OPENED: November 2024
CHEF: Zach Keeshig
SEATS: 17
CUISINE: Zach Keeshig channels his Ojibwa roots with modern Canadian technique, creating a dining experience rooted in place and a unique perspective. From cedar-infused tea to nettle sauce over freshly caught fish or sweetgrass ice cream, each course tells a story through ingredients — many foraged or harvested from Keeshig’s home reserve, Neyaashiinigmiing.

What I really want to do is shift how Indigenous cuisine is seen in Canada. Much of my cooking is about educating and storytelling. But ultimately, the food has to taste good. I want people to say, ‘Let’s go for Indigenous tonight,’ just as they would for French or Italian. Chef Zach Keeshig