"Published on Main's wild BC sockeye salmon with pine needle oil, cedar smoke, and coastal herbs is the hyper-local West Coast dish that has been the signature since the restaurant opened. The pine needle oil is foraged, the cedar smoke is applied in a chamber, and the result tastes like Vancouver's coastal forest. This is terroir cooking applied to seafood."
— Expert, 93/100 credibilityExpert Reviews
"Published on Main's wild BC sockeye salmon with pine needle oil, cedar smoke, and coastal herbs is the hyper-local West Coast dish that has been the signature since the restaurant opened. The pine needle oil is foraged, the cedar smoke is applied in a chamber, and the result tastes like Vancouver's coastal forest. This is terroir cooking applied to seafood."