Located in the historic Towles Court district in downtown Sarasota, Indigenous has garnered a reputation for excellent, sustainable source-to-table cuisine since its 2011 debut. The renown results from James Beard Award-semi-finalist Head Chef Phelps, who helms the kitchen, rotating eccentric, seasonal dishes when the ingredients are at their peak.
In addition to sourcing the highest quality, Indigenous works closely with local fishermen, farmers, and artisans, ensuring sustainably sourced food. Note: since the kitchen progressively changes its menu throughout the year, dishes appear and disappear quickly, so while you may miss a former favorite, the change lends an exciting mystery to each visit.
Current menu standouts include Ocean Crudo (Hiramasa, purple daikon, yuzu ginger aioli, cucumber, peanut furikake, Sichuan oil, sweet soy, sesame), the Cheshire Pork Chop (dijon hollandiase, caramelized brown sugar, broccoli, potato & bacon hash), and Lentil Mushroom Bolognese (pappardelle, tomato, fennel, cream, parmesan, black garlic breadcrumbs).
Chef commits to responsible food
Chef Phelps was classically trained in France and Germany. He was a semi-finalist for the prestigious James Beard Award in 2014 and 2015. But perhaps his most prized attainments are being on the Seafood Watch Blue Ribbon Task Force and founding Chefs Board for the EDF Coalition For Sustainable Aquaculture, earning him praise from numerous conservation organizations.
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