Herb and Omni offers five-star experience in Whitefish

The Whitefish building seated on the corner of Central Avenue and First Street took on a new look this summer and is now serving up what the owners hope will be a five-star dining experience.

With the pandemic allowing owners Michael and Jamie Goguen time to reflect on the building’s future, the couple decided to revamp the bar that was formerly Casey’s and turn it into a restaurant and entertainment space now called 101 Central.

“During the pandemic when everything was at such a standstill, it started to weigh on my mind what this place could be and how it could best serve the community,” said Jamie.

A quick turnaround of eight months’ construction allowed the building’s new restaurant, Herb and Omni, to open in early August. The split-level kitchen which previously only offered bar food was consolidated into one floor by digging into the ground level next door and now offers what Jaime described as modern cuisine.

“This is food that is thoughtfully sourced with the community in mind,” she said. “We’re here to wow people and to open the minds and the mouths of people with interesting flavors and different textures.”

Herb and Omni’s opening chef, Justin Kingsley Hall, has launched several restaurants in Nevada and California, and works closely with the James Beard Foundation, a national nonprofit culinary arts organization.

“Justin is very interested in local purveyors that make smaller batches, smaller quantities, and then sell it to the public and he loves the idea of char and fire and how to create that smokiness and that flavor while having this juicy, sumptuous meal,” said Jamie. “He’ll char a piece of romaine lettuce which you would never think to do, but then you slice into it and eat it and all the flavors are there.”

Chef Justin’s influence can be seen in dishes such as the charred cauliflower head, butter seared scallops and braised leeks. As the name suggests, Herb and Omni caters to vegans, vegetarians, omnivores and carnivores. From the 16-ounce, dry aged angus ribeye to the cast iron roasted eggplant, Jaime said it was important the restaurant had something for everyone.

“The menu must serve herbivores and omnivores, vegetarians and vegans, as well as people who eat meat,” said Jamie. “And you don’t have to be vegetarian to enjoy these dishes because they’re seasoned in a way that the savory and umami textures are there. But I’m a hunter as well, so I recognize that people here love to have meat and I want to eat with everybody.”

Jamie said that community is an important aspect of Herb and Omni’s culture which is why the menu is set up in a way that encourages diners to order several plates and share.

“Restaurants equal community and that’s not just our restaurant. People have to eat and I think what the pandemic showed us is that we love to eat together,” she said. “We work in harmony in a small community with other restaurants and we all share resources, whether it’s the purveyors or wait staff or kitchen crew.”

Herb and Omni’s menu will change seasonally and will consistently showcase flavors from local sources such as Two Bear Farm, Wicked Good Produce, Western Montana Wagyu, Fleur Bakery, Flathead Seafood, Wild Bear Orchard and Sun Hands Farm.

“I want to bring the experience of five-star dining back and give that feeling that you’re being cared for, that you matter, that what you have to say is important, and that the food is served with the most thoughtfulness in regards to the region, your health, and the quality of what you’re putting into your stomach,” said Jamie.

As for Herb and Omni’s ambience, Jaime drew inspiration from a restaurant in her hometown of Las Vegas called Delilah. She described the restaurant as having a mid-century “Gatsby” feel.

About Delilah, she said, “It’s very much supper club style. There’s a stage with a piano, a saxophone, and a jazz singer in an evening gown with rhinestones on, and she’s sparkling and singing away while we’re enjoying Frank Sinatra’s favorite meal, which I hear was chicken and dumplings. It’s a menu that’s not fussy, but at the same time you’re in this extremely elevated dining experience.”

To further support the arts and culture community, the second floor serves as a space to host bands, theater productions and other entertainment. The space, aptly named the Second Story, includes a mezzanine overlooking an extended stage, newly installed uplighting, a green room, and a VIP area. The theater has a dedicated band called the Second Story Band which Jamie said is a “postmodern jukebox style” and features a saxophone, baby grand piano, trumpet, a tap dancer, and two jazz singers.

“Meredith Brayley is a Broadway actress and Dustin Brayley is the lead singer and guitarist for the Trans Siberian Orchestra. Meredith started her own production company, Merie Productions, and they have put together an incredible team,” said Jamie. “For the last few weeks of summer, people would come out and just spontaneously start swing dancing. It was such an unexpected, welcoming feeling from the community that this was something they loved and valued.”

When asked where she sees Herb and Omni in the next five years, Jamie expressed the importance of continuing to be an owner-operated restaurant and said, “This restaurant will be here until the day I die. My highest value is that everyone leaves happy. It’s not easy and it’s never going to be perfect, but that’s my intention every day.”

101 Central’s rooftop bar, which is currently under construction, will be Whitefish’s largest outdoor rooftop patio, according to Jamie, and is set to open in spring of 2024.

 Second-floor bar and gathering space at Herb & Omni in Whitefish on Wednesday, Oct. 4. (Casey Kreider/Daily Inter Lake)
 

 Charred cauliflower head with truffle vegetable demi sauce, pickled onion and fried capers at Herb & Omni in Whitefish on Wednesday, Oct. 4. (Casey Kreider/Daily Inter Lake)
 

 The bar at Herb & Omni in Whitefish on Wednesday, Oct. 4. (Casey Kreider/Daily Inter Lake)
 

 Butter-seared scallops with potato dumplings, sun dried tomato and arugula pesto, and crispy artichoke at Herb & Omni in Whitefish on Wednesday, Oct. 4. (Casey Kreider/Daily Inter Lake)
 

 Dining area at Herb & Omni in Whitefish on Wednesday, Oct. 4. (Casey Kreider/Daily Inter Lake)(Casey Kreider/Daily Inter Lake)
 

 The bar at Herb & Omni in Whitefish on Wednesday, Oct. 4. (Casey Kreider/Daily Inter Lake)
 

 Dining area at Herb & Omni in Whitefish on Wednesday, Oct. 4. (Casey Kreider/Daily Inter Lake)