Culinary offerings from Houston’s black-owned restaurants for Juneteenth – Houston Chronicle

Chef Dawn Burrell of Kulture restaurant has created a Juneteenth menu that can be picked up or delivered through the I’ll Have What She’s Having Pivot program of prepared meal. Burrell’s menu includes smoked brisket, smoked pork bell boudin, oven-fried chicken, pickled shrimp, pickled oyster mushrooms and smoked cauliflower steak. Photo: Amy Scott

Black-owned restaurants and black chefs are being celebrated in Houston this week leading up to Juneteenth on June 19.

Chef Dawn Burrell of Kulture restaurant has created a Juneteenth menu that can be picked up or delivered through the I’ll Have What She’s Having Pivot program of prepared meals. Burrell’s menu includes smoked brisket, smoked pork bell boudin, oven-fried chicken, pickled shrimp, pickled oyster mushrooms and smoked cauliflower steak.

The family meals begin at $76 for two meals. They can be ordered at illhavewhatsheshaving.org/pivot. Meals must be ordered by 9 a.m. June 17.

The Greater Houston Restaurant Association is also marking Juneteenth by recognizing black-owned restaurants throughout Houston all week. That initiative began Monday and will continue through June 19 by focusing on different neighborhoods in Houston including southwest, northeast, Alief, north central and citywide.

About two dozen restaurants are highlighted, such as Burn’s Original BBQ, Taste of Nigeria, Calliope’s Seafood & Po-Boys, Cool Runnings Jamaican Bar & Grill, Lemond Kitchen, Gatlin’s BBQ, Onion Creek Café, and The Breakfast Klub.

The GHRA worked with KeAndre’ Jordan of My Southern Brand (@mysouthernbrand) which offers an extensive list of Houston’s black-owned restaurants.

Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook or Twitter. Send him news tips at greg.morago@chron.com. Hear him on our BBQ State of Mind podcast to learn about Houston and Texas barbecue culture.

  • Greg Morago
    Greg Morago

    Greg Morago was a features editor and reporter for The Hartford Courant for 25 years before joining the Houston Chronicle as food editor in 2009. He writes about food, restaurants, spirits, travel, fashion and beauty. He is a native Arizonan and member of the Pima tribe of the Gila River Indian Community.