What makes owamni’s bar menu unique?
The bar menu also reflects Native American ingredients and traditions.There was the delicious Lake Monster Last Fathom Wild Rice Lager, one of the many creative uses of wild rice, or manoomin—a sacred plant —at Owamni. A wild rice cocktail, the Mitigomizh, is the creation of Anishinaabe bar manager Kareen Teague.
What to eat at owamni?
A mustard green sauce added the perfect amount of fresh acidity to the dish. Their pulled duck and earthy smoked trout tacos are stars of the menu, as is the cornbread and game sausage. For dessert, Owamni pulls off a special feat: absolutely no added refined sugar or wheat flour.
What's new at owamni?
Soon, they will be selling bulk Indigenous foods, like teas, hominy, and tepary beans. For visitors who are able to get a table (reservations fill up shockingly fast), a meal at Owamni can serve as the start of a journey through Minneapolis, a city rich with Indigenous—mostly Anishinaabe and Lakota—culture.
How do I get to owamni?
From the parking garage, head east along 2nd St SE, then south on 6th Ave SE to access the Stone Arch Bridge. Cross the bridge, then head west through Mill Ruins Park to Owamni. Sign up for our newsletter below to get the latest updates and explore other ways to support Owamni.
When did Owamni by the Sioux Chef open?
Owamni by the Sioux Chef opened on July 19 and prides itself on providing true North American cuisine.
Who is the Sioux Chef?
Sean Sherman, the Sioux Chef, plates dessert at an exhibition in Fargo, North Dakota. Sherman wants to offer insects on the menu of a new restaurant he is planning to open in Minneapolis. (Photo courtesy of the Sioux Chef)
Where is the drum at Owamni?
A drum sits beside sage at Owamni.
Is Owanmi a non profit?
Owanmi is just one of Sherman and Thompson’s many projects under the umbrella of their non-profit NATIFS (North American Traditional Food Systems). There’s the food education endeavor The Sioux Chef, and their wildly popular cookbook on revitalizing Native American cuisine. Sherman, Oglala Lakota and born in Pine Ridge, South Dakota, describes the restaurant as “a platform to tell so many stories,” and each dish does exactly that.
Is Owamni a sacred place?
Owamni is one of the most exciting new restaurants in the country, and to say it is a sacred place is no exaggeration. That’s how life and work partners Sean Sherman and Dana Thompson, the James Beard award-winning co-CEOs and co-owners, meant it to be. Burning sage before each shift is one way the staff sets the tone. “We use it for ceremony,” Thompson says, “to create a sacred space and set intentions.”
Does Owamni serve dairy?
As a decolonized Indigenous restaurant, Owamni doesn’t serve dairy, wheat flour, cane sugar, beef, chicken, or pork—nothing that wasn’t originally from the land, nothing brought over by European colonizers who devastated the Indigenous communities that used to gather on the islands in the Mississippi River, which maintains a constant and beautiful presence here as you eat.
Does Owamni have refined sugar?
For dessert, Owamni pulls off a special feat: absolutely no added refined sugar or wheat flour. I devoured a wild rice tart—Sherman has a process where he glutenizes the rice perfectly, making it soft and doughy enough for a tart while still remaining crisp—with candied parsnips and pureed squash, topped with berries and edible flowers.