Published on Main

Vancouver Restaurants Bring Green Dining to the Forefront

"Focused on farm‑to‑table sourcing and close relationships with local farmers, foragers, fishers, and makers, Published on Main cooks within the seasons and avoids ingredients that must fly in; they also mitigate waste by turning trim and scraps into ferments such as misos, garums, and shoyus. Executive chef Gus Stieffenhofer‑Brandson highlights the sidestripe shrimp as a zero‑waste dish: the shrimp are gently poached while the shells are used to make a sauce for another dish, and apple and cucumber punch trim is juiced to make the dressing—resulting in a refined, clean plate that showcases their sustainability practices." - Sophie Mendel

The 38 Best Restaurants in Vancouver, Canada | Eater

"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. Vibe check: In an ultra-casual city like Vancouver, Published offers a chance to get ever-so-slightly formal, although yoga pants are still welcome." - Nikki Bayley

The 22 Best Restaurants In Vancouver - Vancouver - The Infatuation

"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

How 3 Vancouver Restaurants Champion Local Ingredients

"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

"Timing is everything, but Chef Gus Stieffenhofer-Brandson and his team have a preternatural ability for sensing when produce is at its peak. Whether showcasing it on the plate or pickling and preserving it (those jars even double as decor), they're sourcing and foraging from local farms and forests.The contemporary fare bears the chef's distinct imprimatur. This is food that is at once familiar and surprising. A small dish of asparagus with brown butter crouton and a sauce gribiche is the very essence of spring, while an artful bowl with a pinwheel of side-striped prawns, refreshing apple and cucumber and a cool touch of horseradish delivers a sweet-tart, one-two punch. The roasted halibut's lush and buttery "broth" is unlike anything you anticipated." - Michelin Inspector