Published on Main

Published on Main Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Published on Main, Restaurant, 3593 Main Street, Vancouver, BC.

[ open for service, 5pm–11pm ]⁠⁠CURED HAMACHI.⁠fermented solstedt farm tomatillo⁠⁠“When things for later become things f...
02/24/2026

[ 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.

[ open for service, 5pm–11pm ]CURED HAMACHI.published ponzu, winter radish, green tea gelée.Pristine hamachi from Japan,...
02/22/2026

[ open for service, 5pm–11pm ]

CURED HAMACHI.
published ponzu, winter radish, green tea gelée.

Pristine hamachi from Japan, handled using the Ikejime method and gently cured in-house. The richness of the fish meets bright citrus, crisp winter radish, and a cool green tea gelée.

Now on the A la Carte menu.

[ burgundy week 2026 ]We’re incredibly proud to share that our Lead Sommelier, Ciaran Morgan, placed 2nd in the 2026 Bes...
02/20/2026

[ burgundy week 2026 ]

We’re incredibly proud to share that our Lead Sommelier, Ciaran Morgan, placed 2nd in the 2026 Best Sommelier of British Columbia competition this month!

Since joining the wine team late last year, Ciaran has quickly become a familiar face in our dining room. Ciaran is an active member in the Court of Master Sommeliers who is endlessly curious and always studying. He's a self-described forever student who treats every bottle as an opportunity to learn something new.

On Sunday, March 1st, Ciaran will co-host our Burgundy Master Classes alongside Wine Director Haley Macleod as part of Burgundy Week.

These small-group guided tastings are built around comparison. We’ll move through villages and producers side-by-side, discussing site, farming, and winemaking decisions and how they translate into the glass. The goal isn’t a lecture, but a shared table conversation and a closer look at why Burgundy continues to fascinate collectors and professionals alike.

These small-group guided tastings will taste side-by-side across villages and producers, focusing on site expression and stylistic decisions rather than score or prestige. A guided discussion designed for curious drinkers, collectors, and anyone wanting to better understand Burgundy at the table.

Seats are extremely limited.

Tickets and full schedule are available through our website.

[ open for service, 5pm–11pm ]GEODUCK.sweetie drop peppers, summer melon“When things for later become things for now.”Ou...
02/19/2026

[ open for service, 5pm–11pm ]

GEODUCK.
sweetie drop peppers, summer melon

“When things for later become things for now.”

Our Preservation menu lives in that moment. Last summer’s melons from Vive le Veg were processed at their peak ripeness and frozen to carry that freshness forward. Sweetie drop peppers, also from Vive le Veg, were pickled and packed into the pantry. Months later, both return to the plate alongside an iconically west coast ingredient, Geoduck.

The thawed melon becomes a dressing with lime, fish sauce and the pepper’s own brine. Sliced geoduck is tossed gently through it, the cool clarity of the shellfish lifted by melon sweetness and a bright, light acidity from the peppers.

What was put away for another season now defines the dish.

Available for now on our Preservation menu.

[ PRESERVATION MENU NOW LIVE ]PRESERVATION.a tasting menu shaped by time, patience, and intention.Last night marked the ...
01/07/2026

[ PRESERVATION MENU NOW LIVE ]

PRESERVATION.
a tasting menu shaped by time, patience, and intention.

Last night marked the launch of our newest tasting menu, and we couldn’t be more excited to share it with you. Preservation is rooted in the way we cook at Published on Main: sourcing ingredients when they're at their peak, then capturing their best moments through curing, fermenting, aging and then carefully storing them within our pantry.

This menu draws deeply from our cellar and preserves, allowing flavours harvested months ago to re-emerge with depth and new flavours. Each course reflects our ongoing relationship with seasonality, sustainability, and thoughtful cooking, while offering a distinctly winter expression of our kitchen.

The Preservation tasting menu is now live.

Have you experienced our tasting menu recently?
Reservations are now open.

[ open for service, 5pm–11pm ]LIGHTLY SMOKED STEELHEAD.seaweeds, turnipsGentle smoke and layered texture, with turnips, ...
12/12/2025

[ open for service, 5pm–11pm ]
LIGHTLY SMOKED STEELHEAD.
seaweeds, turnips

Gentle smoke and layered texture, with turnips, nori dauphine, and lemon spirulina.

Now on the menu.

On November 30th, we had the pleasure of welcoming Chef Ron McKinlay into our kitchen for a truly memorable collaboratio...
12/12/2025

On November 30th, we had the pleasure of welcoming Chef Ron McKinlay into our kitchen for a truly memorable collaboration. It was an evening defined by thoughtful cooking, beautifully considered cocktails and wine, and a dining room filled with great energy and even better company. These are the nights that remind us why we love bringing people together around the table.

A heartfelt congratulations to Lance M., the winner of the custom, hand-forged knife generously donated by Ryan of Leechtown Blacksmith Co. Through this initiative, we were also proud to raise over $1,000 for the Greater Vancouver Food Bank, helping support local families in our community.

A huge thank you to our partners at San Pellegrino, OpenTable, and Highland Park Whisky for helping make this evening possible, and to everyone who joined us.

We’re already looking ahead to more nights like this in the year to come. If you’d like to join us for our next event, reservations are now open for our upcoming New Year’s Eve dinner.

[ NEW YEAR’S EVE AT PUBLISHED ON MAIN ]New Year’s Eve at Published is an evening shaped by atmosphere as much as by the ...
12/08/2025

[ NEW YEAR’S EVE AT PUBLISHED ON MAIN ]
New Year’s Eve at Published is an evening shaped by atmosphere as much as by the plate. The room sharpens, the energy lifts, and the service settles into a rhythm that makes the night feel both celebratory and composed.

This year’s tasting menu reflects that spirit, opening with a generous snack course that's highlighted by oysters, caviar and foie gras, moving through refined seafood, and culminating in a polished take on beef Rossini. It’s a menu built to match the occasion, grounded in technique and a sense of purpose.

Multiple seatings. Limited tables remain.
Reserve through our website:
www.publishedonmain.com

[ available december 1st - 30th ]CROWN ROAST HOLIDAY DUCK FEASTThis year we bring back our Crown Roast Holiday Duck, an ...
12/02/2025

[ available december 1st - 30th ]
CROWN ROAST HOLIDAY DUCK FEAST

This year we bring back our Crown Roast Holiday Duck, an expressive, richly layered feast built from multiple preparations of duck, seasonal citrus, and warm spice.

A beautifully carved crown roast duck leads the table, brushed with fermented honey and a house-made mandarin-scented duck spice of cracked pepper, coriander, fennel seed, Sichuan pepper, and bright citrus zests. It’s served with a deep, aromatic duck jus enriched with orange caramel, fresh mandarin juice, black vinegar, and foie gras fat.

The feast continues with a pho-scented duck broth poured over duck confit dumplings and chives; a wild mushroom sauté with roasted mushrooms, French beans, crispy confit, and a teriyaki-style jus of garlic, ginger, soy, and chilli; a crisp and refreshing winter cabbage salad with layers of fresh, marinated, and pickled white cabbage, mandarin, and a sesame elderflower dressing; and finally, black pepper duck wings glazed in our house black pepper sauce with scallions.

Available for a limited time, December 1–30.

Limited quantities available each night. Reservations via our website.

There are only a handful of seats left for our collaboration dinner with Chef Ron McKinlay this Sunday.The menu is shapi...
11/26/2025

There are only a handful of seats left for our collaboration dinner with Chef Ron McKinlay this Sunday.

The menu is shaping up to be one of the most inspired evenings we’ve hosted this year. A night built around connection, creativity, and the shared energy that only happens when two of Canada's top chefs come together.

If you’ve been considering joining us, this is your chance.
A few final seats remain before we close the books for this event.

This week’s new additions bring together everything we love about the cold weather seasons; bold flavours, hearty winter...
11/25/2025

This week’s new additions bring together everything we love about the cold weather seasons; bold flavours, hearty winter produce, and that quiet sense of comfort.

HUNTERS CHICKEN with schupfnudeln, wild mushrooms & salsify

ROASTED BRUSSELS SPROUTS with arugula, black garlic and pomegranate

They’re already becoming staff favourites. If you’ve been thinking of joining us soon, we have a handful of tables available over the next few days.

We’re giving away a one-of-a-kind, hand-forged chef’s knife crafted by Ryan of at our upcoming collaboration dinner wit...
11/21/2025

We’re giving away a one-of-a-kind, hand-forged chef’s knife crafted by Ryan of at our upcoming collaboration dinner with chef Ron McKinaly. Known for his restraint, precision, and use of locally sourced materials, Ryan builds each piece to stand up to daily service while carrying the kind of character that only comes from true craftsmanship.

As we head into the holiday season, when food, generosity, and community matter most, this giveaway will support the Greater Vancouver Food Bank. Every entry helps put good food on local tables at a moment when the need is felt most deeply.

You can enter by donating through our site or by joining us for our upcoming collaboration dinner with Chef Ron McKinlay. Ron’s dinner is shaping up to be a special night of creativity, and celebration, and each seat includes an entry into the draw for this knife. (attendance is not required to enter)

Full details on the upcoming dinner and entry info for the draw can be found on the Published on Main website.

Address

3593 Main Street
Vancouver, BC

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