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Naagen
Indigenous
In Owen Sound, Zach Keeshig cooks from the land around his Nawash First Nation home, sourcing foraged ingredients, hunted game, and specially raised proteins. His tasting menu moves through smoked lake fish, bison tartare, and charcoal-roasted squab with the rigor of modern technique and the philosophy of Indigenous stewardship, each course a deliberate argument about what food can mean.
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