The landmark structure will feature a commissary kitchen and office space for the chef's NATIFS nonprofit, along with a counter-service dining establishment.
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When Owamni opened in 2021, chef Sean Sherman and his nonprofit NATIFS (North American Traditional Indigenous Food Systems) were “shooting high for what’s possible for what we do with modern Indigenous foods,” he said. They didn’t just hit the high mark, they shot for the stars and won a James Beard Award for Best New Restaurant in America.
When the moment arrived to launch a fresh concept, the renowned chef chose to return to simpler roots, utilizing smoke and flame to highlight authentic barbecue methods and ingredients at the upcoming ŠHOTÁ Indigenous BBQ.
“We aimed to create something unique and enjoyable,” Sherman expressed.
NATIFS has taken ownership of the iconic Seward Co-Op Creamery structure located at 2601 E. Franklin Av. in Minneapolis, and plans to launch NATIFS Wóyute Thipi, translating to “food building.” This versatile facility will serve as the headquarters for NATIFS, feature a commissary kitchen dedicated to providing Indigenous foods to schools and hospitals across Minnesota, include a co-working area, and host an 80-seat counter-service restaurant.
Sherman explained, “We’ll be incorporating various familiar dishes: traditional Native baked beans, earthy wild rice, sweet potatoes, and a variety of smoked game meats, birds, and fish. This approach aligns perfectly with our mission to showcase different culinary concepts while staying true to our style. We aim to promote healthy eating, support Indigenous producers, and create more job opportunities in the process.”
While the offerings are more streamlined and at a lower price point than Owamni’s tasting menus, dining at ŠHOTÁ will provide a fuller experience than NATIFS’ other outlet, the counter-service and grab-and-go Indigenous Food Lab at Midtown Global Market, which is staying at its present location.
ŠHOTÁ will feature a curated selection of beers and wines that highlight BIPOC producers, with an emphasis on family-style dining for many of its dishes. This new addition aims to provide the Seward neighborhood with a fresh brunch destination. “Our goal is to create a welcoming environment where individuals can enjoy a meal alone or gather with friends and family,” Sherman shared.
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ŠHOTÁ is the Dakota term for smoke or clouds, similar to the -sota in Minnesota. "It was a perfect match for the barbecue theme," Sherman remarked.
Initially, NATIFS considered leasing the creamery building, but the discussions evolved into a potential sale.
"I envisioned this as a fantastic centerpiece for the Franklin corridor, aimed at establishing a food-centric establishment that would complement our ongoing efforts. It offers a second-generation kitchen, allowing us to introduce a new restaurant concept and serve as the core of our operations. This location has all the resources we require, and we can significantly contribute to the local neighborhood, particularly benefiting the nearby Native community."
Situated under a mile away from the Minneapolis American Indian Center on E. Franklin Avenue, NATIFS Wóyute Thipi maintains its operations in an area rich with businesses and institutions dedicated to supporting and honoring the Native American community.
“We are thrilled to have Sean Sherman and NATIFS Woyute Thipi join us on East Franklin Avenue,” remarked Robert Lilligren (White Earth Ojibwe) from the Native American Community Development Institute. “Sean’s innovative, community-focused approach to Indigenous and healthy food will significantly enrich the vibrant Native presence along the American Indian Cultural Corridor.”
Established in 1921, the Franklin Cooperative Creamery Association and its creamery building once provided 80% of the milk supply for the Twin Cities during its peak. Over the years, the building has also served as a medical supply company and a Harley Davidson dealership. In 2022, the Seward Co-op acquired the property.
Ray Williams, the general manager of Seward Co-op, expressed gratitude for the opportunity to be part of the historical significance of the building located at 2601 East Franklin. "It’s not just an honor; it’s a privilege to see NATIFS take residence here," he stated. "Their mission closely aligns with that of Seward Co-op, and they will enhance food accessibility for our community and its neighbors. We extend a heartfelt welcome to NATIFS Wóyute Thipi as they join our neighborhood."
In addition to this local expansion, NATIFS is working with farther-flung communities to open similar institutions that promote Indigenous food systems. They’re currently working with Montana State University to open a restaurant concept in that state, and are aiming to build future “support centers” in cities like Anchorage, Seattle, Portland, Albuquerque and more.
"Sherman explained, 'We view restaurants as advantageous for the nonprofit sector because they generate employment, facilitate the distribution of food products, and provide individuals with experiences that highlight and draw attention to our mission.'"
Look for ŠHOTÁ Indigenous BBQ to open in mid-2025; fore information at natifs.org.
