Sep 13, 2022
In Sean Sherman’s modern Indigenous kitchen, every dish is made without wheat flour, dairy, cane sugar, black pepper, or any other ingredien
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In Sean Sherman’s modern Indigenous kitchen, every dish is made without wheat flour, dairy, cane sugar, black pepper, or any other ingredien
There’s a relatively new restaurant in Minneapolis, near Mill City and right by the shore of the Mississippi River, and it’s a restaurant dedicated to indigenous ingredients and foods traditionally eaten by various First Nations people. The menu changes every day, and the restaurant always uses locally-sourced ingredients—and from Native businesses and vendors (as much as possible, I’m not sure if they get ingredients only from those places).
The creator of the restaurant is an indigenous person themself. I don’t know all that much about them… I am only sharing the info that’s been shared with me. This comes mostly from the waiters (who are trained/taught about the things they serve & the restaurant’s mission statement) and local news sources.
The food was really good! If I wasn’t such a damned picky eater (and god how I wish I liked more things), I would’ve eaten pretty much everything, without hesitation. The dishes with ingredients I did like were amazing!
My mother and I went together for lunch, and we ordered bison tartare, a Red Lake trout dish, and the sweet potatoes. I liked all three of them, but I only tried a little of the fish (because it was mixed with beans, and texture is a big issue for me). It was some of the best fish I’ve ever tasted. Seriously.
The menu also has a combination of English and one of the languages from an indigenous tribe in the USA written on it. One side of our menu was Anishinaabe, and the other side was… Ojibwe or Dakota (because my memory is suddenly blanking and I’m pissed off about it, the experience was really cool and I want to remember, dammit).
Anyway, if you’re ever in Minneapolis, or the Twin Cities in general, I very strongly recommend seeing if you can get a table at Owamni. It deserves the hype it’s been getting, in my opinion.
Chef Sean Sherman is about to open a restaurant in Minneapolis that'll ask diners to discuss the decimation of Native American foodways as t
Very good news for our local food scene. Owamni remains a tough reservation to get and the space at the Guthrie is much bigger.
Unlovely photos of a couple of dinner items at Owamni. Caramelized sweet corn with onion and green tomato; sweet potato with maple chili crisp; and paw paw custard with squash caramel and fermented berry dust.
All the food was great. Perhaps the best item was the venison spoon bread. Although the shaved bison with roasted berries, pickled carrots, squash aioli, and cured duck yolk was amazing.
We have a cousin of Susan's visiting the Twin Cities for work and decided to go out for dinner. In an absolute stroke of luck, I went to put our name on the waitlist at various restaurants that were full and when I clicked "notify" for Owamni it said they had a table at 6:45!
"Decolonized" food seems like a good fit for a modern world swirling in its own darkness.
NewYorker declared it the best new restaurant in the US in 2022 and we've only been able to get in to eat there once.
Really looking forward to it.
That James Beard award was well earned. #owamni (at Owamni - By The Sioux Chef) https://www.instagram.com/p/CkuSFTrsRNs/?igshid=NGJjMDIxMWI=
One of the hardest reservations to get here is at Owamni by the Sioux Chef. I snagged one a few weeks ago for last night. Their take on decolonized food is very satisfying.
I’m sad I didn’t take any photos of the food but, trust me, it was beautiful and wonderful. Highlights for me were the trout and bean spread and the Elk choginyapi.
And this wine from Valle de Guadalupe in Mexico was outstanding. A bit more full, round fruit than you find in a traditional Italian Nebbiolo but it was not distracting. Loved this wine. And Susan loved her glass of sparkling wine from the same region.