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Chanterelles with smoked celeriac purée and confit egg yolk
No. 47

A runaway bestseller

When it opened in Vancouver in December 2019, Published on Main was immediately recognized as a breathtaking showcase for executive chef Gus Stieffenhofer-Brandson’s ambition. An array of inventive dishes — say, duck confit meatballs with black pepper sauce, or the dessert of aerated hay custard — seduced critics and customers alike. And when the pandemic hit three months later, the crew leapt into action to keep the ship afloat with monthly guest-chef dinners, a to-go tiki cocktail program and likely the city’s only takeout braised lamb neck.

—Michael White

See for the recipe.

Published on Main has to be the best new restaurant of [2019].”

—Rob Feenie, C100B Judge

Probably the best thing to hit Vancouver in the last two years.”

—Mijune Pak, C100B JudgePhoto Credit: Sarah Annand

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