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Green. The color of the season. The sun is shining, the leaves are sprouting, and our kitchen is hard at work. Come see what wonders they’re working with all this green. . . . #hundrednorth #bellingham #bellinghamrestaurant #green #organic #eatlocal #farmtotable #eatgreen #bellinghamfood #farmfresh

What a beautiful day for one of our delicious cocktails at Hundred North! We open at 4:30. Pair it with one of our always organic salads or small bites... or bring an appetite and try our delicious from scratch corned beef entree, the duck, or the black cod with mushrooms and lemon cream 🙌

The Cauliflower Caesar is back!!! Such a delicious small dish, come try! We love our all-organic veggies. You should also try the chicken fried rabbit livers - imagine the best fried chicken ever, but better, more tasty, sustainable and Whatcom raised by Valley Farmstead

We’re serving up some seriously green goodness this Sunday for St. Patty’s. These brunch beauties are lookin good and tasting even better. KIWI SHRUB MIMOSA & TOMATILLO BLOODY MARY . . . . #hundrednorth #bellingham #bellinghambrunch #brunch #organic #mimosa #tomatillo #bloodymary #saintpatricksday #stpattys #stpattysday

This crisp, floral beauty is sure to delight the tastebuds. GREEN APPLE & TURNIP SALAD with celery, parsley, almond, house coriander infuse honey and bay leaf oil.

What’s that? Asked the Cat, tipping his hat. Green eggs and ham, replied Sam-I-Am. But why, Sam? Why? Well because we can, laughed Sam. We’re cooking up something special (and green) for St. Patty’s day this weekend. Check it out here: https://www.hundrednorth.com/menus/#green-brunch-st-pattys-day-2019

Here at Hundred North we're committed to sourcing seasonal produce. Our ever evolving menu mirrors the time of year. Over the past months we’ve hunkered down with the rich, savory flavors of root veggies and hearty herbs. Now that the days are getting longer the bounty of summer is on all our minds. We must be patient and first sow the seeds and tend the fields. Enter citrus: Like the warmth of the sun on a brisk February day, citrus is a welcome culinary respite in these wee winter weeks. A reward for our patience, and a taste of things to come. Pay us a visit today and taste just how dynamic even the shoulder season can be!

New dish tonight! Grilled squid stir fry with broccolini, kumquat, and peanuts... it's delicious!

Here at Hundred North we are committed to sourcing seasonal produce. Our ever evolving menu mirrors the time of year. Over the past months we’ve hunkered down with the rich, savory flavors of root veggies and hearty herbs. Now that the days are getting longer the bounty of summer is on all our minds. We must be patient and first sow the seeds and tend the fields. Enter citrus: Like the warmth of the sun on a brisk February day, citrus is a welcome culinary respite in these wee winter weeks. A reward for our patience, and a taste of things to come. Pay us a visit today and taste just how dynamic even the shoulder season can be.

We're open! And it's "Pot and a Pour" night, $25 bucks will buy you a giant 4 day red wine braised beauty with organic veggies and a glass of wine or beer of your choice

It's a perfect night to warm up at Hundred North with some of our many new dishes. Try the dry aged meatball small plate, smoked carrots with walnut panna cotta (insanely delicious!), or the pan roasted steelhead entree. Stop by to scope out all the other new food items and our new cocktail list - our classic four day red wine braised pot roast or cassoulet is sure to warm those extra cold bones as well!

Shout out to the great people who keep us running smoothly even when things break. Having such great people who come at a moments notice any time of day is huge! Thanks Andy refrigeration who got here in 30 minutes to fix the heat last night, LJ's Handyman Service Inc., Spectrum Plumbing & Heating, INC, Baker Septic Tank Pumping, Inc., Smith Mechanical, and all those unmentioned who have come to the rescue!!

We're humbled by the press we received from the most prominent culinary publisher, Eater in their "14 Places worth a drive from Seattle". Our focus on creative, delicious, organic, locally sourced cuisine is what fuels our passion and it feels great when our hard work gets noticed! Check out the article https://seattle.eater.com/maps/where-to-eat-seattle-road-trip

This Wednesday January 23rd, don't miss our one night Italian feast! 5+ courses each paired with a wine from G.D. Vajra, an incredible family run historic Italian vineyard. If you haven't been to one of our wine dinners, you must - we really bring it, and you won't find anything like it anywhere else in Bellingham! Reserve your spot on our website www.hundrednorth.com, or email [email protected]. Full Menu on event page and our website, event page link in comments!

Join us for a 5+ course Italian dinner and wine tasting with G.D. Vajra Vineyard of Northern Italy on Wednesday January 23rd! Enjoy incredible creations from Chef Todd such as his black pepper risotto, dry aged beef sausage, and grilled squid - each course is paired with a different wine. Reservations are still available on our website just click "make a reservation" and select the 23rd and the time you desire. Don't miss this opportunity to enjoy truly inspired Italian food in Bellingham with perfectly paired wine from a historic vineyard! See our event page for full menu and details, link in comments.

Have you tried our Duck Breast? This is my favorite entree right now and a great alternative to beef! Served with shiitakes, stir fried wheat berries, beets & greens, and a delicious red wine Demi sauce. Seriously, try it, tonight.

Don't miss brunch at Hundred North every Sunday starting at 9:30, we stop seating at 2:30. Remember we're 100% from scratch and organic right down to the tomatoes we use for the Bloody Mary mix. Pictured are Chilaquiles, with black bean, jack cheese, and chipotle salsa. There's a link to the menu in the comments below!

Our rockfish is sublime! I was able to sit down and enjoy it last week and was really blown away by the spot on combination of textures and flavors. This weekend it is served with roasted carrots and kale, sauce Charmoula, and sumac. See you tonight!

We've been enjoying a holiday break this week and hope you have been too, but we can't wait to get going again and to see you starting on Friday!!

We’ve got some cool things afoot! Turn on HD mode and check in with Alexine about our November 8th wine dinner (tickets here: https://www.eventbrite.com/e/5-course-wine-dinner-with-isenhower-cellars-tickets-50787779616), her smoked butter fat washed bourbon, and butter pecan rye - both of which will start going into cocktails mid October!

Attention whiskey drinkers: think you don’t like gin? Try the Vancouver! Alexine breaks down this great Pacific Northwest original cocktail and compares it to the venerable Manhattan. Come down and give the Vancouver a try. (Be sure to turn on HD mode, and apologies on the audio quality!)

Saturday night, get yourself one of the finest steaks in town!

Switch to HD (on your mobile devices) and enjoy Alexine coming at you with a new cocktail: the Turn and Burn! Featuring Blanco tequila, Campari, creme de peche, lemon juice, and sous chef Joe’s house chili pepper sauce. It’s sweet, it’s spicy, and it’s delicious! Try one next time you’re in.

Toggle on HD mode friends, and learn how Alexine makes the Paper Plane cocktail! With Cadee port barrel aged bourbon, Amaro Nonino, Aperol Apertivo, and fresh squeezed organic lemon juice, we recommend you come out and enjoy this cocktail tonight!

Panzanella! A Tuscan dish coming at you for $9, this is a perfect summer salad. Featuring ingredients from Spotted Owl Farm and Cloud Mountain Farm Center, it’s a perfect blend of tomatoes, eggplant purée, cucumbers, basil, sesame seeds, and completed with a sherry vinaigrette. Come try one at brunch, or for dinner!

Sous chef Joe checking in and recommending that you try the delicious and shareable rockfish ceviche. A popular dish in the Pacific coastal regions of Latin America, ceviche is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. In our ceviche, we’re using locally caught rockfish (as fresh as possible), Spotted Owl Farm habaneros, fresh squeezed lime and grapefruit juice, fresh cucumbers from Cloud Mountain Farm Center, pickled red onions, micro cilantro, and house fried chips. Get it during brunch, or dinner! (Toggle HD on phones for best audio and video).

Did we mention our patio? Maybe so... but we’re super excited about it! Come hang out and let time slow down a bit while you enjoy the sun, a few cold drinks, and some delicious food!

We’re co-hosting a field dinner with our friends Atwood Ales on August 10th and 11th on Atwood’s farm. The event will feature 10 expertly prepared courses, paired with 5 of Atwood’s finest beers. It’ll be an evening to remember! Learn more at www.atwoodalesfarmdinner.com!

Say hello to our Bar Manager Alexine, and to Mrs. Robinson, one of our favorite seasonal cocktails. Featuring Heritage Distilling Company, Inc gin with a celery infusion, Samson Estates Winery framboise, fresh squeezed lemon, and prosecco. Refresh yourself with a Mrs. Robison this weekend!