This contemporary counter-service gem serves up delicious Native American fare like build-your-own tacos and standout fry bread in a cozy, casual vibe.
"Co-owner Ben Jacobs, a member of the Osage Nation, opened this fast-casual showcase of Indigenous ingredients and recipes in 2008, and it’s been a Berkeley neighborhood institution ever since. Fry bread, Indian tacos, and bowls based on native grains like wild rice and wheatberries form the core of a menu that’s as soulful as it is stick-to-your-ribs (speaking of which, the menu also features richly seasoned bison ribs that are not to be missed)." - Eater Staff
"This fast-casual Native American spot combines traditional Osage recipes with more modern dishes. And while you may go down the line and order Chipotle-style, the tacos and bowls are way better than any chain, with options like fry bread tacos with spiced ground meats and excellent berry BBQ-glazed bison ribs. You should also check out Tocabe’s online marketplace, where they sell Native-sourced ingredients like blue corn pancake mix, their signature house rub, and even Blue Apron-style (but much more interesting) ready-to-eat dinners." - allyson reedy
"Co-owner Ben Jacobs, a member of the Osage Nation, opened this fast-casual showcase of indigenous ingredients and recipes in 2008, and it’s been a Berkeley neighborhood fixture ever since. Fry bread, Indian tacos, and bowls based on native grains like wild rice and wheatberries form the core of a menu that’s as soulful as it is stick-to-your-ribs (speaking of which, the menu also features richly seasoned bison ribs that are not to be missed)." - Eater Staff
"This fast-casual spot in Denver updates traditional recipes from co-owner Ben Jacobs’s grandmother, a tribal member of the Osage Nation. Plus, it’s Denver’s only 'American Indian owned and operated' restaurant." - Mae Hamilton, Andrea Cooper
"Tocabe is a fast-casual spot in Denver that combines traditional Osage recipes with elements of modern Indigenous cuisine. The menu includes tacos on frybread, bowls with Red Lake Nation wild rice or quinoa and wheatberry, and bison ribs that are cured for 24 hours before getting grilled and glazed with berry barbecue sauce. Tocabe also operates an online marketplace where you can buy prepared meals and Native-sourced ingredients like beans and wild rice. " - anne cruz
