When Kelli Lemon and her co-founders first envisioned the Richmond Black Restaurant Experience (RBRE), Richmond’s dining landscape was markedly different. Since 2018, Lemon, a community-oriented connector with a rich background in television and media, has owned the downtown cafe Urban Hang Suite. Together with her friends and fellow visionaries, Shemicia Bowen and Amy Wentz, they crafted a compelling idea: to highlight Black-owned restaurants, attract a diverse clientele, and amplify the local economy while showcasing exceptional culinary talent.
As RBRE approaches its 10th anniversary, Lemon and her team reflect on their journey and ponder the future. “It’s really about having conversations about what we do next,” she muses, contemplating the evolution and sustainability of their initiative.
The annual RBRE event, dedicated to empowering Black proprietors in the local food and beverage sector, runs until March 15 each year. Since its launch in 2017, RBRE has flourished into a regional staple, transforming a modest marketing initiative for a few eateries into an expansive platform that supports numerous caterers, food trucks, pop-ups, and brick-and-mortar establishments across Richmond.
Looking ahead, Lemon shares her dreams of expansion. “We are the Richmond Black Restaurant Experience,” she states, “but really we’re a marketing and promotion hub. How do we highlight all of Virginia?” The potential for a larger vision is palpable, given the many requests from food entrepreneurs across the state who want to be involved. The upcoming anniversary feels like the perfect opportunity for such growth.
“This is a year of legacy,” Lemon emphasizes. “Ten years is a milestone, but it also signals the importance of supporting Black-owned restaurants across Virginia. Our base is in Richmond, but our vision is much wider.”
Participation in RBRE comes with a fee for businesses, in exchange for comprehensive marketing and promotion through their robust network. Throughout the years, RBRE has faced inquiries regarding the necessity of an event solely focused on Black-owned establishments. Lemon counters this concern with clarifying words: visibility is crucial in the restaurant industry.
Local restaurateurs echo this sentiment. Ashley Lewis, owner of The Beet Box, applauds RBRE, stating, “It highlights the range and diversity of Black-owned businesses across Richmond. Being among so many Black-owned establishments is empowering and encourages intentional spending.”
For Lewis, the event serves as more than just a spotlight; it’s a chance to reshape perceptions surrounding Black cuisine. “We’re introducing people to healthier choices with our focus on fresh juices and plant-forward options,” she explains.
RBRE 2026 recently launched with Mobile Soul Sunday, a lively food truck gathering in Monroe Park that attracted hundreds. This year’s programming shines with exciting events, like the Parallax Project wine tasting at Urban Hang Suite on March 11, and Black Love + Basketball at Bolos Eatery on March 13, featuring specially curated menus and cocktails from Black-owned spirits brands.
The series of events culminates on March 15 with lunch at Jackie’s Restaurant and a special group ride, “Driven by Her,” which showcases new culinary ventures like the forthcoming Sarah & Co. Cafe.
The RBRE network is a vibrant mosaic of established businesses and rising stars. Longstanding favorites include family-owned ventures like Mama J’s and Croaker’s Spot, alongside newer additions like Yella’s Yummies Bakery and Trevor’s Grill & Tavern.
Other notable participants include Pig & Brew, Philly Vegan, and multiple concepts from restaurateur LaChan Toran, showcasing culinary diversity across the Richmond area.
Community engagement stands at the heart of RBRE’s mission. Each year, the organization collaborates with a Richmond public school for a luncheon and career discussions, inspiring students to explore opportunities in hospitality, entrepreneurship, and culinary arts.
During the COVID-19 pandemic, RBRE provided essential support by awarding $1,000 grants to brick-and-mortar establishments and $500 to food truck operators, showcasing their commitment to uplifting the community during tumultuous times.
The event’s success stems from its ability to encompass the full spectrum of the food industry, from caterers to established restaurants. Lemon states, “We really came in at a time where we could define what this was. Now it’s about figuring out the next phase.”
Future initiatives may explore year-round marketing efforts to encourage diners to discover local Black-owned establishments beyond the dedicated week. Lemon expresses interest in empowering the next generation to take the reins of RBRE, ready to ensure its legacy continues and evolves.
