A Culinary Journey Through Black-Owned Brooklyn: Exploring Flavor, Heritage, and Community With Cynthia and Tayo Giwa

A Sunday Morning in Crown Heights: Where Stories Begin

Brooklyn, with its dynamic cultural tapestry, has long been a beacon of culinary creativity. On a crisp Sunday morning, that rich flavor story begins at a cozy corner of Crown Heights, where Cafe Rue Dix—a beloved French and Senegalese-inspired bistro—buzzes with early risers and espresso steam. Among the morning crowd are Cynthia Gordy Giwa and her husband, Tayo Giwa, founders of Black-Owned Brooklyn, a platform that has grown into a vital voice documenting Black-owned businesses throughout the borough.

Rather than simply cataloging businesses, the Giwas have spent years storytelling—illuminating not just what’s on the plate, but the people and passion behind it. Today, they embark on a flavorful journey, guiding us through some of their favorite Black-owned eateries across Brooklyn, all in one day.

The Story Behind Black-Owned Brooklyn

Launched as a digital publication in 2018, Black-Owned Brooklyn began as a way for Cynthia and Tayo to highlight the vibrant array of Black-owned establishments in their own neighborhood. What started as a side project soon evolved into a cultural chronicle, amplifying voices, legacies, and businesses often underrepresented in mainstream media.

Their work spans from food spots and fashion boutiques to bookstores and wellness studios, but food remains one of the most potent storytelling tools in their arsenal. As Cynthia puts it, “Food is memory, food is tradition—it’s often where people connect most intimately with their heritage.”

A Chef’s Culinary Philosophy: Roots, Resilience, and Revival

At each stop, the Giwas are welcomed like old friends. These relationships aren’t casual—they’re cultivated through years of immersive storytelling and support for local entrepreneurs. Each restaurant on their path offers more than good food; it represents resilience, creativity, and the generational spirit of Black entrepreneurship.

Take Cafe Rue Dix, for example. Inspired by Dakar’s culinary culture and infused with Parisian café charm, the restaurant isn’t just a place to get shakshuka and café au lait. It’s an homage to heritage—Senegalese traditions reimagined through a Brooklyn lens.

Here, the flavors of West Africa—tangy yassa chicken, robust mafe, sweet bissap—are served with a side of community. The chef’s intent is clear: to create a space where heritage isn’t just preserved but celebrated and shared across cultures.

The Flavors of Community: Where Each Bite Tells a Story

As the day unfolds, Cynthia and Tayo weave through neighborhoods—from Bed-Stuy to Prospect Lefferts Gardens—sampling dishes that span the African diaspora and beyond. From casual takeout joints to elevated dining spaces, each eatery offers a distinctive take on identity and innovation.

One highlight includes a stop at a vegan Caribbean spot where jackfruit replaces oxtail, reimagining comfort food through a wellness lens. Another visit includes a Trinidadian roti shop where the spices are bold, the doubles are fluffy, and the aroma alone draws in the neighborhood.

But for the Giwas, it’s not just about novelty or trendiness. It's about substance. These restaurants are often multi-generational spaces, rooted in family recipes, shaped by migration stories, and powered by communal effort.

What Makes These Menus Special?

Menus across these Black-owned spaces are deeply personal. You’ll find dishes that speak to ancestral flavors but also adapt to the modern Brooklyn palate. From Creole shrimp and grits with a twist of harissa to Ethiopian injera platters with farm-to-table vegetables, the offerings are as eclectic as they are soulful.

Even dessert isn’t an afterthought. At a small batch ice cream shop tucked in Clinton Hill, traditional Southern flavors like sweet potato pie are spun into frozen scoops with a nostalgic wink. These inventive creations remind diners that culture can evolve while staying rooted in tradition.

What’s more, many of these eateries embrace sustainability, local sourcing, and community hiring practices—furthering their impact beyond the kitchen.

Eating With Intention: More Than Just a Food Tour

Throughout the day, what becomes clear is that Cynthia and Tayo aren’t just curating a list—they’re nurturing a movement. Their approach to dining is intentional. Every meal is an opportunity to uplift, celebrate, and reinvest in their community.

As they share stories of the chefs, owners, and baristas they’ve come to know, the emotional connections behind the meals come to life. In one spot, a bakery owner recounts how her grandmother taught her to bake during summers in Georgia. In another, a Nigerian-American chef explains how his fusion dishes bridge the gap between his two homes.

By evening, it’s clear that the Giwas have crafted not just a perfect day of eating, but a perfect portrait of Brooklyn’s cultural depth.

The Evolution of Black-Owned Brooklyn: Beyond Food

While food is a vital part of their work, Cynthia and Tayo’s vision extends far beyond dining. Through Black-Owned Brooklyn, they’ve built a media ecosystem that includes digital storytelling, photography, short films, and community events.

Their goal is not only to boost visibility for small businesses but also to reshape narratives. Too often, stories of Black entrepreneurship are told through the lens of struggle alone. The Giwas focus instead on joy, creativity, and excellence—showcasing a full, vibrant spectrum of Black life in Brooklyn.

They also stress the importance of consistency—returning to these restaurants after the hype, recommending them to others, and being patrons even when the cameras are off.

A Movement Fueled by Flavor and Purpose

As the final meal is savored and the day winds down, it’s evident that Cynthia and Tayo’s journey isn’t just about discovering the best eats—it’s about spotlighting the people and places that nourish a community from the inside out.

Their work reminds us that every dollar spent at a local, Black-owned business is an investment in stories, in legacies, in futures. And in Brooklyn, those investments taste a lot like perfectly seasoned rice, spiced stews, and melt-in-your-mouth pastries.

So, if you ever find yourself in Brooklyn with an empty stomach and an open mind, let this be your guide: follow the flavors, trust the storytellers, and know that behind every dish is a deeper story waiting to be told.

Conclusion: Rediscovering Brooklyn, One Bite at a Time

In a borough celebrated for its diversity, Black-owned restaurants are preserving heritage while forging new paths. Cynthia and Tayo Giwa’s work with Black-Owned Brooklyn is more than a food tour—it’s a cultural archive in motion. By lifting up the culinary voices that have long defined the borough, they invite all of us to eat not just with appetite—but with awareness.