At Owamni, the debut restaurant of chef Sean Sherman, diners dig into dishes like cedar-braised bison with amaranth leaves (served in tacos made from nixtamalized heirloom corn) and rabbit preserved with aromatic conifers and served with fermented blueberries. The menu draws heavily on carefully sourced game meats and freshwater fish, such as trout from Lake Superior, along with produce and grains local to the Americas, such as wild rice and quinoa. What guests won’t find here is any trace of pork, chicken, beef, cane sugar, dairy, or wheat—all ingredients introduced…
