From Food Cart to Destination: How a Georgetown Entrepreneur Built a Culinary Empire Reshaping DC's Visitor Economy

Washington DC's tourism sector, which generated $8.7 billion in direct spending last year according to Destination DC, continues to diversify beyond the traditional White House and Smithsonian circuit. Leading this transformation is Amara Okonkwo, whose journey from operating a popular food cart on H Street NE to opening three full-service restaurants across the city offers a case study in entrepreneurial resilience and strategic expansion.

Okonkwo launched her first venture, a casual West African cuisine stand, in 2019 on H Street—the neighborhood's emerging dining corridor. What started as a weekend operation serving jollof rice and grilled plantains from a converted trailer quickly attracted lines of locals and curious tourists seeking authentic, affordable fare away from the typical downtown hotel restaurants.

"The H Street corridor was becoming this beacon for food tourism," said local business development officer Thomas Reeves of the DC Department of Small and Local Business Development. "Entrepreneurs like Okonkwo recognized the opportunity before many hospitality investors did."

By 2023, Okonkwo had transitioned to a brick-and-mortar location three blocks south on H Street, expanding her menu and seating capacity to 75. The restaurant now accommodates tour groups and draws visitors specifically seeking neighborhood-level dining experiences rather than chains. Within two years, she opened a second location in Dupont Circle, followed by a third venture—a rooftop bar and lounge overlooking Logan Circle—in early 2025.

Her establishments collectively employ 47 people and generate an estimated $4.2 million in annual revenue, with approximately 40 percent of customers coming from outside the DC area, according to internal business records reviewed for this article. The rooftop venue alone hosts 200-plus visitors on summer weekends, many arriving via tour company partnerships.

The success reflects a broader shift in DC tourism. Visitor spending increasingly flows to independent restaurants and neighborhood experiences rather than traditional attractions. Destination DC reports that dining now accounts for 28 percent of tourist spending, up from 19 percent a decade ago.

Okonkwo's expansion strategy emphasizes neighborhood integration and local hiring. She sources ingredients from Makola Market in Northeast DC and partners with Howard University hospitality students for internships. Her newest venture includes a cooking class series targeting tourists interested in West African culinary traditions.

As DC competes with peer cities for leisure and business visitors, entrepreneurs like Okonkwo represent the authentic, locally-rooted experiences travelers increasingly seek. Her trajectory demonstrates how small business growth directly strengthens the visitor economy while deepening neighborhood character.

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