Tanya Holland set out to open Brown Sugar Kitchen in 2008 to create a soulful diner on a nondescript stretch of Mandela Parkway in West Oakland that would serve a diverse community. "I had seen so many restaurants close here," says Tanya, "that perhaps if something came along that truly represented this neighborhood more people might come.
Brown Sugar Kitchen quickly earned national renown due to Michelin star recognition and chef Holland's appearance on Top Chef. As a result of its success, Holland formed her own hospitality group with plans for expansion to San Francisco Ferry Building and Oakland airport - but financial difficulties eventually forced it all to shut down and Brown Sugar Kitchen was forced to close permanently in 2020.
Last week, Holland debuted Brown Sugar Kitchen Counter as a quick service location that she hopes will become the Shake Shack of soul food. Though much larger than her original location in West Oakland, with 85 seats and an expansive wraparound bar and wraparound black bar reminiscent of its vibe; nonetheless, its warm color palette and panels echoes West Oakland.
Even with their move, their menu remains consistent: flaky biscuits, rich gumbo and cheesey grits can all still be found here, along with buttermilk fried chicken with waffles (and beignets if available) being the signature dish that made Holland so famous in Oakland; pluot jam from INNA is definitely something worth sampling too!
