Who we are

Black & Wright is a private dining company in Chicago built on Southern cooking — where it came from, and where it's going.

The work takes two forms. Once a month, Chef Wright cooks a Sunday Supper for eight in Portage Park, where seats are sold one at a time and strangers end up at the same table. The rest of the calendar is yours: private dinners cooked wherever you're celebrating — your kitchen, a rented loft, a backyard in September. Birthdays, anniversaries, a company dinner that shouldn't feel like a company dinner.

Either way it's a tasting menu built for the night, not a catering package. Courses are set by what's good that week and what the room can do, and they're plated and served in front of you.

The cooking is Southern without being nostalgic about it — Lowcountry, Creole, Appalachian, and the Black Southern table those came from, cooked with whatever technique serves the dish best.

For private dinners the menu gets built with you and priced to the evening you have in mind. We cook in your space and work with what's there; a full kitchen isn't required. Allergies and restrictions mean a course gets rebuilt, not an ingredient quietly removed. Zero-proof pairings are poured with the same attention as the wine.

One chef, one table, cooked in front of you.