Published on Main
3593 Main Street Vancouver, BC, Canada

[ open for dinner, 5pm-11pm ]. PUBLISHED TAKE OUT IS BACK! on top of continuing to keep our dine in experience as safe as possible, we’ve curated a selection of great published dishes that we feel are best suited for a great experience at home! it’s as easy as ever to order - just head over to our tockhq page (link in our bio), click on the takeout experience and place your order. - pictured here - bee pollen milk buns, potato gnocchi, zaklan carrots, beets, steelhead, and black forest cake [ only available through take out ]

[ open for dinner, 5pm-11pm ]. ROMAINE HEARTS. romaine hearts with fried bread, ricotta salata and a grilled dressing.

[ open for dinner, 5pm-10pm ]. BEE POLLEN MILK BUNS. japanese style milk buns with bee pollen and whipped butter.

[ sunday, november 29th ]. SUNDAY DINNER SERIES - PT. II - Phil is the Culinary Director for the @savio_volpe family of restaurants, including @pepinosspaghettihouse and @caffelatana - Born and raised in Hamilton, Ontario, Phil moved to Vancouver in 2009 and held positions at db Bistro Moderne in Kitsilano, and Oru Cuisine at the Fairmont Pacific Rim.... - He was then chosen to be part of the opening team at Hawksworth Restaurant under the mentorship of Chef de Cuisine Kristian Eligh. After working through every station, he went on to run all private dining and offsite catering functions. - Phil then returned to the Hawksworth pass until 2016, when he was tapped to be the opening Head Chef of Nightingale restaurant in Coal Harbour. In 2017, he was named Best Chef in the 2017 Georgia Straight Golden Plates, an honour he humbly shared with his team of 40 cooks at Nightingale. - Most recently, Phil went head to head against some of Canada’s best chefs on Season 7 of Top Chef Canada where he placed 2nd overall. - When he’s not in the kitchen, Phil enjoys spending time with his Partner, Hilary and their mini Australian Shepherd Jasper. Phil also loves foraging the local mountains and forests for wild mushrooms, hiking, and pretty much anything that gets him out into nature. - We’re excited to welcome @lifeunphiltered back into our kitchen for the upcoming sold out Sunday Dinner Series No. 2! See more

[ open for dinner, 5pm-10pm ]. SPRUCE. spruce parfait with stewed blueberry, pickled pine and a malted barley crumble.

[ open for dinner, 5pm-10pm ]. KOHLRABI. raw and fermented kohlrabi, apple and hemp hearts.

[ open for dinner, 5pm-10pm ]. TIMBER. cedar-infused rye, pear aquavit, mushroom syrup, pickled spruce, whole egg, smoky pear & black walnut bitters. creamy, aromatic, complex & decadent.

[ open for dinner, 5pm-10pm ]. SUNCHOKE. sunchoke ice cream with crispy sunchoke chips and a black sunchoke dulce.

[ open for brunch, 11am-3pm and dinner, 5pm-11pm ]. HONEY MUSSELS ESCABECHE. mussels escabeche served with torn bread and lovage oil.

We're excited to announce the return of our Published Sunday Dinner Series on Sunday, November 29th! Three of our favourite chefs that will be joining our Executive Chef, Gus Stieffenhofer-Brandson in the kitchen include - Phil Scarfone of the Savio Volpe Group Christian Eligh of the Top Table Group Bryan Satterford of Juke Fried Chicken & Beetbox... This ten course tasting menu will included dishes from all four chefs as well as wine and cocktail pairings by our talented somme and bar team. For more information and ticket purchase, head over to our Event page on our website! Link in bio.

[ open for dinner 5pm-10pm ]. CHARRED SAVOY CABBAGE. savoy cabbage from @zaklanheritagefarm served with a spicy pork vinaigrette.

[ open for brunch, 11am-3pm and dinner, 5pm-11pm ]. AVARICE. mount gay eclipse, j wray, pumpkin oleo and purée, lime, arabica and tiki bitters. HAPPY HALLOWEEN from the published team. be kind and stay safe

[ open for dinner, 5pm-11pm ]. PACIFIC OCTOPUS. braised and roasted octopus with fermented peppers from @zaklanheritagefarm and a hazelnut romesco sauce.

[ open for dinner, 5pm-11pm ]. LAMB NECK. braised lamb neck with charred cabbage, salsify and burdock.

[ open for dinner, 5pm-10pm ]. AEBLESKIVER WITH BOURBON MAPLE. three danish donuts served with bourbon maple syrup. - Available for brunch, Saturday & Sunday, 11am-3pm

[ open for dinner, 5pm-10pm ]. ROASTED NORTH ARM FARM PUMPKIN. roasted pumpkin with a pepita miso glaze, candied pumpkin seeds served with a koji butter sauce.

[ open for dinner, 5pm-10pm ]. CHANTERELLE. foraged chanterelles, pierogi & smokey celeriac.

[ open for dinner, 5pm-10pm ]. MANITOBA PICKEREL. pickerel roasted in a kohlrabi dashi served with roasted yu choy and rice cakes.

[ open for dinner, 5pm-10pm ]. PRAWN TOAST. prawn toast with pickled shiso and black garlic purée.

[ open for brunch, 11am-3pm and dinner, 5pm-11pm ]. ESPRESSO MARTINI EXOTICA. j wray, amontillado sherry, banana, espresso and nutmeg. - a rich, yet surprisingly light update on the classic. - **only available during brunch hours

[ open for dinner, 5pm-11pm ]. PUMPKIN. pumpkin sorbet with pumpkin cake and a pumpkin seed miso caramel.

[ open for dinner, 5pm-10pm ]. CHICORIES. belgian endive with crab apple, noord gouda, fried bread and a ryeso dressing.