By Megan Sayles
AFRO Staff Writer
msayles@afro.com
A couple years ago, award-winning chef Sammy Davis approached Dierdre Campbell, owner of Baltimore-based Buns and Roses Chimney Cakes, with a new concept for a restaurant in Charm City— one that would put an Asian twist on Southern staples and introduce diners to bold, unique flavors.
Campbell was interested, but she would only move forward if her best friend, Ashlee Mack, joined the team. Mack had spent nearly two decades in finance, and Campbell knew a strong financial foundation would be essential to turning the concept into a successful restaurant. Mack agreed, and in 2024, the pair—alongside Davis and partner Rodney Hueston—opened Yeiboh Kitchen in Baltimore’s Old Goucher neighborhood.
Since then, the owners have sought to counter long-standing stereotypes that Black-owned restaurants have often faced.
“We want people to come and get a great experience because we know that so many times in smaller Black-owned restaurants, there are labels that the customer service is going to be bad, the food is not going to be good and the retention rate for employees is bad,” said Campbell. “We wanted to change that entire narrative, and we’ve definitely been able to do that.”
Still, Campbell and Mack say they want Yeiboh Kitchen, also known as “Yebo” or “Yebo Kitchen,” to stand on its own as a great restaurant, first and foremost.
Its Southern-Asian fusion menu— originally created by Davis and now led by his nephew and sous chef Chris Davis, features dishes such as garlic and pepper shrimp, garlic crab ramen, an Asian-style ribeye and shredded short rib fried rice. Paired with these robust flavors is a craft cocktail menu with offerings like a lychee peachy martini, calypso mojito and a Japanese sidecar.
On the first Monday of each month, Yeiboh Kitchen hosts a customer appreciation night with happy hour specials and music. As the weather begins to warm up, Mack and Campbell said they plan to hold more patio events.
“Building our team has definitely been a benefit. We’re like family. A lot of our staff has been with us since the beginning,” said Mack. “I think customers coming in and getting consistency with the food, the service and the faces is what’s keeping our doors open.”
Currently, the restaurant is gearing up for its “Lovers and Friends” Valentine’s Day dinner. The five-course menu will feature items such as lobster and crab-filled wontons, a crab caesar salad, an Asian ribeye, crab imperial roasted chicken and strawberry banana pudding.
For Campbell and Mack, the rewards go beyond serving inventive dishes. Running Yeiboh Kitchen has allowed them to share their passion for food while staying connected to their community— and to each other.
“It feels so good to see Ashley every day, and we’re doing something that we actually love. We were foodies anyway, so if this restaurant didn’t open we would still be out at dinner, eating food and getting drinks,” said Campbell. “It’s good to be foodies together in our own space.”
