Published on Main

On Vancouver's Main Street, Chef Gus Stieffenhofer-Brandson and his team have an uncanny sense of when produce peaks, sourcing and foraging from local farms and forests and pickling the surplus, with the jars doubling as décor. The contemporary cooking is both familiar and surprising, as in pappardelle stuffed with fresh cheese over a summer legume sauce, or Fraser Valley duck breast with cabbage, beets and a tableside pour of lingonberry sauce.