of that legacy.

On October 4th, Pepsi brought this energy to the forefront with its highly anticipated Pepsi Philly Eats Fest at Eakins Oval—an all-day celebration merging food, football, music, and community. The festival showcased some of the city’s most loved culinary voices, giving them a platform to share their stories and over 25 signature dishes.

We spoke with two of the featured Black-owned restaurants to hear how they’re helping to shape Philly’s buzzing food scene.

Chef Tanesha Trippett, owner of Jacobs Northwest

What stands out when it comes to Philly's Black culinary community?

Philadelphia has a wide range of culinary treats from Pizza to Uptown Soul food with a twist of Philly (smoked Brisket cheesesteak or a po boy on a cheesesteak roll is everything!). And of course Downtown Ethiopian.

When it comes to your menu, what are some highlights?

The shrimp and grits stand out. I start my shrimp and grits with a roux and make it like a classical velouté sauce and add cheddar to the grits. It’s so Philly. We put the shrimp and gravy on the grits.

How do you describe your role and impact as it relates to Philly's community?

My role as a chef and business owner is to make sure I create amazing dishes and experiences. I am very involved with the Philly culinary community; I am a member of the prestigious Les Dame Escoffier; I am a part of the Philadelphia Chapter. I have also been a part of Sisterly Love Citywide Food Fair. In these culinary organizations, I am constantly learning and interacting with proven successful women from every entity of the industry. I also employ high school students. My goal is to create an ecosystem.

Chef Cashiema Green, owner of The Flavor Spot

What stands out when it comes to Philly’s Black culinary community?

Philly’s Black culinary community is bold, resilient, and full of flavor, literally and figuratively. What stands out most is how we take pride in our heritage while innovating with every plate. We support one another, share knowledge, and create spaces where culture and cuisine come together. It’s not just about food; it’s about storytelling, history, and building a legacy for the next generation.

When it comes to your menu, what are some highlights?

Our menu celebrates traditional Jamaican food with a modern twist. Some of our must try favorites include:

Braised Oxtail: rich, slow-cooked, fall-off-the-bone tender, served with rice & peas and vegetables

Jerk Chicken: marinated and grilled to perfection; a traditional dish

Jerk Salmon: a customer favorite that brings a lighter, elevated take on traditional jerk flavors.

How do you describe your role and impact as it relates to Philly’s community?

Since opening our doors in 2008, The Flavor Spot has become more than a restaurant. We’re a cornerstone for Philly’s Jamaican food scene. My role is to keep the culture alive, introduce new audiences to Caribbean flavors, and inspire others to dream big in food and business.

We create jobs, mentor young cooks, feed the less fortunate, and show up for community events. Our mission is to make every plate a celebration of culture, resilience, and pride, proving that Black-owned and women-owned restaurants are not just surviving but thriving in Philadelphia

More Must-Try Plates Across Philly

Jerk Alfredo Pasta

What It Is: This dish is the perfect example of a Philly-Caribbean marriage. It takes the familiar comfort of a creamy Alfredo pasta and introduces it to the smoky, spicy, and complex character of house-made jerk seasoning.

Where to Try It: The Flavor Spot. This is their #1 signature dish, a creation that embodies their mission to celebrate traditional Jamaican food with a modern twist.

Pro Tip: The pasta comes with your choice of protein, but the Jerk Chicken Alfredo is the classic. Ask for it "mild" if you're sensitive to spice, but if you like heat, get it the original way.

Nola Shrimp & Grits

What It Is: This is a quintessential dish of the American South, done with care. Plump shrimp are sautéed with peppers and onions in a savory sauce and served over a bed of creamy, slow-cooked cheese grits. It’s a sophisticated yet deeply comforting plate.

Where to Try It: Jacobs Northwest. As Chef Tanesha Trippett declares, its version is a standout.

Pro Tip: This dish is a star on their brunch menu. Visit on a weekend and pair it with their live music for the full, lively experience.

Buttermilk Fried Chicken

What it is: Perfectly crispy, buttermilk-brined chicken is given a modern update with a hot-honey drizzle. What makes the meal truly memorable are the expertly prepared sides, like smoked turkey collards and a sweet potato gratin.

Where to Try It: South Jazz Kitchen. This is the city's premier destination for upscale Southern cuisine paired with live Jazz.

Pro Tip: For the full experience, book a table specifically in the Jazz Club for dinner and a show—reservations are highly recommended.

The Ethiopian Combo Platter

What It Is: This is a communal feast and a taste of East Africa's contribution to the diaspora. A large tray is lined with spongy injera bread and dotted with a colorful array of flavorful stews (wots) and sautéed dishes (tibs). It’s a meal designed for sharing.

Where to Try It: Abyssinia Ethiopian Restaurant. This beloved West Philly institution is the perfect spot for groups and first-timers looking to share a meal.

Pro Tip: No utensils needed! Tear off a piece of injera with your right hand and use it to pinch up the different stews. The bread is your plate and your fork all in one.