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So you don't think race played any part of it? There were many upper class African American households in DC for years and they never came to the neighborhood. I think there is a major elephant in the room here. Money only plays a certain part in this. Look how many restaurants exist in poor areas in other cities. The requirement typically has to do with the race of that poor area.
Not sure I totally follow to be honest; if anything I think the nature of DC core historically had more to do with lacking diversity in offerings which is changing - more folks living and working and seeking more options
Philadelphia has a large black population as well and yet in the core has had a diverse and thriving restaurant scene for years.
Maybe in non core neighborhoods there is more ethnic diversity in other places. Could be say a place like like South Philly traditionally Italian has had an influx of asian and mexican immigrants and now has more diverse offerings. Not sure why the same dynamic could not take place in DC (which has to a certain extent)
On Starr; his places are much about scene as they are about food and they draw from a wide array of offerings. Beer Gardens to French - He is about making money and entertaining people via the food experience really
So you don't think race played any part of it? There were many upper class African American households in DC for years and they never came to the neighborhood. I think there is a major elephant in the room here. Money only plays a certain part in this. Look how many restaurants exist in poor areas in other cities. The requirement typically has to do with the race of that poor area.
I don't think race plays any role in that. In 2000, the number of Black and White households in DC earning more than $100,000 looked like this:
Black - 10,725 (1,683 earning $200,000 or more)
White - 27,229 (9,183 earning $200,000 or more)
Today, those numbers look like this:
Black - 21,352 (4,088 earning $200,000 or more)
White - 61,684 (24,524 earnng $200,000 or more)
The growth in White wealth is simply outpacing the growth in Black wealth by a very large margin. When households with high incomes move to the city, businesses come. DC didn't have many businesses before because the money wasn't there.
It looked like the increase in wealthy white and black households was the same % wise. The only difference is that there are just more well-off white households.
I don't think race plays any role in that. In 2000, the number of Black and White households in DC earning more than $100,000 looked like this:
Black - 10,725 (1,683 earning $200,000 or more)
White - 27,229 (9,183 earning $200,000 or more)
Today, those numbers look like this:
Black - 21,352 (4,088 earning $200,000 or more)
White - 61,684 (24,524 earnng $200,000 or more)
The growth in White wealth is simply outpacing the growth in Black wealth by a very large margin. When households with high incomes move to the city, businesses come. DC didn't have many businesses before because the money wasn't there.
I'm talking about 1960-2000 when D.C. was dubbed Chocolate City and had a thriving African Amercian cultural scene. I'm talking about a restaurant wanting to locate near wealthy African American neighborhoods. Look at outer Prince George's County. There is a ton of wealth. And nothing to serve that wealth. I would wager if there was a city that was extremely wealthy and 100% African American, there would not be many chefs trying to move into that market. Maybe chains, but that's about it. It's just the way it is and I think it plays a major role in the food history in Washington D.C.
I'm talking about 1960-2000 when D.C. was dubbed Chocolate City and had a thriving African Amercian cultural scene. I'm talking about a restaurant wanting to locate near wealthy African American neighborhoods. Look at outer Prince George's County. There is a ton of wealth. And nothing to serve that wealth. I would wager if there was a city that was extremely wealthy and 100% African American, there would not be many chefs trying to move into that market. Maybe chains, but that's about it. It's just the way it is and I think it plays a major role in the food history in Washington D.C.
It's similar to property values. Even if the neighborhoods is vastly black and upper class, the property values won't be as high as their white counterparts within the same socio-economic class and studies have proved this.
But you can't blame that for DC's once awful food scene because NOLA is majority black, yet it has a thriving food scene that is arguably number 1.
Not sure I totally follow to be honest; if anything I think the nature of DC core historically had more to do with lacking diversity in offerings which is changing - more folks living and working and seeking more options
Philadelphia has a large black population as well and yet in the core has had a diverse and thriving restaurant scene for years.
Maybe in non core neighborhoods there is more ethnic diversity in other places. Could be say a place like like South Philly traditionally Italian has had an influx of asian and mexican immigrants and now has more diverse offerings. Not sure why the same dynamic could not take place in DC (which has to a certain extent)
On Starr; his places are much about scene as they are about food and they draw from a wide array of offerings. Beer Gardens to French - He is about making money and entertaining people via the food experience really
The lacking in offerings had to do with the lack of people wanting to open businesses in the core because it was black. There was a mass business exodus from D.C. in the 1960's and it took 50 years to return. Why?
It's not about population of one race, it's about percentages. Philly has never been a one race town and never will be. D.C. was named Chocolate City for a reason. Business people took note. Many people from other races feel very uncomfortable sitting in a restaurant with all black people. It's bad for business I guess.
Last edited by MDAllstar; 04-09-2014 at 09:43 AM..
It's similar to property values. Even if the neighborhoods is vastly black and upper class, the property values won't be as high as their white counterparts within the same socio-economic class and studies have proved this.
But you can't blame that for DC's once awful food scene because NOLA is majority black, yet it has a thriving food scene that is arguably number 1.
The food in New Orleans is because of White french culture. Let's be honest here. Cajan cuisine is not African American. New Orleans is nothing like DC, Baltimore, Detriot, or Memphis. It's French.
Also, the property values point is right on. That's what I'm talking about.
It looked like the increase in wealthy white and black households was the same % wise. The only difference is that there are just more well-off white households.
And in this case, the absolute number makes all the difference.
And in this case, the absolute number makes all the difference.
So, you think these chefs across the nation would bring their restaurants to D.C. if it had the same amount of wealthy people, but in all African American neighborhoods? Come on now. You know they wouldn't They wouldn't want to target that market.
I'm talking about 1960-2000 when D.C. was dubbed Chocolate City and had a thriving African Amercian cultural scene. I'm talking about a restaurant wanting to locate near wealthy African American neighborhoods. Look at outer Prince George's County. There is a ton of wealth. And nothing to serve that wealth. I would wager if there was a city that was extremely wealthy and 100% African American, there would not be many chefs trying to move into that market. Maybe chains, but that's about it. It's just the way it is and I think it plays a major role in the food history in Washington D.C.
Prince George's County is "wealthy" in a relative sense. It's "wealthy" compared to Detroit, Camden, Philadelphia and other places with large Black populations. To be fair, it's also wealthier in parts compared to some majority-white parts of suburban Philadelphia. But it's not the type of wealth that's going to attract a ton of high end businesses.
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