Published on Main

[ 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.

[ 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, turnips

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

Now on the menu.

[ 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

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.