"Nina Compton is like my sister. We cooked together at a dinner in the U.S. Virgin Island a couple years ago. The food she cooks is at the heart of New Orleans—those Creole and Caribbean flavors. Her curry braised goat with sweet potato gnocchi is what we all should be eating any time we go to New Orleans."

"The Grey is legendary. You feel history in the building when you walk in. Mashama Bailey and Johno Morisano have done an amazing job. The whole fried flounder is to die for. You want to take a night out here, drink some beautiful cocktails, talk with Chef Mashama, then walk over to the waterfront and experience the rest of Savannah."

"Red Rooster is an iconic place. When you come to New York, you have to go there. Everything is vibrant and flavorful, and the place hosts local musicians and has great artwork. This place defines what Harlem feels like in modern times."

"I'm on the road a lot going to food festivals, conferences, and the like. I'm always seeking out Black-owned chefs to pay my respects to those places wherever I am. Pangea in Dallas is a new spot—about a year old. It's a big, upbeat place that we should all check out when we're on that side of town."

"Virtue is special. It's in the Hyde Park neighborhood of Chicago, and the chef Erick Williams really cares about the community. His dirty rice and gravy reminds me of my grandma's gizzards and dirty rice, but more elevated and served in this fine-dining atmosphere. It's a spectacular restaurant."

"The inspiration behind my restaurant, FIELDTRIP, is that rice is culture. If you're traveling to New York and are checking out Central Park, come by the Harlem location, which is just five blocks away from the park. My favorite thing on the menu is the shrimp bowl with sticky rice. Pick up a bowl and sit outside and feel the culture of Harlem in your hands."