about
LAUREN MOORE
ASSISTANT GENERAL MANAGER
FOOD
It’s our hope that our cuisine excites and intrigues, we fall into our local habitat for influences with a nod to our journey and a bow to the global culinary playground. Contemporary with a focus on local and sustainable, we enjoy supporting our much loved local farms and producers. Highlighting the best of what we can find for each season, quite literally as we have a passion for foraging born of our journey through some of Europe’s top restaurants.
We offer a large selection of dishes, designed to be enjoyed the way we like to eat, much and varied, flavours to be shared amongst friends. Some things might be new to you, some things might remind you of a notion from your past, we want to try and tell a story through clean and precise flavours, delicately chosen and presented for your consuming pleasure.
WINE
Our wine program at Published on Main, focuses on low intervention, organic, biodynamic and natural winemaking. Celebrating delicious juice made from healthy,
happy plants and farmed with sustainable and ethical practices. We want to highlight those that have created a symbiotic relationship with their surroundings in the pursuit of making world-class wines.
We have been recognized by Star Wine List as finalist nominees in “Best International Short List ” & “Best International Sustainable Wine List”. As well we are proud to be one of two Champagne Krug Ambassade’s in Canada.
We are very fortunate to have a dedicated Sommelier team at Published, who are thrilled to showcase the carefully curated selection of producers that really excite and inspire us. The wines listed have been meticulously considered for our menu and are meant to complement and enhance the endless variety of flavours created by our incredible team of chef’s. Our wine list is a living, breathing document that is constantly changing and evolving, so there will always be something new for you to discover. Whether you need a bottle for the table, a quick glass, or pairings alongside your tasting menu, our team will be there to assist every step of the way.
If you choose to see our cellar list, please ask your Sommelier for the printed “Above & Beyond” list.
We are very proud to have these talented Somm’s on our team: Aleksandra Rahman, Evan Pelletier, Haley Macleod, Jayton Paul, Karan Guegueniat
BAR
At the heart of our bar program are two guiding principles: a relentless pursuit of innovation, where we constantly challenge the boundaries of our craft, and a light-hearted approach that reminds us to not take ourselves too seriously. Our cocktails artfully balance elegance with a touch of whimsy, designed to delight you with either a refreshing novelty or a comforting familiarity. We believe that both life and drinks should be vibrant, engaging, and enjoyed with gusto. While we always have a selection of time-honoured favourites on the back bar, we take pride in collaborating with local producers and introducing our guests to niche brands. This reflects our core ethos: a journey of continuous discovery.
Our bar team consists of deeply passionate individuals, each contributing their unique expertise to elevate the art of our hospitality. As you settle into a seat at our bar, consider yourself a cherished guest in our home. Whether you’re here for a quick visit or an immersive experience, it’s our honour to share our passion and dedication with you.
the space
Inspired by traditional English coffeehouses from the 18th century, which acted as the primary centre for communication of news in local communities at the time, these public houses were spaces where publications could be distributed, communicating with the masses.
The restaurant was divided into two separate areas. The front, a ‘solarium’, where pale green tones and natural cane were used to create a light, more natural aesthetic. Counter height seating allows for a less formal approach as this was integral for a casual and welcoming atmosphere. A suspended plant canopy allows for vines to grown and creep at will. In the rear dining room, traditional panelling was used as a feature. Dark tones to the wall and ceiling over the garde manger bar create a more intimate space for evening service.
Both areas were tonally linked to create a subtle transition from one space to the other, reflecting the considered, locally sourced menu that changes with the seasons.
The design was centred around traditional finishes aging with the space over the years to come.