How many restaurants does Justin Warner have? Right now, two - and both of them are in the last place most people would expect.
Warner traded Brooklyn's noise for Rapid City, South Dakota, and somehow made it work spectacularly.
From Brooklyn to the Black Hills: The Restaurant Switch Nobody Saw Coming
Warner and his wife Brooke moved to South Dakota during the pandemic, and in 2021 the couple launched Bokujō Ramen, featuring local proteins like beef and bison — then shortly after opened BB's Natural, a wine bar right next door.
It's a two-spot empire that punches way above its weight. What started as a pandemic pivot turned into a genuine culinary destination in a city of just over 80,000 people.
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Bokujō Ramen: Where Japanese Technique Meets South Dakota Ranching
The name "Bokujo" translates to "pasture" or "ranch" in Japanese, and Warner leans into that fully - working closely with local producers to build a menu rooted in the land around him.
Their flagship Beef Bone (gyokotsu) ramen broth is cooked for a full 24 hours, resulting in a creamy, milky white broth topped with chislic - South Dakota's beloved state snack.
The response was instant: on day one, there was a line out the door.
BB's Natural: The Wine Bar That Completes the Picture
Right next door to Bokujō Ramen, BB's Natural operates as a wine bar with biodynamic options and a cozy, vintage atmosphere.
It rounds out Warner's Rapid City footprint into something closer to a culinary block than a single restaurant.
Warner has described eating fresh uni shipped in seawater at the wine bar (in the middle of South Dakota) as a genuinely mind-altering experience, which tells you everything about the ambition behind both spots.
The Restaurant That Started It All: Do or Dine in Brooklyn
Before Rapid City, Warner was the co-owner of the Michelin-rated Do or Dine restaurant in Brooklyn, New York - a place that put him firmly on the culinary map.
Do or Dine operated for four years before closing in September 2015.
That Michelin recognition for a self-taught Chef is the kind of thing that doesn't happen by accident — it laid the foundation for everything that came after.
Check out the latest Michelin stars statistics for 2026 to see how the world’s top restaurants are being recognized now.
Why Rapid City? The Surprisingly Smart Business Move
Warner has pointed out that doing business in Rapid City is remarkably straightforward: building permits are easy to get, regulations are lean, and the local supplier ecosystem is surprisingly progressive.
He also noted that the nearby Ellsworth Air Force Base brought a built-in customer base of service members who'd been stationed in Japan or Guam and genuinely knew their ramen.
It's the kind of market insight that only reveals itself once you're actually on the ground.
Self-Taught, TV-Tested, and Still Hands-On
Warner has zero formal culinary training - he's entirely self-taught, inspired by his father, and went on to win Season 8 of Food Network Star before becoming a regular fixture on shows like Guy's Grocery Games and Tournament of Champions.
He's been in the restaurant industry since he was 15, working across both front-of-house and back-of-house roles.
That ground-level experience is visible in how both his restaurants are run - approachable, community-focused, and priced for real people rather than food tourists.
What's Next for Justin Warner?
Warner has said that this is his time to refine what he has rather than expand aggressively - though he's made clear that if the right opportunity came along, he and Brooke would absolutely talk it through.
For now, two tight, well-run concepts in a city that genuinely loves them seems to be exactly the point. Sometimes the smartest restaurant empire is the one that knows when to stay small.
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