The Frybread Lounge sits alongside Native Art Market in Old Town Scottsdale, billed as the first Native-owned restaurant in the neighborhood. The kitchen leans farm-to-table, using ingredients like beans from Ramona Farms on the O'odham Nation near Chandler, and pours wild sweet grass tea, Navajo tea, and vodka from Taos, New Mexico.
The menu mixes traditional dishes, like blue corn mush, with signatures such as the bison ribeye frybread sandwich, built around the idea of celebrating Native culture and local sourcing together.
Chef Darryl Montana, an O'odham community member with more than 15 years in food service, has worked alongside chef Sean Sherman at Owamni in Minneapolis before bringing that experience to Scottsdale.
The menu mixes traditional dishes, like blue corn mush, with signatures such as the bison ribeye frybread sandwich, built around the idea of celebrating Native culture and local sourcing together.
Chef Darryl Montana, an O'odham community member with more than 15 years in food service, has worked alongside chef Sean Sherman at Owamni in Minneapolis before bringing that experience to Scottsdale.