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Connor

@connorsprling

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📍 June
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BC Ling Cod • endive & fennel salad, sauce vierge
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Wild caught BC ling cod, pan roasted in butter until it turns golden outside and stays tender and flaky all the way through. Endive and fennel salad with a lemon dressing brings the crunch and bitterness, and sauce vierge, Sungold tomatoes, olive oil, orange juice, fennel, herbs, left completely raw so everything stays bright, pulls the whole plate together.
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Fun fact: “sauce vierge” translates to “virgin sauce,” named for the fact that nothing in it ever touches a stove. Light plate, still goes hard.
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#juneoncambie #cambievillage #vancouverfood #yvrfoodie #bcseafood

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📍Vancouver
Mates on crates with Lucious Mani, Co-Owner of Maître D’ Solutions! If you’re looking to for a Maître D’, Lucious and his team are who we personally contract for our Chefs Favourite events!

Follow @chefs.favourite to show your support for the local hospitality industry 🫶🏻

#matesoncrates

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A little late, but I wanted to take a moment to look back on my time at June.

I was there from the opening, working through the long days, services, competitions, and events alongside great chefs.

I learned a lot, pushed myself, and shared the kitchen with people I have a lot of respect for.

Thank you to my chef & mentor @connorsprling , and everyone who was part of this chapter.

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📍 June
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AAA Harmony Farms Beef Tenderloin • shallot and peppercorn brandy jus, crème fraîche, caramelized cream, house fries
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Our tenderloin steak frites starts with AAA graded Harmony Farms beef, seared and finished in a shallot and peppercorn brandy jus. Crème fraîche folds in for tang, followed by a caramelized cream that’s been clarified, cooked until it turns deep and nutty, then strained to strip out the milk solids so what’s left is rich and almost toffee like underneath all that pepper and brandy. House fries on the side, right where they belong.
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Classic bistro logic, good beef, a proper pan sauce, nothing extra needed.
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#juneoncambie #cambievillage #vancouverfood #yvrfoodie #frenchbistro

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@juneoncambie LaLa x @barhighfive x @asahisuperdry_ca 🍸🍺✌️Ueno-san 👏 👏 👏

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📍 June
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Spanish Octopus • wild caught, olive oil braise, charcoal grill, lemon Fresno glaze, tomato vinaigrette
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Braised low and slow in olive oil and aromatics until it’s completely tender, then finished over charcoal and brushed with a glaze built from grilled lemon juice, Fresno peppers, and garlic honey.
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Underneath it, a tomato vinaigrette doing a lot of the work. Local heirloom tomatoes finely diced with olives, shallots, raspberry vinegar, toasted coriander, and harissa. Sweet, briny, sharp, and a little bit of heat, all in the same bite.
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Hours in the braise, minutes on the grill, gone even faster than that.

✨ it‎’s a feature, so catch it while you can!

#juneoncambie #cambievillage #vancouverfood #yvrfoodie #octopus

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Opening Day @published.on.main
The one true chef @connorsprling
2019

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FOIE GRAS NRG BAR
strawberry and rose

Oldie but a Goodie

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📍 June

Cherry & Strawberry Tart • amaretto cherry compote, lemon cream cheese, fresh strawberry purée

Cherries and strawberries from Hannah Brook Farm and North Arm Farm, both committed to sustainable, chemical-free growing practices that let the produce speak for itself.

Amaretto cherry compote and fresh strawberry purée layered over a lemon cream cheese filling. Jenna’s goal was simple: let the fruit do the talking without burying it in sweetness.

Peak summer in tart form. The fruit is the point.

#juneoncambie #cambievillage #vancouverfood #yvrfoodie #bcproduce

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Duck Confit • peas, morels, pomme purée, duck jus

Fraser Valley duck legs cooked in duck fat overnight, then seared to order so the skin comes out properly crispy. Brushed with a black garlic and rosehip purée before it hits the plate. Pomme purée made from North Arm Farm’s German butter potatoes, roasted morels and yellow oyster mushrooms sourced locally, fresh peas from Vive le Veg, frisée with pickled shallots alongside.

Confit is one of the oldest preservation techniques in French cooking. Slow-cooking in fat keeps the meat impossibly tender while locking in flavour in a way that no other method replicates. This one had all night.

#juneoncambie #cambievillage #vancouverfood #yvrfoodie #frenchbistro

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📍 June

Bluefin Tuna Carpaccio • lemon, crème fraîche, caper, shallot

Bluefin brought in fresh, frozen, and sliced daily. The crème fraîche is house-made, the lemon gel is made from peel and juice, the shallots are pickled in white wine vinegar. Capers, and toasted ciabatta from La Baguette et l’Échalote to finish.

Carpaccio is one of those dishes that shows you everything about a kitchen in a single plate. No heat to hide behind. Just quality, technique, and a little acid to bring it all together.

#juneoncambie #cambievillage #vancouverfood #yvrfoodie #bcseafood

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📍 June + LaLa

Canada’s 100 Best 2026

June hit no. 4 for Best New Restaurant and no. 29 on the main list.
LaLa came in at no. 19 for Best Bars.

We’re grateful, honoured, humbled.

Today’s about giving the kitchen team their flowers. Connor, Brandon, Jorge, V, Jenna and the entire back of house have been putting in the work every single night.

Huge congratulations to @sumibiyaki_arashi for taking no. 1 Best New Restaurant. Pete Ho and that team are doing something truly special.

And to all the Vancouver restaurants on these lists, to the industry at large, this city’s culinary scene is going off right now. We’re proud to be part of it alongside all of you.

Thank you to everyone who’s supported us since we opened. This belongs to the team, the regulars, the city that showed up from day one.

@canadas100best

#juneoncambie #lalayvr #canadas100best #vancouverfood #vancouverbars

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