Published on Main

"Led by Gus Stieffenhofer-Brandson, Published on Main highlights the best of each season in Vancouver using a sustainable mindset. The restaurant partners with local farmers and emphasizes seasonal ingredients, often sourcing over 90% of ingredients locally, including fish, shellfish, meats, and produce." - Michael He

"Chef Gus Stieffenhofer-Brandson and team are unstoppable juggernauts, scooping up every prize, from a Michelin star in the city’s inaugural awards to the No. 1 spot in Canada’s 100 Best Restaurants in 2022. You’ll need to plan far in advance (reservations open 60 days ahead and sell out in a few hours) or eat at 5 p.m. to discover what alchemy is afoot here, but it would be churlish to leave Published off the list just because it’s challenging to get a seat. At $165 ($123 USD) plus tax and tip, the superb tasting menu is one of the most expensive in the city. If you’re on a budget, you can still dive into the playfully experimental dishes by going a la carte or picking up a snack at the bar. Just try not to fall in love with any menu items, as dishes switch up often." - Nikki Bayley

"You’ll find this contemporary Canadian spot on a ton of “best of” lists (including this one), and as a result, it’s one of the hardest restaurants to get into in all of Vancouver. All of the food is excellent, from the savory stuffed aebleskiver donuts to the rare foraged ingredients like mushrooms and berries from nearby forests. The best way to experience this place is to order the 11-course chef's tasting menu for $165 CAD, but it’s still a great pick for date night or a fun group dinner where you order a la carte. If reservations are truly impossible, you can always get there right when they open at 5pm for a spot at the bar, where the full food menu is available." - carolyn b heller, amber gibson

"You’ll find this contemporary Canadian spot on a ton of “best of” lists (including this one), and as a result, it’s one of the hardest restaurants to get into in all of Vancouver. All of the food is excellent, from the savory stuffed aebleskiver donuts to the rare foraged ingredients like mushrooms and berries from nearby forests. The best way to experience this place is to order the 11-course chef's tasting menu for $165 CAD, but it’s still a great pick for date night or a fun group dinner where you order a la carte. If reservations are truly impossible, you can always get there right when they open at 5pm for a spot at the bar, where the full food menu is available." - Amber Gibson

"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