Dining | St. Louis Public Radio

Dining

Burger 809 on Cherokee Street is one of the restaurants taking part in St. Louis Black Restaurant Week 2019.
Holly Edgell | St. Louis Public Radio

Without support from diners, no restaurant can survive. Frank Williamson, organizer of St. Louis Black Restaurant Week, says attracting customers can be especially challenging for African American eateries.

Highlighting local black restaurants to help them attract customers is the driving force behind the week.

Diners can visit eight restaurants between Sept. 3-8 and enjoy a variety of specials. Williamson wants this week to be a relationship-building experience among restaurateurs, chefs and patrons.

Kelly Moffitt | St. Louis Public Radio

Michael and Tara Gallina are the proprietors of Rooster and the Hen, a culinary concept — they say — that seeks to delight eaters through thoughtfulness; for the way our food is grown and raised, to the care and warmth in which it's served.

Vince Valenza, owner of Blues City Deli
Sauce Magazine

The restaurant business is known for having small profit margins. It’s competitive and sometimes it’s the small things that make the difference between a successful restaurant and one that’s not.