100 Main

The kitchen at 100 Main operates with a locavore philosophy, sourcing every ingredient from a strict 100-mile radius to ensure peak seasonal expression. A standout is the Salish Swim, featuring pan-seared salmon with a delicate, translucent flake and a crisp, salted skin. The dish is elevated by a vibrant herb emulsion that releases a sharp, grassy aroma of freshly harvested dill and chives. Technique is paramount here; the house-made bread utilizes locally milled rye, resulting in a dense, chewy crumb and a deeply caramelized crust. Each plate is a study in flavor balance, often pairing rich proteins like duck or Wagyu beef with the bright acidity of fermented root vegetables. The presentation is minimalist yet intentional, allowing the raw integrity of the ingredients to command the diner's attention. It is a sophisticated tasting journey that celebrates the rugged bounty of the surrounding landscape with technical precision and sensory depth.