The first full-service indigenous restaurant in Minnesota, Owamni, has received top honors, winning the prestigious award for the best new restaurant in the nation at the James Beard Awards on Monday night.
The awards took place in Chicago, where the Minneapolis restaurant took home the award one year after opening its doors, marking the first time a Minnesota restaurant has won a national Beard Award in a competitive category.
The founder, CEO, and Chef at Owamni, Sean Sherman, joined guest host Tom Hauser on News Talk 830 WCCO to discuss the award.
Sherman, who co-owns the restaurant with Dana Thompson, shared that when they announced his restaurant had won, he couldn’t believe it.
“It was, you know, such an emotional rush,” Sherman said. “We didn’t expect to get it. There were so many other restaurants on there. We felt like there was going to be no way.”
Owanmi was present at the award show with a group from Minneapolis, and Sherman shared that it was great to have everyone on stage to celebrate the achievement.
Sherman was also up for the best chef award but lost to Dane Baldwin of the Diplomat in Milwaukee. Despite this, he still couldn’t help but feel euphoric about his national Beard Award.
“It was just a big adrenaline rush. It felt like we were floating,” Sherman said.
For those unfamiliar with Owamni, it is a full-indigenous restaurant. Sherman explained that they only serve modern indigenous food, and to do so, they work with indigenous food producers, wild game, and wild food.
The restaurant is located on South First Street near the Stone Arch Bridge, but those looking to try the food will have to wait as it is booked until August. Sherman added that they have been sold out every night since they opened last July.
Owamni does take walk-ins for its bar and patio, but Sherman noted that those spots tend to fill up quickly on any given night.
For the chef, it feels good to know that his restaurant and food are being received as well as they have been.
“It’s amazing, and we feel so lucky, not only that we have the restaurant where it’s at and get to tell the story we get to, but also how well-received it’s been across the board,” Sherman said. “We feel very lucky.”
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