Indigenous

Indigenous local | wholesome | sustainable | chef driven located in towles court, downtown sarasota
(957)

Seasonal, local, sustainably sourced seafood located in Towles Court downtown Sarasota.

Behind every great dish is a great partnership.Our relationship with Pine Island Redfish is about much more than sourcin...
07/17/2026

Behind every great dish is a great partnership.

Our relationship with Pine Island Redfish is about much more than sourcing beautiful fish. It's about supporting farmers who are investing in the future of aquaculture, protecting our natural resources, and proving that sustainability and exceptional flavor belong on the same plate.

We're proud to work with partners who challenge us to cook more thoughtfully and help shape a stronger future for our food system.

Because responsible sourcing isn't a trend. It's a commitment.

🍽️ T U N A T I R A D I T Oaji amarillo • mango • lime • fried sweet potato • garlic cilantro aioli • masa streusel • ...
07/15/2026

🍽️ T U N A T I R A D I T O
aji amarillo • mango • lime • fried sweet potato • garlic cilantro aioli • masa streusel • pickled red onion

That's it.

Simple. Elegant.

Good for you. Good for Ma' Nature.

Come try it while it's here.

Every week brings something new.Our Summer Suppers menu is built around what's fresh, what's in season, and what's inspi...
07/13/2026

Every week brings something new.

Our Summer Suppers menu is built around what's fresh, what's in season, and what's inspiring the kitchen. As ingredients change, so does the menu, giving you a new reason to pull up a chair all summer long.

Available for a limited time on Tuesday-Thursday only, this rotating three-course dinner runs just $49++, featuring thoughtfully sourced seafood, seasonal vegetables, and desserts worth saving room for.

📍239 S Links Ave
Sarasota, FL 34236

🍽️ Reserve on OpenTable.

Some dishes never leave. Others are only here for a little while.That's the beauty of cooking with the seasons.From our ...
07/12/2026

Some dishes never leave. Others are only here for a little while.

That's the beauty of cooking with the seasons.

From our Wild Mushroom Bisque and Lemongrass Curry Fish Dip to rotating salads, soups, and vegetable dishes inspired by what's freshest each week, our menu is always evolving while staying true to the ingredients and producers we believe in.

There's always something familiar. And always something new to discover.

If it's been a while since you've joined us, or you've been looking for the perfect time to experience Indigenous, we'd love to have you!

📍 239 S Links Ave
Sarasota, FL 34236

🏠 Tue – Sat, 5:30 pm – 8:45 pm
Closed Sunday, Monday

🍽️ Reserve on OpenTable

Sweet. Sour. Completely worth it. 👌Our Sweet 'n' Sour Pork Belly is one of the stars of our new Summer Suppers menu and ...
06/23/2026

Sweet. Sour. Completely worth it. 👌

Our Sweet 'n' Sour Pork Belly is one of the stars of our new Summer Suppers menu and honestly, the photos don't do it justice. Black vinegar, coconut milk fried rice, chile oil, kewpie, peanut furikake. Every bite is doing something different and somehow it all makes perfect sense together.

Three courses for just $49. Tuesdays - Thursdays only. Swipe for the menu.
Link in bio to reserve your table.

📍Indigenous Restaurant
239 S Links Ave | Sarasota, FL 34236

Summer calls for slowing down a bit.Starting June 17, we're rolling out Summer Suppers at Indigenous.A rotating three-co...
06/13/2026

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...
06/10/2026

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 ...
06/10/2026

🚤 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 honestl...
06/08/2026

🌊 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. 🫶
05/02/2026

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

Address

239 S Links Avenue
Sarasota, FL
34236

Opening Hours

Tuesday 5:30pm - 8:30pm
Wednesday 5:30pm - 8:30pm
Thursday 5:30pm - 8:30pm
Friday 5:30pm - 8:45pm
Saturday 5:30pm - 8:45pm

Website

,

Alerts

Be the first to know and let us send you an email when Indigenous posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Featured

Share

Category