Breaking Down the Black Food Review Rubric.
My sincere attempt at creating a universally accepted rubric to use when critiquing a Black-owned restaurants.
Last week I brought up the idea of creating a rubric that could serve as a template for the review of Black-owned restaurants. I find it important to create a shared language around the thoughtful critique of Black-owned restaurants. Now, if you are new here, you should read last week’s newsletter so you know what’s going. Because today, in part two of this series, I’ll be showing the first draft of said rubric! Also, this might run a bit long so I’ll be forgoing this week’s edition of BLACK FOOD NEWS. I’m not trying to give you a novel to read.
To recap from last week’s newsletter, this rubric judges Black-owned restaurant on five categories: TASTE, APPEARANCE, EXECUTION, AESTHETIC, SANITATION.
In addition, reviewers are asked to give score notes for each sub-category. A “score note” is a brief explanation of how the reviewer landed on the number they selected. So for example, say you are at a Black-owned Yakamein restaurant but you happen to be from South Carolina. Chances are, you aren’t qualified to tell someone what makes a one Yakamein better than another. But if you just put “3” without an explanation, it could lead someone to believe that a spot is out here selling wack-ass Yak’ when the truth is, you don’t know enough about the dish to comment either way. Does that make sense?
I find that, in this digital age, we are all so quick to give our opinion—even things we do not fully understand. Technology has made it so that anyone with a reliable internet connection—and a whole heap of audacity—can label themselves an “authority”. With this rubric, I wanted to make room for both actual and aspiring experts by giving each the chance to judge, yes, but also explain their perspective. Speaking of explaining things, here’s how all this works.
The Way of the Rubric.
Each category is worth 20 points. With 5 total categories, that makes 100 a perfect score. Within each category is a sub-question that the reviewer has to consider in making their decision. For example, under the TASTE heading, a reviewer has to consider the dishes “authenticity”, “balance of flavor”, how well it’s seasoned, and how satisfying it was to consume? Each of these sub-questions are worth five points, matching the 20 points that make-up the category. So even if a dish loses some points in one area, they could still earn high marks in others. I did it that way so that no one thing could completely tank a review. If a restaurant was given a bad score, in theory, it would be because of multiple weak points and not just one glaring issue. Enough explaining, here she goes:
1. TASTE (20 Points)
How well does the food reflect its flavor profile, regional influences, and balance of seasoning?
Authenticity (5 Points)
Does the dish stay true to its traditional or regional roots? How well does it represent its cultural origins?
Balance of Flavors (5 Points)
Are the flavors harmonious and well-balanced (sweet, salty, sour, bitter)? Does one ingredient overpower the others?
Seasoning & Spicing (5 Points)
How effectively are spices used? Does the dish have depth, complexity, and vibrancy?
Overall Enjoyment (5 Points)
Is the dish delicious and satisfying? Does it make you want to take another bite, and another?
2. EXECUTION (20 Points)
How well is the dish cooked or prepared? Is there a mastery of technique?
Consistency (5 Points)
Are meats, vegetables, and grains cooked to the right texture or doneness (e.g., tender, crisp, or al dente)?
Temperature (5 Points)
Was the food served at the proper temperature—hot dishes hot, cold dishes cold?
Technique (5 Points)
Does the dish show a high level of cooking skill or craftsmanship? Is the dish cooked in a way that shows the restaurant’s understanding of how the dish(es) are meant to be served?
Portion Size & Balance (5 Points)
Is the portion size appropriate? Are there enough components on the plate to offer balance without feeling overly full or unsatisfied?
3. APPEARANCE (20 Points)
How visually appealing is the food? Does it evoke appetite and fit the dish’s cultural context?
Plating & Presentation (5 Points)
Is the dish plated in an appealing way? Does the presentation align with the dish’s cultural significance?
Color & Contrast (5 Points)
Are there vibrant, appetizing colors in the dish? Are they well-contrasted or do they make the food look unappetizing?
Portion Composition (5 Points)
Is the portion aesthetically balanced? Does it look like there’s a thoughtful distribution of ingredients?
Visual Appeal in Context (5 Points)
How does the dish fit into the larger theme or menu? Does it visually complement the restaurant's overall style or concept?
4. AESTHETIC (20 Points)
How well does the overall atmosphere of the restaurant complement the dining experience?
Ambiance & Vibe (5 Points)
Does the restaurant’s ambiance enhance the experience? Is the mood and energy fitting for the type of cuisine being served?
Interior Design & Decor (5 Points)
Does the decor speak to the culture or region represented? How thoughtfully has the space been designed?
Music & Lighting (5 Points)
How do the music and lighting work in tandem with the dining experience? Are they pleasant, calming, and engaging?
Cultural Representation (5 Points)
Is there a clear, respectful representation of the culture tied to the cuisine? How does the restaurant celebrate or showcase the diasporic connection?
5. SANITATION (20 Points)
How clean and well-maintained is the restaurant? This includes both the dining areas and the kitchen.
Dining Area Cleanliness (5 Points)
Are the tables, chairs, floors, and general areas well-maintained and free of dirt, debris, or stains?
Bathroom Cleanliness (5 Points)
Are the restrooms clean, stocked with necessary supplies, and odor-free?
Kitchen Visibility (5 Points)
How clean and organized is the kitchen (if visible to guests)? Does the restaurant have an open kitchen, and if so, is it tidy?
Food Handling & Hygiene (5 Points)
How seriously is hygiene taken in food preparation? Are there visible signs that staff are following proper food safety protocols (e.g., gloves, hairnets)?
This is just a first draft but I’m feeling pretty confident about it. I’m sure there are some things that need to be changed or updated but that’s ok. Like I said last week, this is a living document, so change is not only welcomed but anticipated. In fact, I plan on sending the full draft (not just the one sheet you saw above) to a few of my restaurant owner homies, and social media influencer friends, to get their opinions on this rubric. Hopefully a few write back before next week’s post because I’d like to add their feedback to part three of this series: where I test the rubric in the wild!
Today is National Beer Can Appreciation Day! And to commemorate, I showed off some of my favorite Black-owned beer can designs on Instagram. Check that out when you get a moment. And if you have a favorite Black-owned beer can design, please share the brand’s name in the comments.
The can above was designed by a Black man (Damion Johnson) on behalf of another Black man and James Beard Award-winning beer writer Jamaal Lemon. He created this beer in collaboration with Charleston, South Carolina restaurant and brewery, Edmund’s Oast, to celebrate the unnamed and enslaved individuals whose physical labor helped Edmund Egan create beer in the first place! The beer was called “8 And All” and you can read a little bit about it on the EO website. Jamaal and his wife are dear friends of mine so best believe I was all over this when it initially released. Unfortunately for us (but good for him) the beer sold out! Here’s hoping Jamaal and them do another release. And speaking of beer, if you plan on attending my dinner for Charleston Wine + Food Festival, you may be treated to a surprise beer from the homie April Dove of Tha Community Brew. So get your ticket for that—only 17 of them left!
