Chef Oya Trap
The Trap, acronym for, Towards Restoring Food Access to the People.
Before there was The Trap, there was The Trap Buttah finishing Sauce, says Natoya AKA Chef Oya. In fact, The Buttah sauce helped fund The Trap walk up take out restaurant that is situated on 34th St and Keystone in a corner next to a Liquor store in Indy, Indiana. Culturally creating pretty much sums up Chef Oya skills. Her spirit seems to be dancing and electrifying the food that really does restore the access via food to the soul. Chef Oya grew up watching Food Network and remember thinking that she never saw anyone that looked like her; a Fat Black Woman. After making spaghetti from scratch, she was encouraged to go to culinary school to further her craft. She has worked in restaurants, in catering, even worked at Applebees and as a school lunch lady.
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 Trap was started 4 year ago, and now Chef Oya is doing what she says she is destined for: To feed people. She plans on setting up a class room for her 7 year daughter in her office building as she plans on homeschooling her moving forward after doing so during Covid19.
I drove to Indy to go to The Trap and so happy that I did!
My review on Trap:
The ambiance at Chef Oya's is really unlike any other seafood joint I been too. Situated in a lil liquor store plaza off Keystone & 34th, expect to stand in line for a minute becos there is no indoor seating or seats outside to sit and wait. There is a bench in front of the stand that could be used. There is parking right in front and rear where you can go chill at until your order is called from the intercom. If you're lucky, you'll hear Chef Oya pretty sultry voice calling out your order just minutes after placing it. Although there was a line when I got there, the line moved pretty quick and so did the orders.
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!
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!
Check out my video here.
Please leave a comment if you've tried The Trap or even if you haven't!
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