I love curating an experience for people. My passion for food, cooking and entertaining began when my family immigrated to Chicago from Jamaica. Unable to start school (Americans start later than Jamaicans), I followed my mother, Marjorie around the kitchen. If she stopped moving, I bumped into her. I learned early what gracious hospitality looked like and have learned professionally that the space, the service, the quality of the ingredient and knowing where it comes from create the Marjorie experience.
I grew up a block away from Brother Tim’s Health Food Store. That only amplified the foundation of what I love to cook and eat. I’m a product of all of those things, as is the restaurant. Being at Marjorie is like being a guest in my home, although our Chef, Ben Coe + Pastry Chef, Manda Mangrai can get the meal on the table much quicker than it is served when you have dinner at my house!
The space is art-rich, warm, well designed (friends from sKb and objekts Interior Design partnered with me to make this happen). Service is personal, and ingredients are locally sourced. Over the summer, we have enjoyed the product and inspiration from our weekly visit to the Madrona Farmers Market, wagon in tow. The drinks are crafted with fresh ingredients and premium liquor. Our cute little patio was landscaped by me – as we wanted to make the outside dining experience a little more cozy. We do small group private dining, embrace big parties and make the single guest feel welcome.
— Donna Moodie, Owner, Marjorie Restaurant
The space, the service, the quality of the ingredient and knowing where it comes from create the Marjorie experience.
