Published on Main
Pacific Northwest restaurant (Canada) · Riley Park-Kensington ·
Michelin-starred innovative cuisine with local, foraged ingredients
Michelin-starred innovative cuisine with local, foraged ingredients
"A produce-obsessed team with a preternatural sense of peak season showcases local farms and foraged finds—even the pickling jars double as décor—serving contemporary fare that’s at once familiar and surprising: a small dish of asparagus with brown-butter crouton and sauce gribiche channels spring, an artful pinwheel of side-striped prawns with apple, cucumber and a cool touch of horseradish delivers a sweet-tart one-two punch, and roasted halibut arrives in a lush, buttery “broth” that defies expectations." - Michael He
"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
"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
"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
"Seasonality rules here, with menus written around microclimates and microseasons and often changing four or five items each week based on what farmers have available. Led by Chef Gus Stieffenhofer-Brandson, this One MICHELIN Star kitchen sources over 90% of its ingredients locally—fish like salmon, sablefish, lingcod, halibut, and rockfish; shellfish including prawns, oysters, clams, and mussels; meats such as duck from the Fraser Valley, beef from Cache Creek, and lamb from Alberta; plus herbs, flowers, tomatoes, shallots, wheat, and cucumber. Foraged mushrooms—chanterelles, porcini, matsutake, pine mushrooms—feature prominently, and when chanterelles are in season they might appear across five dishes, exemplified by a pasta laced with peak corn, zucchini, tomatoes, and chanterelles. Preservation anchors the colder months via a deep pantry of ferments so ingredients like strawberries can reappear in January, and zero-waste thinking shines in a lightly cooked side-stripe prawn with a cucumber–apple–horseradish broth made from juiced trim, and squash glazed with miso made from its own seeds. The ethos is to let farmers lead and support them in every way, with an eye toward eventually tending a farm of their own." - Michael He
