Published on Main

Humbled and grateful to be placed #20 on @canadasbest100 Restaurants for 2026, alongside so much incredible talent in our industry. Huge congratulations to all of the nominees and winners across the country. Thank you to our team and our community, this recognition is yours.

As we move deeper into spring, the room shifts with it. Expect brighter flavours, vibrant greens in the glass, longer evenings, and a menu shaped by the season. Join us this long weekend, reservations available via the link in bio.

An evening where West Coast creativity met with East Coast precision. Come with 50 Best TasteHunter @cocktailfiles to a collaborative dinner between Vancouver’s Published on Main, and Ontario’s Restaurant Pearl Morissette. Guests were invited into the thoughtful, ingredient-driven minds of Gus Stieffenhofer-Brandson and Daniel Hadida, who created a playful menu that highlighted local produce, surprising textures and fun surprises. The evening was dynamic and, while abundant in seafood, also featured memorable meat and vegetable courses, as well as an eclectic beverage pairing that spanned wine, cocktails and sake. The meal spotlighted the chefs’ shared passion for seasonality and deep knowledge of terroir, showcasing why they are two important Canadian culinary figures pushing the country’s cuisine forward. Published on Main is currently No.28 on North America’s 50 Best Restaurants 2025 list and Restaurant Pearl Morissette is No.3 and has recently received the Art of Hospitality Award 2026. Find out which restaurants have made the 2026 list on 28 May! 📸📝 @cocktailfiles #NorthAmericas50Best #50BestRestaurants @published.on.main @restaurant_pearlmorissette @muchogustos @daniel_hadida @garden_pearlmorissette @nolanhenny @lmcloughlin11 @joecasson @aaronsayomac

Setting the table for Mother’s Day. In addition to our seasonal offerings, we will be serving a special prix-fixe menu and à la carte selections. We invite you to join us at the table. Limited reservations available.

Mother’s Day, in season. Gather with us on Sunday, May 10. Our Sunday service will be offered à la carte, alongside a special Mother’s Day pairing menu. We look forward to celebrating with you. Reservation via link in bio.

We had an incredible evening with @maisonperrierca & @maisonperrierusa in support of #NorthAmericas @50bestbars last week. Thank you for wining and dining with us, and huge congratulations to all of the nominees, winners, and people who continue to bring vibrancy to the hospitality world.

GREEN. Spring Tasting Menu - Available now until June 7. We’re pleased to welcome back Green, our seasonal tasting menu inspired by spring's arrival. Fresh, vibrant, and full of life, it draws from the soil, forest, and ocean, highlighting ingredients that emerge at this time of year. A thoughtful progression of ten courses unfolds over approximately 2.5 to 3 hours, guided by our producers and the season itself. As with all our menus, Green will continue to evolve. Reserve now via the link in bio.

RPM X POM @restaurant_pearlmorissette @published.on.main What an honor and a privilege to host our friends @daniel_hadida_ @lmcloughlin11 to cook with us in Vancouver. Missed having @_eric.robertson_ ! Incredibly well deserved number one @canadasbest100 2* @michelinguide @theworlds50best among countless other accolades, it’s such a treat to share our space with such passionate and talented people. We created a menu that brought their unique lens to Canadian cuisine, focused in on the bounty of products we have available in Vancouver. Grateful for the opportunity, Truly a night to remember.

@published.on.main x @restaurant_pearlmorissette 💚 ❤️ An incredible collaboration between two restaurants that put Canadian cuisine at the forefront. Dishes by Chefs @muchogustos @nolanhenny @daniel_hadida_ @lmcloughlin11 . Beautiful pairings by @joecasson and @haley.macleod . Event emceed by @mijunepak . ✨ Foragers Tisane Canapés Aebleskiver | Foie Gras NRG Bar | Lamb Tartare | Beet Yakitori | Crab Tart | Scallop Roe Pâté Smoked Geoduck Fir, Lovage, Sorrel Cured Scallop Super Mega Turbo Lime Dressing Spotted Prawns Spicy Greens, Hazelnut, XO Sablefish Vin Jaune and Hazelnut, Onion Relish, Acadian Caviar Winter Squash Pepita Miso Glaze, Candied Pepita, Pickled Squash, Fermented Currant Lamb Consommé Burnt Alliums, Green Garlic, Potato Bread Mint ‘Sauce Harmony Farms Lamb Foraged Greens, Endive, Herbed Jus Beet Croustade Brunost, Pickled Rose Blackcurrant: A Love Story Rosehip Ice Cream Rose Sabayon, Preserved 🍓

Published’s Burgundy Week Marquee Dinner still living rent-free in my head 💭💭💭 @published.on.main

✨BURGUNDY WEEK MARQUEE DINNER AT THIS ONE MICHELIN STARRED RESTAURANT✨ What an absolute treat it was to have experienced the Burgundy Week Marquee Dinner at @published.on.main this past week. It was a special evening that started off with canapés followed by a seated multi-course dinner paired with a progression of Burgundian wines. The team did a fantastic job with the wine pairings with each pour perfectly accompanying each dish. A fantastic event with the best dining mates. (media)

[ open for service, 5pm–11pm ]⁠ ⁠ CURED HAMACHI.⁠ fermented solstedt farm tomatillo⁠ ⁠ “When things for later become things for now.”⁠ ⁠ Our Preservation menu is built around what our pantry holds. This past summer we purchased every single tomatillo that Solstedt Organics, located just outside of in Lytton, BC, grew. The bulk of these were processed and fermented to keep through the seasons, their green sharpness mellowing into a rounded, savoury acidity as they rest.⁠ ⁠ Here they meet citrus-cured hamachi, dressed lightly with smoked pork fat. Cucumber and radish bring clarity, serrano a subtle heat, while the fermented tomatillo carries a brightness that feels both fresh and rich at once.⁠ ⁠ Preservation shifts time on the plate. Ingredients prepared months ago return not as memory, but as the structure of the course itself.⁠ ⁠ Available now on our Preservation menu.