Javelina

What Javelina does

Javelina Indigenous Dining is a single-location, full-service restaurant in Portland, Oregon's Cully neighborhood (4636 NE 42nd Ave, Suite A) that specializes in traditional and modern Indigenous cuisine. Founded by Chef Alexa Numkena-Anderson and her husband Nick, the concept draws on the chef's Hopi, Yakama, Cree, and Skokomish heritage and is anchored by a "Non-Colonial" menu framework that excludes dairy, gluten, soy, and white cane sugar while using only proteins native to North America (bison, elk, duck, rabbit, wild game). Menu items include fry bread tacos, bison short rib with cedar grits, elk hunters pie, duck chilaquiles, and composed oysters, with per-item pricing ranging from $3 (sodas) to $37 (signature dinner entrées).

The business generates revenue across four channels: dine-in service (brunch and dinner, reservations via OpenTable), direct online ordering for takeout, off-site catering (Fry Bread Taco Buffets and Non-Colonial packages), and in-house private party hosting. Technology infrastructure is limited to standard restaurant SaaS — a SpotHopper-built website, OpenTable reservation integration, social media presence on Facebook and Instagram, and an email newsletter. The company has built a supplier ecosystem featuring Indigenous tea partners (Tribal Tea Co., Hózhó Herbal Creations, Two Sisters, Sakari Farms) and Takelma Roasters for coffee, and operates an adjacent brunch sub-brand called Inɨ́sha.

Javelina launched as a pop-up in September 2023 and opened its permanent brick-and-mortar location in May 2025 after 18 months of pop-up operations. It remains privately held by the founding couple with no institutional investors disclosed; the only documented external capital event was a $66,450 raise on December 30, 2024 (investors undisclosed). Customer segments include the Pacific Northwest Indigenous community, Portland-area food enthusiasts, corporate event buyers, and private celebration hosts. Headcount is 1–10 employees.

Name

Javelina

Legal name

Javelina Indigenous Dining

Website

https://javelinapdx.com

Company type

Private

Founded year

2023

Operating status

Operating

Headcount range

1–10 employees

Short description

Javelina Indigenous Dining is a single-location Portland, Oregon restaurant serving traditional and modern Indigenous cuisine. It operates dine-in, takeout, catering, and private events with a Non-Colonial menu free of dairy, gluten, soy, and refined sugar.

Ownership category

akta.pro rank

Product category

Indigenous Cuisine Restaurant

NAICS

Full-Service Restaurants (722511), Caterers (722320), Restaurants and Other Eating Places (72251)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Ethnic & Regional Cuisine Restaurants (THAFACAD)

akta.pro secondary industries

Farm-to-Table & Contemporary American Restaurants (THAFACAF), Specialty & Dietary Catering (Halal, Kosher, Vegan, Allergen-Free, Medical) (THAHAKAK)

Keywords

• Indigenous cuisine restaurant
• Native American dining
• Fry bread tacos
• Restaurant catering services
• Specialty brunch restaurant

Headquarters

HQ city

Portland

HQ country

United States

HQ region

North America

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Infrastructure, Marketing or Sales

Revenue model

1. Dine-in Restaurant: Full-service restaurant offering brunch and dinner with a seasonal Indigenous cuisine menu. Reservations managed through OpenTable platform. Hours vary by day: Saturday/Sunday brunch 10AM-2PM, Thursday/Friday/Monday brunch 11AM-2PM, all dinner service 4PM-9PM.
2. Online Ordering and Takeout: Direct online ordering for takeout from the comfort of home. Quick and efficient service model for customers ordering remotely.
3. Catering Services: Catering for various occasions including birthday parties, holiday parties, corporate events, and wedding festivities. Offers Fry Bread Taco Buffets and Non-Colonial Foods options.
4. Private Events and Parties: Hosting private parties including birthday parties, rehearsal dinners, and corporate events. Group reservations available for special occasions.

Pricing tiers

Go-to-market motion1 record

Distribution channels4 records

Marketing channels5 records

Core offering

Javelina Indigenous Dining operates a full-service Portland restaurant serving traditional and modern Indigenous cuisine, including fry bread tacos, bison short rib with cedar grits, elk hunters pie, duck tostadas, and other dishes using proteins native to North America. Menu items are largely Non-Colonial (no dairy, gluten, soy, or white cane sugar) with vegan, vegetarian, and gluten-free options, complemented by an Indigenous-sourced tea and craft beverage program. Beyond dine-in brunch and dinner, the business provides catering, private parties, online takeout, and a separate brunch concept called Inɨ́sha.

Product overview

Javelina Indigenous Dining is a single-location restaurant operation in Portland, Oregon featuring Indigenous cuisine that draws on Hopi, Yakama, Cree, and Skokomish heritage. The core offering is the full-service restaurant at 4636 NE 42nd Ave, which operates with varying hours for brunch and dinner service. The business extends through several integrated offerings: the main dining menu (lunch, brunch, and dinner with items like the Powwow Burger, Bison Short Rib & Cedar Grits, and Composed Oysters), an extensive drink program featuring Indigenous-sourced teas and regional craft beverages, catering services for off-site events, private party reservations, and online ordering. The restaurant also maintains a separate brunch concept called Inɨ́sha. All offerings emphasize non-colonial ingredients (no dairy, gluten, soy, or white cane sugar) and proteins native to North America.

Differentiator

Problem solved

Functional benefit

Products and services

• Javelina Indigenous Dining Restaurant Full-service Indigenous dining restaurant serving traditional and modern Indigenous cuisine for brunch, dinner, and happy hour. Menu features Non-Colonial options (no dairy, gluten, soy, or white cane sugar) and proteins native to North America, including bison, elk, duck, and wild game, with vegan, vegetarian, and gluten-free accommodations. Open to dine-in guests, walk-ins, and OpenTable reservations.
• Catering Services Off-site catering services for birthdays, holiday parties, corporate events, and wedding festivities. Package options include Fry Bread Taco Buffets and Non-Colonial Foods menus. Pricing is provided via inquiry rather than published rates.
• Private Parties and Group Reservations Private event hosting at the restaurant for birthday parties, rehearsal dinners, corporate events, and other special occasions. Reservations coordinated through the venue's events inquiry process.
• Inɨ́sha A distinct brunch sub-brand linked to Javelina Indigenous Dining, offered as a separate concept with its own dedicated website.

Named customers4 records

Segments4 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature2 records

Partnerships

Five partnerships are on record, tiered core and minor.

• Tribal Tea Co. (Winnebago Tribe of Nebraska)coreStrategic or Co-development PartnerProvides caffeine-free herbal teas sourced from the Winnebago Tribe of Nebraska. Offerings include Cinnamon-Apricot, Cinnamon-Cardamom, Peppermint-Chamomile, Elderberry Currant, Hibiscus-Peppermint, and Juniper-Berry blends. Supports Indigenous economic development through tea sales.
• Hózhó Herbal Creations (Lindsay Thomas)coreStrategic or Co-development PartnerPortland-based herbalist creating specialty tea blends including Naabaahii Blend (for nervous system support), Hołdzilei Blend ('we are strong' in Diné), Nizhoni Blend (pregnancy support), Lung Support Blend, and Night/Sleep Tł'éé Dééh tea.
• Two Sisters (Minneapolis, Minnesota)coreStrategic or Co-development PartnerProvides 'Community' tea blend featuring mineral-rich Nettle, Rose Petals, and Lemon Balm. Minnesota-based tea company contributing to the Indigenous tea program.
• Sakari Farms (Bend, Oregon)coreStrategic or Co-development PartnerBend, Oregon farm providing specialty Indigenous teas including Blueberry Leaf, Sweetgrass & Chamomile, Raspberry Leaf, Rosehip, Midnight, Healing, Relief, and Apache Sunflower Petals blends.
• Takelma RoastersminorStrategic or Co-development PartnerLocal Portland roaster supplying drip coffee for the restaurant's coffee program. Coffee served with maple sugar and oat milk creamer.

Scale indicators2 records

Recent moves7 records

Expansion highlights6 records

Direct peers

• Wahpepah's Kitchen: Wahpepah's Kitchen is a Native American woman-owned restaurant in Oakland led by Chef Crystal Wahpepah. Like Javelina, it leans on the founder's heritage, emphasizes Indigenous proteins, and operates from a single brick-and-mortar.
• Cafe Ohlone: Cafe Ohlone (mak-'amham) is an Ohlone-led restaurant in Berkeley serving Indigenous cuisine of the Bay Area. It directly mirrors Javelina's model of culturally representative dining rooted in a specific tribal heritage, making it a strong comparable for audience and concept.
• Mitsitam Native Foods Cafe: Mitsitam is the Indigenous restaurant at the Smithsonian National Museum of the American Indian in Washington, D.C., serving Native dishes from across the Americas. It is a direct comparable for Indigenous cuisine menu architecture and mission-driven positioning.
• Tocabe: Tocabe is an American Indian Eatery in Denver (Osage) serving Indigenous-focused plates with bison, wild rice, and frybread. It is a direct peer in Indigenous casual/fast-casual cuisine and has also explored packaged goods, providing a useful comparable for brand extension.
• Owamni: Owamni is a full-service Indigenous restaurant in Minneapolis led by Dana Thompson (Sioux) and chef Sean Sherman. It is the closest direct peer to Javelina, sharing a mission of decolonized cuisine, Indigenous-only proteins, and a community-gathering positioning.
• Indian Pueblo Kitchen: Indian Pueblo Kitchen in Albuquerque is an Indigenous (Pueblo-led) restaurant serving pre-contact foods of the Southwest. It is comparable to Javelina in regional Indigenous cuisine focus and in offering a culturally grounded gathering space.

Emerging players

• Olamaie: Olamaie is a farm-to-table Southern restaurant in Austin that emphasizes heirloom Southern ingredients and a chef-driven narrative. While not Indigenous-focused, it is comparable as a chef-driven, ingredient-rooted full-service restaurant with a strong storytelling angle.
• The Sioux Chef: The Sioux Chef is Sean Sherman's catering, education, and consulting venture (alongside Owamni). It overlaps with Javelina in Indigenous culinary philosophy and offers a blueprint for non-restaurant revenue streams like catering and packaged goods.
• Sazón Bravo Food Truck: Sazón Bravo is a Native American (Apache) food truck and small-format concept operating in the Pacific Northwest and beyond. It overlaps with Javelina on Indigenous menu items like frybread tacos and offers a contrast in operating format.

Regional players

• Pok Pok: Pok Pok is a well-known Portland-based Thai restaurant group founded by Andy Ricker. It is a regional peer sharing Portland's indie chef-driven restaurant scene, providing a benchmark for press-driven, single-city restaurant brand building.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat2 records

Key risks5 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/111346681938584
• Instagraminstagram.com/javelina.pdx

Compliance1 record

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Funding overview

Funding rounds1 record

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Javelina