Five BIPOC-owned restaurants that have defined the Chapel Hill dining scene

This article was written for our sponsor, Chapel Hill CVB

In an area increasingly known for its award-winning, boundary-pushing restaurant scene, Chapel Hill holds its own with its variety of intimate, welcoming eateries. Dubbed one of "America’s foodiest small towns" by Bon Appétit, Chapel Hill takes pride in the diversity of dining options available – many of its most beloved spots are BIPOC-owned and/or feature cuisines from around the world. Here are five such restaurants that helped define Chapel Hill as one of the Triangle’s hottest spots to eat out.

Mama Dip’s Kitchen

The granddaughter of an enslaved person, Mildred Council had been working in the food industry for decades when Chapel Hill’s first Black real estate agent approached her in 1976 about taking over a failing restaurant.

"With only $40 for food and $24 for change, she sent her children to the grocery store to purchase enough supplies to serve lunch and dinner," according to the Mama Dip’s website. "She made $135 that first day, then used those funds to purchase food for the next day’s groceries."

The restaurant was a family affair from the beginning.

"She was the cook, and I was the waitress," said Anita "Spring" Council, Mildred Council’s daughter and the current product and marketing manager for Mama Dip’s. "Other family members came in later years. When they started writing about her in the newspaper, that’s when it took off. People loved traditional family cooking."

In the 1980s, the 18-seat diner attracted Michael Jordan, James Worthy, and other big names who spread the word about the Southern cooking. Council’s brand grew, and she capitalized on many opportunities.

"In 1999, she published her first cookbook, the same year she opened in a new location," said Spring Council. "It was a building she paid to have built, and we own and operate out of it to this day."

Later, Mildred Council published a second cookbook and developed a line of Mama Dip’s products. She died in 2018, at age 89, but her legacy continues through her children who own the restaurant.

"People come here when they graduate or there’s a football game," said Spring Council. "We’re one of those places people love to come back and visit."

Breadmen’s

Roy Piscitello opened Breadman’s restaurant in 1974, after graduating from UNC Chapel Hill. When he retired, he passed ownership to long-time employees and father-son duo Luz and Omar Castro, who began running the restaurant.

"I’ve worked with [Breadmen’s] since 2008," said Omar Castro. "They came to me and said they were going to retire in 2019, and we knew we had to do it."

His father, Luz Castro, had worked there since 1996. Those years of work had allowed him to bring his family from Mexico to the United States in 2008.

"My dad had a friend in Chapel Hill that he’d been living with, and that’s where he brought us," said Omar Castro. "But we liked it so much, we never left."

The new ownership came with a slight name change — from Breadman’s to Breadmen’s — and a new venue, but the loyal clientele and quality of its American homestyle dishes haven’t wavered.

"We signed the lease in February 2020, right before everything shut down because of COVID, but we had a great clientele base," said Omar Castro. "They supported us while we offered takeout and when we were able to reopen. We are still open seven days a week."

Kipos Greek Taverna

Kipos serves authentic Greek food that honors old and modern recipes, according to the restaurant’s website. It is part of the American dream that restaurateur Giorgios Bakatsias and his siblings achieved because of their parents’ hard work during their childhood in Greece.

"We became one with the garden, with the olives, with the grapes," Bakatsias writes on the Kipos website. "We became one with the fields and the mountains that were covered with wild oregano. We gathered animals, both wild and tamed. Nature nourished us with her abundance, with her goodness. This is what we want to share with you at Kipos: cooking from the memory of my heart."

Red Lotus

Red Lotus owner Kevin Zhu worked in kitchens in Shanghai, China’s biggest city, before moving to the United States and opening a restaurant.

"Our family owned and operated business has been serving delicious Chinese food to Chapel Hill and surrounding areas since 2006," according to the Red Lotus website. "Our goal is to provide our customers with flavorful food with fresh ingredients served by friendly staff."

Al's Burger Shack

Since Al Bowers opened Al’s Burger Shack in 2013, it has provided local, fresh, sustainable food and drinks with a dose of Southern hospitality.

Born in Virginia but raised in North Carolina, Bowers grew up surrounded by Black women who cooked, according to the Chapel Hill Economic Development website. Eating out was a special treat that became a passion.

"We're proud to be a part of this community," according to Al’s Burger Shack. "And we feel the love right back."

For more stories on how Black, Indigenous, and People of Color (BIPOC) are driving Chapel Hill’s economy and entertainment, visit https://chapelhilldiversity.com/.

This article was written for our sponsor, Chapel Hill CVB