Miijim is as an indigenous restaurant that serves modern Ojibwe Medicine with French soul on small plates, located on Madeline Island, or Mooningwanekaaning as named by the Ojibwe people, who originally inhabited the island. With traditional flavors of roasted and grilled game meats like venison, elk, and rabbit paired with foraged ingredients such as island mushrooms, ramps, chaga, and bergamot, Miijim will feature an ever-evolving menu featuring the seasonality of the Chequamegon Bay and its farmers, foragers, hunters, and gatherers.

 

Chef Bryce Stevenson is a native of the Red Cliff Band of Lake Superior Chippewa reservation and also part of a growing food sovereignty movement of Native American chefs. Before venturing into the realm of a restauranteur, he was a head chef at the Hotel Fauchère, a Relais and Châteaux property. Stevenson is passionate about food and his heritage, and is excited about sharing a lens of his culture with the community.

 

Miijim will deliver an immersive cultural experience to diners. The restaurant will offer a quaint, cozy ambiance, art from local indigenous artists, quick-tempo music, local beer, and a fine selection of French wines.