New: Weekend Brunch

WÉTU • SPRING MENU
Spring is here! NEW menu. Plant-WATHÓTHO • Game-THADÓ • To Share-WAKSÍKA THANKA • Sweet-SKÚYA • Sauces-IYÚDTHUN

NEW BOOK! by Sean Sherman

Turtle Island: Foods and Traditions of the Indigenous Peoples of North America

Uncover the stories behind the foods that have linked the natural environments, traditions, and histories of Indigenous peoples across North America for millennia through more than 150 ancestral and modern recipes from three-time James Beard Award-winning Oglala Lakota chef Sean Sherman.

All preorder copies from Birchbark Books will be signed by Sean Sherman.

New: Weekend Brunch

WÉTU • SPRING MENU
Spring is here! NEW menu. Plant-WATHÓTHO • Game-THADÓ • To Share-WAKSÍKA THANKA • Sweet-SKÚYA • Sauces-IYÚDTHUN

NEW BOOK! by Sean Sherman (signed copy)

WÓYUTE IKČÉKA

Wóyute kiŋ de Khéya Wíta etáŋhaŋ k’a Mnisóta Makhóče etáŋhaŋ, déčhiya mní kiŋ sóta.

Spring 2025 menu

Brunch

Lunch + Dinner

Drinks

Wine + Beer

Cocktails

OWAMNI restaurant

Owámni kiŋ Dakóta Wóhe Wičhášta de káǧe. Ikčéya wóhe wičhášta Sean Sherman k’a ikčéya wóhe wíŋyaŋ Dana Thompson waŋná ečháda owóte thípi kiŋ yuíŋyaŋkapi.

Walk-in seating available on our patio on a first come, first served basis (weather permitting)

OWAMNI by The Sioux Chef Sean Sherman

MAKHÓČHE WAKHÁŊ

Owámniyomni ektá, déčhiya makhóče kiŋ wakháŋ. Déčhiya Dakhóta oyáte kiŋ k’a Ȟaȟáthuŋwaŋ oyáte kiŋ wówaȟbada k’a wičhózani ahóphapi.

 

OUR PHILOSOPHY

AT OWAMNI WE LOOK AT THE WORLD THROUGH A DECOLONIZED LENS
- WHICH TO US, IS SIMPLE.

The Indigenous perspective on the history of America is to acknowledge the centuries of intense violence, forced assimilation, segregation and cultural erasure that has happened to our cultures and communities.

We reject the values that have been upheld by settler colonialism, such as the wanton destruction of environment, including mining, logging, and monoculture agriculture, all of which contribute to the enrichment of a select few while our beautiful Indigenous landscapes and the people who have traditionally lived on them and are continually abused.

The goal of this restaurant is to showcase modern Indigenous foods. This means that we prioritize purchasing from Indigenous producers first, and build our seasonal menus to reflect region, culture, and Indigenous food identities. Our menu reflects the work of our non-profit North American Traditional Indigenous Food Systems (NÃTIFS).

We have cut out colonial ingredients such as beef, pork, chicken, dairy, wheat flower and cane sugar, instead highlighting true agricultural products of North America, such as corns, beans, squash, wild game, birds, fish and Native plants.
This approach offers a different story of American cooking than the Eurocentric one that is traditionally touted - instead celebrating the amazing Indigenous diversity of Turtle Island.

We hope you enjoy and Thank You for supporting our missing and vision!

NATIFS.ORG

Owamni is owned and operated by our non-profit 501c3, North American Traditional Indigenous Food Systems, NATIFS.org. Please visit our website for more information on our work, and find out how you can help us create accessible Indigenous food and education for all.

Pilamayeyelo, Sean Sherman
Founder: NATIFS / Owamni / The Sioux Chef

The Sioux Chef’s Indigenous Kitchen

The Sioux Chef’s

Indigenous Kitchen

Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.

James Beard Award-winning cookbook—The Sioux Chef’s Indigenous Kitchen