Wildweed

Join us at the chef's counter for our tasting menu experience. Our curved 12-seat view into the kitchen and the street outside through graceful windows spanning the space, offers an experience unparalleled in the region. Each menu follows a story of 7 ingredients over approximately a dozen dishes. We offer multiple pairing options in addition to access to our full beverage list. This experience is a prepaid journey, with the option to also pre-purchase beverages. This will allow you to be fully immersed in the experience without any distractions. Tipping is not required as a service charge (20% service charge, 3% health fund charge) will be applied to ensure equitable wages for all of our team members. We’re always happy to assist with reservation changes when notified in advance. As the chef’s counter is a carefully curated experience, we’re unable to accommodate rescheduling or changes within 24 hours of your reservation. Reservations canceled or modified within this timeframe are non-refundable without prior communication with the Wildweed team. If you have any questions or need assistance, please don’t hesitate to reach out to us by email at reservations@wildweed-restaurant.com.

A la carte dining with a focus on hand shaped pastas, peak season ingredients though a modern midwestern lens.

Join us in the dining room for a la carte dining- we'll be offering a special collaborative menu with our friend Chef Gus Stieffenhofer-Brandson from Published on Main, a Michelin starred restaurant in Vancouver British Columbia. At Published on Main, Gus brings his passion for locally-farmed, foraged and fermented foods to the table, celebrating the bounty of British Columbia, while being globally inspired. Under his leadership, Published on Main has received several accolades, including No.1 on Canada’s 100 Best Restaurants in 2022, attaining one of Vancouver’s first Michelin stars, and No.17 on North America’s 50 Best Restaurants list in 2026. He was also Vancouver Magazine’s 2022 Chef of the Year. Born and raised in Winnipeg, Manitoba, Gus spent a big part of his time growing up either in the garden at home, or out at his grandparents farm. He’s always had an incredibly close connection with food, and from an early age, felt most at home in the kitchen. After a number of years working through many busy Winnipeg restaurants, Gus decided to get out of his comfort zone, and cook abroad. He completed several stages at Michelin-starred restaurants in Germany, before returning to Canada to work with well-respected chef Scott Jaeger at The Pear Tree Restaurant in Vancouver. He then spent a summer at Copenhagen’s famed Noma, an experience that further shaped his food philosophies and broadened his knowledge. Outside of Vancouver, Gus can often be found collaborating with other chef pals across the country, such as cooking on a river at RAW:almond. When he’s not on the stove, Gus is most likely in the mountains somewhere, foraging for mushrooms, huckleberries, elderflowers, or whatever other wild edible is at their prime.