At Restaurant Indigo we use history, culture, and social experiences to guide our cooking. While primarily focusing on the history of African Americans, we use modern and ancient foodways to segway soul food. 

Through the crucible of oppression, African slaves and Indigenous Americans birthed soul food in the southern parts of the United States of America. Fresh New World crops in conjunction with Old World crops, African- Indigenous ingenuitive food ways, and animal carcass scraps gave weight to low culture cooking. This deep and dark history of systematic oppression and mass incarceration is tethered to the food world. Restaurant Indigo will use this history and current times to incubate Neo-Soul food. The term soul food was created during the 1960's Civil Rights Movement. With ongoing mass incaceration and poverty, a new wave of soul food has emerged. Chef Jonathan "Jonny" Rhodes' tasting menu is a revised reflection of what it is like eating through the "isms" of America as a copper-colored person.








Our dining room is composed of 13 seats organized along a curved, concrete communal table. Hand-crafted ceramics and other decor reinforce the ingenuity of our African-Indigenous ancestry.

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