Chef Oya Trap
The Trap, acronym for, Towards Restoring Food Access to the People.
Her original sauce is the OG garlic herb and her newest is a citrus chive that is vegan and took her 3 years to develop. Young Bae seasoning was created by Oya's Business Partner, Candice Boyd who goes by Spice Slanger and blends her own seasoning which goes on every tray that is served at the trap. Young Bae seasoning was specifically blended for The Trap. The first time she sold a crab tray, it was on her front porch and she sold about 30 seafood boil trays. That day, she earned enough to pay her rent and her bills.
After searching for a commercial kitchen, she went to Jamaican Style Jerk for their Thursday oxtail. After noticing a moving sign, she inquired about the property. She set up a meeting with the owner and brought him some of her food. After his crew tried it, he offered her keys to her new establishment. Around this time, her father passed away. But she kept trapping, selling trays, cookies and cakes for 6 months before opening. When she got the approval from the health inspection to open, she only had $11.42 in her bank account. She started taking orders via her social media and before she knew it over 70 people pre-purchased her tray platters that are served with corn, potatoes and broccoli. The pre orders helped fund the official grand opening of Chef Oya The Trap.
The line had pleasant people too. No one was in a rush everyone was patient and small convos were being had with other Trappers.
There is a menu on both sides of the window order but I suggest pulling up the menu online to order once you get to the register. Londo's, black owned lemonade is also available and I highly recommend any flavor including the pineapple!
They've trap buttah sauces available for sale including a vegan buttah sauce to take home and if you want to try all I would suggest the shrimp sampler platter (pictured), you can get spicy or regular. I liked the chowder too but for me it was a lil too cheesy.
Overall, I'm so pleased to have gone and can't wait to see The Trap expand becos the Chef is on point with the platter combos, buttahs and everything else The Trap offers.
If you in Indy - this is a must!