Skip to content
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate

Restaurant Success for African-American Couples and Families Seasoned by Love

Greg and Subrina Collier - Owners of The Yolk Cafe
Pictured: Greg and Subrina Collier | Photo credit: Peter Taylor
February 21, 2018
Phyllis Armstrong
Share this article
       

When you combine pounds of passion, cups of commitment and pinches of tradition, you have a recipe that keeps many Black-owned restaurants in business. Whether they are soul food places owned and operated by multiple generations or contemporary eateries created by couples, the main ingredient is love. “That support makes the hard times easier and the good times greater,” says Subrina Collier, general manager of The Yolk Café in Rock Hill, South Carolina.

Collier and her husband Greg opened The Yolk in March of 2012. Both had worked in restaurants in high school and college. The couple moved from Arizona back to the South after Greg finished culinary school. Her parents helped them come up with the $20,000 needed to open their restaurant. “I think our restaurant is successful because it has been built on skill, good intentions and a desire to reach a variety of people,” says Collier, who handles the service, staff and paperwork while Greg creates and cooks the dishes on their menu.

Working together presents some challenges when it comes to keeping personal feelings out of doing what is best for their business. However, the Colliers know they have each other’s backs when it comes to running their boutique restaurant and expanding their vision of “a love affair with breakfast.”

The Yolk Cafe is located at 1912 Mt. Gallant Road. Start your love affair with breakfast by following them on Twitter and Facebook.

Payne's Bar-B-Q in Memphis
Pictured/Photo credit: Payne’s-Bar-B-Q
Payne’s Bar-B-Q – Memphis

Payne’s Bar-B-Q earned its reputation for some of the best-smoked pork shoulder, ribs and chopped pork sandwiches in Memphis with more than 45 years of serving patrons in Tennessee. Flora Payne's late husband, Horton, and her mother-in-law, Emily, opened the restaurant she now owns with her children, Ronald and Candice. “We take pride in living out our father’s legacy,” says Candice Payne Parker. “We work hard in keeping the family tradition and we love our customers.”

Flora’s mother-in-law created the restaurant’s now-famous mustard-based slaw that tops the pulled pork sandwiches. Flora and Ronald are the cooks and pit masters. Candice makes the barbeque sauce and helps with the day-to-day operations. The family believes their love for each other and faith in God has kept the restaurant's doors open for nearly half a century. “We have a lot of laughs and good times. This is the business that God blessed us with, and as a family, we want to be good stewards over all God has entrusted to us,” says Candice.

Payne's Bar-B-Q is located at 1762 Lamar Ave.

Original Soul Vegetarian in Chicago
Pictured: Lori Seay and her brother Arel Brown | Photo credit: Original Soul Vegetarian
Original Soul Vegetarian – Chicago

There is no meat or dairy on the menu at Original Soul Vegetarian, one of the oldest vegan soul food restaurants in America. CEO Lori Seay and her brother Arel Brown, the COO, took over the business in 2012. They wanted to continue the legacy of generational wealth and opportunity that their parents created in 1982. “We have paid attention and grown with the times now that the world is fully aware of veganism,” says Brown.

The brother and sister have plans to open an Original Soul Vegetarian in a second Chicago location in 2019. “We plan to expand our retail department, provide more jobs and more classes on healthier lifestyles. There are so many opportunities for the continuation of the legacy,” says Seay.

  • Celebrity Chefs Dine Out II: A Guide to Their Favorite Restaurants
  • Celebrity Chefs Dine Out: A Guide to Their Favorite Restaurants

The owners’ spouses, two brothers and their children work with them to provide “great tasty food and excellent customer service.” Working together has taught them what other successful family-run businesses recognize about overcoming one of the greatest challenges of working with someone you love. “You have to make decisions based on what is best for the business or what is right for the business, not the person you love,” says Brown. “You have to know how to separate the personal from the business.”

Original Soul Vegetarian is located at 203 E. 75th Street.  Be sure to following them on Instagram and Facebook to see the legacy live on.

Fran and Mikiah Westbrooks, Owners of Brix in Detroit
Pictured: Fran and Mikiah Westbrooks | Photo credit: Brix Wine & Charcuterie Boutique
Brix Wine & Charcuterie Boutique – Detroit

The couple who opened Brix Wine & Charcuterie Boutique in Detroit shares Brown and Seay’s belief that the ability to trust one another is the greatest joy that comes from working with loved ones. “You have someone that totally understands what you’re going through in order to be successful,” says Mikiah Westbrooks, co-owner of Brix. “There are times when this business can seem a bit overwhelming, and it’s a beautiful thing when you can look over your shoulder and know that someone has your back 100 percent.”

Mikiah and her husband Fran divide responsibilities for Brix based on their strengths. They returned to Detroit from New York City to be a part of the resurgence. They both have a passion for wine and the joys associated with gatherings around food. “One thing that was common in both of our families was everything taking place in the kitchen; family discussions, laughter and cooking,” says Mikiah. “We wanted to bring that experience into Brix, so when our guests walk through the door, they feel like they are at home.”

Mikiah realized her 15-year dream of opening a wine bar in August 2017.  She and Fran are making plans to open a second location. While she credits prayer, faith, love and persistence for their success in the restaurant business, they are still trying to conquer one of the most significant challenges of working together. “It’s tough to turn it off! We have a habit of talking about Brix daily,” says Mikiah. “I understand that it is an integral part of our lives, but we need to learn to create moments that only focus on us.”

Brix Wine & Charcuterie is located at 7968 Kercheval Avenue. Get social with them on Facebook and Instagram. 

  • Celebrity chef and The Great Soul Food Cook-Off Champion Razia Sabour
    under Black Chefs , Food & Drink Celebrity Chef Razia Sabour Honors Soul Food’s History with Competition Win
  • under Etiquette Etiquette in Public Places
  • LaTocha Scott-Bivens - Xcape’s and vegan enthusiast
    under Food & Drink Why Xcape’s LaTocha Scott-Bivens Wants to “Veganize” Your Menu
  • Soul Food Restaurants by Felicia owners Joselino Neto Lima de Barros, Feliciana de Ceita Neto de Lima and Jose Feliciano Lima de Barros
    under Black Chefs , Food & Drink A Mother’s Dream Inspires Soul Food Restaurant by Felicia in Lisbon
Share this article
Phyllis Armstrong

The joy of cooking became a part of her life when Phyllis was a child learning her way around the kitchen with her mother and grandmother. Her retirement from a demanding career in broadcast news has given her time to write about African-American chefs and restaurant owners as well as other black professionals succeeding in the travel and wine industries. Phyllis still loves to cook and try out new recipes.

Related Articles

Loading...
Célébrez en Rosé festival attendees
Black Winemakers Food & Drink

Célébrez en Rosé Wine & Music Festival Announces 2023 Spring Dates

Blendees in San Diego - Monique Roussau-Stewart
Featured Food & Drink

Blendees Commixes Nutritional Flavors in San Diego

Food & Drink

Rémy Martin Celebrates 50 Years of Hip-Hop With VSOP Mixtape and Museum

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.

    • About Us
    • Contact Us
    • Advertising
    • About Us
    • Contact Us
    • Advertising

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    Copyright© 2023 Cuisine Noir and The Global Food and Drink Initiative. Privacy
    Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.

    YES!  We’re excited you are signing up too!  

    Get ready to receive our weekly newsletter about:

    • New articles online
    • World news and industry happenings throughout the African Diaspora
    • Mouthwatering recipes
    • Promotions and giveaways

    Right in your inbox!