The Sioux Chef to Open Riverfront Restaurant in Downtown Minneapolis, Partnering with the Park Board

The Sioux Chef will open a riverfront restaurant and food service venue offering precolonial indigenous foods at the planned public pavilion at Water Works, part of Mill Ruins Park in downtown Minneapolis. The new restaurant is a partnership with the Minneapolis Park and Recreation Board and the Minneapolis Parks Foundation.

According to a Sept. 18 Park Board announcement:

The Sioux Chef is a diverse, Indigenous-led team committed to revitalizing Native American cuisine and reclaiming an important culinary tradition that has been long buried and often inaccessible. Water Works, a park development project overlooking St. Anthony Falls and the Stone Arch Bridge, will bring visitor services and recreational and cultural amenities to one of the Minnesota’s most highly visited areas.

The Water Works design includes a park pavilion embedded into the historic remnants of the Bassett and Columbia mills, and expands outdoor gathering spaces with a rooftop patio, outdoor seating plaza, tree-sheltered city steps, playspace for children and families, and an open lawn overlooking the river.

The pavilion will include the new restaurant as well as a public lounge, restrooms and support spaces; a flexible room for small group activities and a Park Board staff desk; and elevator to the rooftop. The restaurant will be the first year-round, full service food venue within the Minneapolis Park System, which is known for seasonal destinations such as Sea Salt. In addition to its full-service venue, The Sioux Chef will also provide casual, counter-service food options.

“Our work within the evolution of the Indigenous food systems offers many opportunities for supportive nutritional and spiritual experiences,” says Dana Thompson, co-owner of The Sioux Chef. “With the removal of colonial ingredients, our plan is to drive economic wealth back into indigenous communities by sourcing food from these growers first. We look forward to sharing and enjoying these diverse and healthy foods with all communities.”

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