The James Beard Award-winning restaurant Owamni will move to a new, larger location on the main floor of the Guthrie Theater in Minneapolis in the spring of 2026. The move will allow the acclaimed Indigenous restaurant to double its capacity and expand its menu while remaining on the city's Mississippi riverfront.
Key Takeaways
- Owamni will relocate from the Water Works Pavilion to the Guthrie Theater in spring 2026.
- The new venue is double the size of the current location, enabling significant expansion.
- Chef Sean Sherman plans to add more entrees, a seafood program, and a full oyster bar.
- The restaurant will maintain its focus on decolonized, traditional Indigenous foods.
A Strategic Move for Growth
Owamni, founded by Chef Sean Sherman of the Oglala Lakota, has announced its planned relocation for spring 2026. The restaurant, which opened in July 2021, will move from its current home in the Water Works Pavilion to a space within the renowned Guthrie Theater, just two blocks away.
The decision was driven by an unexpected opportunity for expansion. "It was just an opportunity that kind of just kind of popped up," Chef Sherman stated. He described the choice as difficult due to the significance of the original location but emphasized the benefits of the new space.
The move coincides with the end of Owamni's lease at the Water Works Pavilion, which is owned by the Minneapolis Park and Recreation Board.
Doubling Capacity and Enhancing Offerings
The new location at the Guthrie Theater will provide a substantial increase in operational space. "The space at the Guthrie doubles the size of our current location," Sherman confirmed. This expansion will allow the restaurant to serve more guests and broaden its culinary offerings.
Plans for the larger venue include a more diverse menu. Sherman intends to introduce more entrées, with a greater focus on protein and seafood. "I will have a full oyster bar featuring some of the coastal tribes," he said, signaling a significant addition to the dining experience.
The new facility comes with a fully equipped kitchen and dining area, which Sherman's team plans to redesign to reflect the restaurant's Indigenous identity. "We’re just going to Indigenize it a little bit to make it cool inside and then get everything ready to roll," he added.
Maintaining a Connection to the River
A key aspect of Owamni's identity is its connection to the Mississippi River, particularly St. Anthony Falls. The name Owamni means "falling water" in the Dakota language. The new location, while two blocks from the riverbank, maintains this important link. "We’re so glad to remain close to St. Anthony Falls, on the shores of the Mississippi, which is a source of great significance to the Dakota people," Sherman said.
A Mission-Driven Partnership
The collaboration between Owamni and the Guthrie Theater is being presented as a partnership that aligns the missions of both nonprofit organizations. Joseph Haj, the artistic director at the Guthrie, expressed enthusiasm for the move.
"This mission-driven, nonprofit collaboration reflects the Guthrie’s deep commitment to our community and to enhancing the vibrancy of the Mississippi riverfront in downtown Minneapolis," Haj said.
Haj noted that the partnership will deepen the theater's connection to its location ahead of its building's 20th anniversary. "We look forward to welcoming visitors from near and far to experience a one-of-a-kind destination that honors the significance of this setting and brings people together in exciting new ways," he continued.
The Owamni Philosophy and Menu
Owamni is celebrated for its commitment to a decolonized menu that features foods native to North America. This culinary philosophy is central to the work of Chef Sherman and his nonprofit organization, North American Traditional Indigenous Food Systems (NATIFS).
The restaurant's approach involves the exclusion of ingredients introduced through colonization. According to its website, "We have cut out colonial ingredients such as beef, pork, chicken, dairy, wheat flour and cane sugar."
What's on the Menu?
Instead of common restaurant staples, Owamni's menu highlights true North American ingredients, including:
- Corns, beans, and squash
- Wild game
- Birds and fish
- A variety of Native plants and produce
This focus celebrates the agricultural diversity of Turtle Island, the name used by many Indigenous peoples for North America.
About Chef Sean Sherman and NATIFS
Chef Sean Sherman, often known as "The Sioux Chef," is more than a restaurateur. He is also an educator, author, and activist dedicated to revitalizing Indigenous food systems. His work extends beyond the kitchen through NATIFS, the nonprofit organization behind Owamni.
Sherman's efforts have earned him widespread recognition, including a prestigious James Beard Award. He is also preparing for the release of his new cookbook, "Turtle Island: Foods and Traditions of the Indigenous Peoples of North America," scheduled for November 2025.
The relocation of Owamni represents a significant step in Sherman's mission to promote Indigenous food sovereignty and cultural revitalization. The larger space will provide a more prominent platform to share the rich culinary traditions of North America's Indigenous peoples with a wider audience.