Naagan is fine dining at its finest - elevation of indigenous cuisine, keeping its ingredients and flavours; but with modern techniques. The restaurant is small - seats about 14 people, and it's tasting menu only. We have tried to get a table previously but they do book out quickly; so we took the Valentine's long weekend as an opportune time to try Naagan out.
Chef Zach Keeshig takes a very hands on approach, explaining various ingredients at the beginning and during the meal - expanding on the background, how and where they were harvested/foraged/hunted, and preparation. All tables were served the course, and it was followed by a short description by the chef. Naagan doesn't serve any alcohol, but there is a non alcoholic drinks pairing which can also be ordered on a sharing basis.
The plating and presentation for each course was artwork in itself - from the striking steer skull, to a turtle plate, to various wooden elements - each course was a beautiful presentation.
The food itself had amazing variety - trout, venison, bison and the highlight of the evening, the best duck I have ever had. The desserts were equally impressive, with a variety of ingredients I have not had before.
At the end of the meal, Chef Keeshig gives a short talk covering the history of the restaurant and its various aspects - the artwork, the decor, the furniture, the pottery etc. it's a great homage to the wider restaurant.
Naagan is an experience worth traveling to Owen Sound for; and it's one of the best, if not the best fine dining experiences I have had. read more