"Spending much of his youth in his family’s garden or on his grandparents’ farm, chef Gus Stieffenhofer-Brandson felt an early connection with food. After working in some of the world’s top kitchens, he returned to Canada to open Published on Main, where he and team offer a menu emphasizing locally farmed and foraged foods. Guests can enjoy it in the restaurant’s front, plant-filled “solarium” or in the sleek and intimate rear room. Try the 11-course tasting for a full journey through the menu, or order a la carte—dishes change with the seasons and include options like the Side Stripe Prawns (cooked and chilled with cucumber, apple, and horseradish) or Winter Squash (with pepita miso and koji butter sauce). Save room for dessert—the team elevates familiar flavors with a chocolate panna cotta (with banana sorbet and peanut butter semifreddo) and coffee mousse (with toffee discs and malted barley crumble)." - Guy Saddy, Nicole Schnitzler
