Indigenous

Summer calls for slowing down a bit.

Starting June 17, we're rolling out Summer Suppers at Indigenous.

A rotating three-course dinner for $49 (plus tax + gratuity), available Tuesday through Thursday all summer long.

Thoughtfully sourced ingredients, seasonal flavors, and a few reasons to gather around the table. The menu will change throughout the season based on what's inspiring the kitchen and what's freshest from our producers and partners. 🫶

Some of the best culinary education doesn’t happen in a classroom.

On our last evening in Vietnam, our group gathered for a traditional cooking experience at Toi Toi Vietnam Cooking Center, a kitchen-in-garden setting that felt about as far from a restaurant kitchen as you can get, in the best possible way.

We made banh mi and pho from scratch. Real technique, real ingredients, real joy. And somewhere between breaking down the broth and folding the bread, something shifted. You stop being a chef with opinions, and you become a student again, genuinely curious, genuinely present, genuinely grateful for the place you’re standing in.

Vietnam has a way of doing that. The landscape, the people, the food culture woven into every corner of daily life. There is something deeply grounding about learning a cuisine on its home soil, surrounded by the land it grew from.

That’s the gift of a place like this. 🇻🇳

🚤 Good work doesn't happen without good people.

Monterey Bay Aquarium didn't just invite chefs to Vietnam — they invited the right chefs. People who move real volume, make real decisions, and have the reach to actually change how seafood gets sourced in this country.

I could not be more proud or grateful to be in the boat with this crew:
🦐 Benjamin Grebel () — culinary R&D leader whose meal kits reach millions of households and use 1.64 million pounds of shrimp a year.
🦐 Eric Branger — 30 years with The Ritz-Carlton across Atlanta, New Orleans, Dubai, Cairo, and beyond.
🦐 Olivier Gaupin (Loews Hotels) — Corporate Executive Chef, Loews Hotels.
🦐 Sheila Lucero (Jax Fish House & Oyster Bar) — Culinary Director, Big Red F Restaurant Group and Seafood Watch Culinary Ambassador.
🦐 Thais Rodriguez (Marriott International) — overseeing culinary operations for 528 hotels across 37 countries.
🦐 Patrick McElroy (Bon Appetit Management) — Executive Chef & Sr. Purchasing Manager sourcing 3 million pounds of seafood annually.
🦐 Graham Schave (Highliner Foods) — leading culinary innovation for one of North America's largest seafood processors.
🦐 Brad Nelson (Kitchen Ops Consulting) — former Marriott International Global VP of Food & Beverage and sustainability leader.

Together, this group represents an almost incomprehensible amount of seafood purchasing power. When people like this see 'Verified Green' shrimp firsthand — stand on the farms, meet the farmers, taste the product — things change.
That's the whole point. 🌿🦐

🌊 World Ocean Day.

The ocean is the reason I do what I do. It shapes our menu, drives our sourcing decisions, and honestly keeps me up at night in the best possible way: thinking about where food comes from, who raised it, and what we owe the water in return.

Being a chef on the Gulf Coast means the ocean isn't abstract. It's right there. And the choices we make in the kitchen -- what we buy, who we buy it from, how we talk about it with our guests...those choices add up.

Today's a good day to think about yours. 🌿

artistry from the crew as they tell stories through our thoughtfully prepared, intentionally sourced dishes. 🫶

🐟✨ From the water to the kitchen, we're proud to be part of this conversation.

Chef Steve and Megan Sorby of Pine Island Redfish recently partnered on a piece about the future of seafood in Florida, and it's one worth reading. Responsible aquaculture isn't just a policy issue — it's a food issue, a community issue, and honestly, a dinner table issue.

We've seen firsthand what it looks like when farmers and chefs work together to bring traceable, high-quality seafood from water to plate. The MARA Act would help make more of that possible — and what matters is how it gets there. Growth only where it's environmentally appropriate, guided by science and data to determine where, how, and whether offshore aquaculture should expand at all. It's the same standard the world's leading aquaculture countries are already applying, and it's the right one for Florida, too.

That's exactly the kind of future we want to be part of shaping — from the coast to the kitchen.

Head to https://www.theinvadingsea.com/2026/03/31/offshore-aquaculture-florida-seafood-mara-act-gulf-indigenous-restaurant-pine-island-redfish/ to read the full piece. 🌊

TUNA TIRADITO //
aji amarillo, mango, lime, crispy fried sweet potato, garlic cilantro aioli, masa streusel, and pickled red onion

The fish selection in this seasonal tiradito may vary, but our unwavering dedication to detail, sustainable sourcing, and commitment to using only the freshest ingredients remains constant. 🌊🍽️

Join Steve Phelps for an unforgettable culinary journey through Spain. This small-group experience is designed for food lovers who want to explore the country through its markets, kitchens, and dining traditions, alongside a chef passionate about ingredients, culture, and thoughtful cooking.

Over the course of the trip, guests will enjoy curated dining experiences, local food explorations, and unforgettable moments centered on the flavors and traditions that make Spain one of the world's great culinary destinations. With a group limited to just ten travelers, the experience is designed to feel intimate, immersive, and personal.

Space is extremely limited, and reservations close March 31. Explore the itinerary and book your experience at https://axustravelapp.com/shared/itinerary/ff63dd35-99b7-4820-905d-c55595c0321b.

If you've been in recently, you may have had the chance to try our new(ish) seasonal salad. If not, consider this your invitation. She good. 😋

BLACK GARLIC CAESAR //
The Homestead Hydroponic Farm romaine, walnuts, green apples, rye, parmesan, pickled butternut squash

📍 239 S Links Ave | Sarasota, FL 34236
🔗 Reserve on OpenTable
🏠 Tue – Sat, 5:30 pm – 8:45 pm | Closed Sunday, + Monday

We're back with another announcement! Two more events have just been added to our calendar! Join us for a cooking demo, tasting, and educational experience with Steve Phelps.

🧑‍🍳 MARCH 30 | Cook Fish Like a Pro
Cooking fish at home should feel approachable, not intimidating. In this demonstration, Chef Steve will walk guests through the fundamentals of preparing fish with confidence, from proper handling and cooking techniques to building simple, flavorful sauces that bring everything together.

Hosted in an intimate group setting on the covered patio of Indigenous, this class is designed to be relaxed, informative, and delicious. Guests will watch, taste, sip, and learn as Chef Steve demonstrates techniques used every day in a professional kitchen.

🧑‍🍳 APRIL 13 | Simple Sauces, Dressings, & Vinaigrettes
Great cooking often comes down to the finishing touch. In this class, Chef Steve will focus on the sauces and dressings that elevate everyday meals, from fresh salads to pasta and everything in between.

This demonstration-style experience is designed to help guests understand balance, texture, and flavor, while learning simple techniques that can be used again and again at home.

📍Tickets at https://www.indigenoussarasota.com/store. The last event sold out in less than 5 minutes, so act now if you are interested.