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Published on Main

Vancouver

Foraging-forward modern Canadian dining

Canadian connections: Chef Gus Stieffenhofer-Brandson brings together his Manitoba roots and a modern Vancouver sensibility to Published on Main, a bright star of the city's contemporary Canadian dining scene. Foraged ingredients are pivotal to the menu; nettles, spruce tips, and chanterelles – all cherished in Western Canada – are part of the experience, depending on the season. The restaurant's symbol is the elderflower, a nod to Stieffenhofer-Brandson's European heritage and his appreciation for Canadian ingredients.

Indigenous allyship: Stieffenhofer-Brandson collaborates with the Indigenous communities of British Columbia to create his menus. For the recent sweetgrass ice cream sandwich menu addition, he met with Indigenous elders to learn how best to use the sacred plant in his recipes. With their approval, he had a farm supplier grow seeds of the product for use in the new dish.

Tiny treats: The tasting menu offering includes an exclusive snack experience that has garnered fans far and wide. The tiny tidbits are inventive and playful – think foie gras on a bed of cashews and topped with a glistening frozen strawberry gel. The most whimsical plate, the Boozy Freezie, resembles icy treats from childhood summer beach days; Published on Main's version is frozen gin and juice delivered in a plastic wrapper that a team member snips open for guests to enjoy and reminisce.

Top glass: Published on Main also boasts a thoughtful and well-priced wine list. Among the ample grand cru selection is Stéphane Regnault's Chromatique, a particularly fond choice among oenophiles. The restaurant also recently celebrated its Krug collection with a dinner featuring multiple vintages from the producer.

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