"We started the challenge in Los Angeles," says James, "at this Caribbean, health-conscious spot, run by Percell Keeling and his daughters, Ayanna and Amelia. They've been in L.A. since 1984, and also have a grocery store attached. It's all about the service and the food. The vegan and regular macaroni pie are some of my constant favorites, and also the drink they have called the 1984—it's like a healthy shake with coconut, spinach, and ginger."

"This is a really dope breakfast and brunch spot in downtown L.A. run by a couple, Michael and Kwini Reed. They have a rooftop view with wood tables—it has a really good feel. The breakfast food is on point: I had an açaí bowl and a crazy salad."

"This is a new Cajun/Creole spot in the valley. They do an oxtail and grits plate that I can remember distinctly. Their oxtails are incredible."

"I wanted to show diversity in Black-owned restaurants. One thing about Black culture is that people associate our food with things that are unhealthy—comfort food like mac-and-cheese and fried chicken. In Atlanta, we went to Tassili's, which is an actual home turned into a vegan restaurant; it's been around for more than 11 years. They have a really great staff—great energy. The vegan wrap I had there with carrot 'sushi' was the best—it was like nothing I've ever tasted."

"Parlor is a Black-owned speakeasy in downtown Atlanta with a small pink door—you might walk right past it and not even think about walking in there. The bartender/mixologist there is a beast—his drinks are crazy. The food is a more unique than bar food; the chef does these salmon bites that I liked. It's one of the only places where whatever drink you purchase, they'll bottle it back up for you to take home. They know the drinks are so good you won't want to leave any there!"

"This is the Death Row Records of Black-owned restaurants. The energy, the look, the quality, the atmosphere! It makes you think, 'I want to quit my job and go work at Slutty Vegan!' Even in the rain, there was still a long line to get in, like people were camping out for Jordans. I got the Seamoss Banana Pudding (amazing), the Dancehall Burger, a vegan patty sandwich with plantains on top and special sauce, a slushy, and fries. They're rock stars here."

"From Georgia, we headed up to South Carolina. My biggest hits on this food tour were vegan spots—they were really blowing my mind. In Columbia, South Carolina, we went to A Peace of Soul, where I had the best Mac-and-cheese I've ever tasted in my life, ever."

"All of the business owners I talked to in South Carolina were Black women. This is the second restaurant from Kitwanda 'Kiki' Cyrus, and it's huge. She's killing it. The food was really dope—they have a lot of variations on chicken and waffles, so I started there. There are two locations—check out both!"

"Chef Tony Durden does catering all over Detroit. He's a well-known Detroit rap artist, and he makes really good food—comfort food with his own spin on it. He put his own unique spin on wings, and when you can make wings unique, I must respect that!"