Partners Ben Jacobs and Matt Chandra use family recipes to create popular dishes normally found only on or around American Indian reservations. Their modified fry bread, which calls for flash-frying in corn and canola oil instead of deep frying in lard, is amazingly flavorful, puffy, chewy and satisfying. You'll choose your own toppings—High Plains bison, ground beef, chicken, beans, chicken and vegetables—in an assembly line similar to what you've seen at quick-serve Mexican restaurants. The décor combines American Indian symbolism with modern design. Unique back-lit hand prints, representing the three villages of the Osage Nation, adorn one wall. A small area is reserved for American Indian community news.