Join Us For An Evening With Guest Chef Mackenzie Kitburi 11/18

Foraged Chanterelles. Photo GS

Foraged Chanterelles. Photo GS

Marjorie invites you to join us for a special dinner with Guest Chef, Mackenzie Kitburi on Tuesday, 13 November, 2014.

Chef Joseph Bollag invites his colleague, Mackenzie Kitburi to play in Marjorie’s kitchen for the night.  Mackenzie has crafted a menu that embraces the bounty of the Northwest, while saluting his own unique style.  Of course it goes without saying, Mackenzie shares our passion for all things local, sustainable and seasonal!

Gathering from the garden.

Gathering from the garden, Chef Mackenzie Kitburi is clearly a welcome guest at Marjorie.

Washington, DC based Chef Mackenzie Kitburi is the Executive Chef and Owner of Capital Taste, an Underground Dining Experience which includes Pop Ups, Dinner Parties and Catered Events.  He believes that cooking is a true craft founded in its ability to touch another person’s soul, using all of the senses.  Passionate about utilizing every every inch of the animal or vegetable, Kitburi is a “scratch” cook who firmly believes in using seasonal  and local ingredients.

The Menu:


Dungeness Crab  Apple Fluid Gel, Celery Root, Walnut Dust


Smoked Chicken Veloute  Wild Mushroom Crema, Candied Squash


Dover Sole  Beet Variation, Roasted Cauliflower, Remoulade


Pork Chop  Butternut Squash, Olive Oil Crushed Potatoes, Huckleberry


Japanese Souffle Cheesecake  Persimmon Chutney, Cinnamon Crema


Almond Cake  Pomegranate Compote, Hazelnut Praline


Wine Pairing + $25


Our advice? Gather a few friends and make a reservation for a fun evening with your hosts at Marjorie.  We would love to have you!




Join Us For Restaurant Week!


Marjorie is participating in Restaurant Week and we look forward to hosting you!

Enjoy Chef Joseph Bollag’s fabulous menu available Sunday through Thursday, October 19 through 30,  for thirty dollars!


Roasted Cauliflower  Bagna Cauda, Pine Nut, Sultana, Celery Heart Salad

Frisée Bacon Lardon, Sourdough Crouton,  6 Minute Egg, Champagne Vinaigrette, Chervil

Winter Squash Soup


Hanger Steak  Whipped Parsnip, Grilled Radicchio, Saba, Fines Herbs

Lake Trout   Baby Potato, Romesco, Arugula, Shaved Fennel, Grapefruit

Forest Mushroom Risotto Roasted Squash, Wild Cress, Parmesan Frico


Lemon Parfait Olive – Thyme Shortbread, Huckleberry Conserva, Whipped Cream

Pear Crisp Vanilla Bean Ice Cream

Chocolate Panna Cotta Hazelnut Crumbles, Candied Orange

It will be our pleasure to host you!





Autumn Rules

Fresh and Local Chanterelles from Foraged and Found. Photo GS

Fresh and Local Chanterelles from Foraged and Found. Photo GS

When the weather cools, the days grow shorter and the summer produce disappears, it is time to cozy up to the warm environment of Marjorie!  While the bounty of the Northwest has been wholeheartedly enjoyed all summer, there is no denying, the Chefs have been anticipating the change of season with much joy.  There are many things to be grateful for…Mushrooms, Squash, Pumpkin, Persimmons, Quince…

The Chanterelle Sautee.  Photo GS

The Chanterelle Sautee. Photo GS

The Chanterelle Sautee is one of those menu items that creates a “buzz”.  Were it just for the amazing local treasured Chanterelles, it would be a delightful experience.  Add to this a Gruyere Croquette, Local Huckleberry Sauce and Pickled Mustard Seed.  Slightly addictive.  Definitely awesome.

The Elements. Photo GS

The Elements. Photo GS

It is truly amazing to see what artistic creations are made by the crew at Marjorie.  It is a small kitchen, staffed with a culinary team that is driven by passion and a true love of food.

Marjorie's Thursday Night Kitchen Crew. Photo GS

Marjorie’s Thursday Night Kitchen Crew. Photo GS


Marjorie Proudly Embraces New Chef Joseph Bollag

Joseph Bollag, Marjorie's newly appointed Chef. Photo GS

Joseph Bollag, Marjorie’s newly appointed Chef. Photo GS

Joseph Bollag leads the kitchen at Marjorie, maintaining the appreciation for all things local and farm fresh, while adding an exciting twist to the style of Capitol Hill’s charming treasure box.

Chef Bollag uses amazingly fresh ingredients. Photo GS

Chef Bollag uses amazingly fresh ingredients. Photo GS

Marjorie continues to seek out the freshest local and sustainable ingredients, showcasing them in Joseph Bollag’s creative and seasonal menu.

More than just beets on the Marjorie Beet Salad. Photo GS

More than just beets on the Marjorie Beet Salad. Photo GS

The Autumn Season has been particularly lush and bountiful.  Joseph has enjoyed creating his first few original menus with provisions from some of our favorite vendors, Local Roots, Pacific Crest Farms, Collins Family Orchards and Stokesberry Farm.

Don't try this at home! Photo GS

Don’t try this at home! Photo GS

Joseph was drawn to the business at an early age.  The son of restaurateurs, Joseph often worked in his Dad’s Oregon restaurant, graduating to high profile restaurants in Seattle and Los Angeles (How to Cook a Wolf, Fig and Olive and the Hungry Cat, just to name a few) when he branched out on his own.  With an inspiring work ethic and an admirable commitment to create a unique and mouthwatering menu, Joseph is welcome addition to the Marjorie crew.  Marjorie invites you to enjoy the pleasant and palatable experience of Chef Joseph Bollag’s Autumn menu.



Summertime…And the Living is Easy!

The darling of Seattle Patios, Marjorie’s outdoor offers a chic, off the street and off the beaten path option for al fresco dining.

After a winter of closed garage doors and the heater going full blast, it is time to enjoy the beauty of Marjorie’s charming patio!  The colorful chairs, the flora and fauna, the distinct warmth…all await your arrival.

It feels magical on a summer night to enjoy Chef Dustin Calery’s menu, full of local produce, sustainably procured meats, seafood and poultry.

You had me at Craft Cocktail!

Miss Marjorie’s Steel Drum Plantains are a perfect compliment to the Marjorie Patio, a cocktail and Dustin’s fabulous menu!