Patio Dining at Published on Main

In this ongoing series I will be featuring all sorts of patio dining experiences from small restaurants with one table on their patio, to large restaurants with multiple tables on the patio, to hidden patios, and ones with unique patio configurations that have been created during the covid19 pandemic.

Here is one of the patio dining meals that I have experienced recently.

Patio Dining at Published on Main

Enjoyed a delicious dinner on the outside patio last week sharing a selection of dishes with my friend Eric. This restaurant features a newly built open-air patio on the side of the restaurant.

Patio is first come first serve with your advance reservations so do as I did and get yourself a 5pm reservation and arrive 15 minutes earlier to get yourself your choice of table on the patio.

Delicious food by Executive Chef Gus Stieffebhofer -Brandson and our passionate server was Dylan Riches who made for an enjoyable dining experience.

Seaweed Brioche – house made seaweed brioche buns with butter and they were a divine start.

Sungold Tomatoes and fava beans – beautiful dish.

Kanpachi – cured kanpachi served with black garlic purée, shiso gel and green strawberry — full of wonderful flavours.

Duck Meatballs – confit duck meatballs with a spicy black pepper sauce, sriracha mayo and cilantro; loved the spicy black pepper sauce and the meatballs.

North Arm Farm Carrots – served with a cashew cilantro sauce topped with dukkah; a beautiful plant forward dish.

Smoked Steelhead – smoked lois lake steelhead served with pretzel dumplings and leek fondue; all the components of this dish were delicious.

Chocolate chocolate, chocolate and sea buckthorn; and a winning desert in all senses.

Flax seed caramels & Tonka bean and passionfruit Gelee at the finish of our meal.

Published on Main is located at 3593 Main Street in Vancouver.

Web: https://publishedonmain.com/

Call (604) 423-4840

follow them on instagram @published.on.main

Stay tuned for the next feature in my Patio series.

By: Richard Wolak