17

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.

What's in a name? From openers like the Foie Gras NRG bar made with strawberry, rose and cashew, to the intriguing Too Many Plums dessert with plum kernel and sumac kombucha, and the fun Birch, Please! cocktail made with Japanese whisky, bitter vermouth, riesling, birch sap and spruce cherry, there's a real playfulness across the menu.

Tiny treats: The tasting menu offering includes an exclusive snack experience that has garnered fans far and wide. The tiny titbits are inventive and playful – 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's commitment to ethical and sustainable sourcing extends to its wine list, where low intervention, organic, biodynamic and natural winemaking is championed, as are producers who work in harmony with their environment. Guests can also request to see bottles from the Above & Beyond special cellar list, curated by the team of sommeliers.

Contact