Long Beach Black Restaurant Week

By Terelle Jerricks, Managing Editor with Baraka Noel, Contributor

    Qiana Williams-Mafnas was reluctant to take on the task of organizing Long Beach’s 3rd annual Black Restaurant Week. But, she knew how much the promotional event helped her own business when she took part in Axiom Kitchen’s first year running.

“We participated last year as a restaurant” and “while we were on the news” the impact was instantaneous, Qiana explained. “Our business phone was blowing up. It was ringing off the hook. And then the next week; we had all these people coming to us, saying they saw us on Channel 11. And they support us. We still have regular customers coming to us from that. So, I saw how much they helped our business … this is an important thing.”

The statuesque marketing guru sat at an uneven metal table, upon a chair of weather-worn rusted ore in Long Beach on Jan. 28; buoyed by the most recent success of her efforts, as Black Restaurant Week began to wind down. The week’s closing event was gracious, passionate, and personable amidst the bustle of multicultural revelry.

Several local chefs joined Axiom Kitchen in serving their food at Long Beach Rescue in anticipation of the weeklong celebration; including Chef Ronnie Woods from the Northtown Bistro pop-up, Nika Shoemaker-Machado of Georgia’s Restaurant and Chef Quianna Bradley with Pinch of Salt Catering.

Qiana and Ian opened Axiom Kitchen in May of 2022.

Recalling how their partnership in love and business began, Qiana recounted the day Ian had her taste some of his smoked brisket and became her pitmaster.  

“So, he smokes this brisket for me and I eat it and I’m like —what are you doing? Why aren’t you selling this … people will love this,” Qiana recounted. 

For his part, Ian gave her six months.

“If people don’t like it — if nobody comes and gets it in six months: that’s it. We’re not doing it anymore,” he told Qiana. 

Within six months, they were featured in Eater LA. 

Ian preps and smokes all the meats. Qiana prepares all the sauces, sides, and marketing for their restaurant. 

“My husband is so serious about his food. I’m telling you this guy … is so serious about his meat,” Qiana gushes.  

Axiom Kitchen is a true family business. Their children are actively involved. One assists Ian in cutting the meats. A daughter who takes the orders, and another who packages everything.
As Axiom’s pitmaster, one of Ian’s goals is to change the narrative of West Coast barbecue.

“If you go anywhere else and you tell them that we have good barbecue on the West Coast — they’ll laugh at you,” Ian explained. “And it’s offensive to me.” 

Ian explained that his style of barbecue is defined by its dry rub modality. The sauce is for the side. 

“That’s just how we get down,” Ian said. “It’s about quality ingredients and sticking to the process. That’s where we get our name — Axiom. Axioms are things that are taken as evident, or true. And all of our processes are axioms.”

Axiom’s dry rubs are proprietary trade secrets. But Ian would argue that even if someone stole those secrets, they wouldn’t be able to do as he can.

“The thing that separates Axiom Kitchen from everything else: it’s an exclusive experience due to our in-house dry rub, paired with our in-house herb oil.” And the quality meat. “We use mainly Brandt beef (a company “known for their jerky).” 

Axiom’s head chef beamed at Qiana. 

“Dino ribs and brisket is what we’re known for.” Ian reached for his wife. “Here comes Qiana with her wonderful sauces and herbal.” 

The signature flavor is a blend of “both my cultures of Chamorro and Greek.” It’s clear that love goes into their food.

“It’s always been about how I can improve a meal to take it to that next level. How I can take something that’s already great, and make it even better,” Ian said. 

Axiom Kitchen

4137 Norse Way, Long Beach

Details: 562-966-9292,  https://axiomkitchenbbq.com/