Marjorie Restaurant
Eclectic restaurant · Central Area ·
Small plates, craft cocktails, and unique seasonal dishes
Small plates, craft cocktails, and unique seasonal dishes
"At the latest iteration of Donna Moodie’s famed restaurant, the crispy spiced plantain chips are back on the menu. A staple since 2003, when Marjorie was in Belltown, the chips are now officially available at the Central District restaurant." - Harry Cheadle
"Reopened last year at a new Central District location, this Seattle classic still carries staples like a bread pudding for dessert, but on my last visit I opted for the matcha strawberry cheesecake instead: creamy and thick—you really have to push your fork through it—with matcha lending an earthy, grassy flavor; the peak-season strawberry topping might be too sweet and jammy on its own, but it’s a terrific contrast to the decidedly not-too-sweet cake. It may be off the menu soon (if it isn’t already), but pastry chef Manda Mangrai is killing it and will surely have another idea just as good." - Harry Cheadle
"Marjorie’s new location is exactly where you should go for a special, yet approachable, dinner. Each dish is a fun mash-up of flavors, including braised brisket with pink peppercorn dukkah and satsuma vinegar, and hushpuppies with arbol-spiked honey butter. Take advantage of their stylish dining room complete with paintings from local artists. You can also reserve a cozy area for when a private birthday party must involve mac and cheese and a perfectly tart lemonade." - aimee rizzo, lidiya belete, kayla sager riley
"When Marjorie closed its doors on Capitol Hill in 2023, the goodbye party attendance rivaled a 90s boyband farewell tour. It seemed like everyone in Seattle came out to say adieu to this dining institution. Its revival in the Central District, however, has come as a surprise and delight. Marjorie is back with a vengeance, churning out the same level of great dishes and welcoming atmosphere that many remember. Or even better, introducing itself to a whole new crowd. Marjorie’s new location is exactly where you should go for a special, yet approachable, dinner with an updated menu that stays true to the restaurant’s eclectic roots. Each dish here is distinct and a fun mash-up of flavors. We’re talking braised brisket with pink peppercorn dukkah and satsuma vinegar, or hushpuppies that when dipped in an arbol-spiked honey butter create a bite that conjures up warm and tingly feelings of holiday time around a fireplace. Take advantage of their stylish dining room complete with navy blue-hued walls and paintings from local artists. Or reserve a cozy area for when a private birthday party's non-negotiables are mac and cheese and a perfectly tart lemonade. No matter where you sit, the hum of friendly conversations and the ever-changing menu of comfort food already make this feel like a neighborhood mainstay where regulars identify their usual order, secure a favorite table, and plan their next dinner here immediately. Food Rundown Hushpuppies These sweet and sticky cornmeal balls feel like a rite of passage for any meal here. Our only minor complaint is that some come out a bit darker from the deep fryer than others. But you sort of don’t notice when bits of melty bacon get thrown on top and turn the whole dish up a notch. photo credit: Kayla Sager-Riley Seared Albacore Tuna There’s a lot going on with this dish—in the best way. Crispy, herby potatoes, a generous smattering of harissa, capers, and preserved lemons all get along well. And the meaty tuna is a mild, sturdy canvas that lets all those loud toppings do their thing. photo credit: Kayla Sager-Riley Jerk Chicken We would eat everything on this plate separately, together, upside down—it doesn't matter. The juicy chicken wing cooked in a mouth-warming spicy jerk marinated, the tender coconutty braised greens, and winter squash in a shiny shell of delicate molasses are all perfect on their own or as a harmonious whole. photo credit: Makena Yee Mac And Cheese A mix of sharp funky cheeses, springy noodles, and a golden brown top make this mac and cheese something we order on repeat. Is there a pool of butter and oil at the bottom of the dish? Yes. Do we ignore it because the whole thing is delicious? Also, yes. photo credit: Kayla Sager-Riley Mushroom, Chicory, Parm Bread Pudding This savory take on bread pudding is something you can skip. While the top has a nice herby crust, the undercooked center tastes like soggy bread soaked in mushroom broth. photo credit: Kayla Sager-Riley Jalapeño-Marinated Maitake Mushroom For a restaurant that does vegetables well, this dish really misses the mark. The grits are bland and the maitake mushrooms taste raw and under seasoned. If you're a vegetarian, stick to ordering sides and appetizers." - Kayla Sager-Riley
"What’s old is new again! Resurrected through a partnership with the City of Seattle’s Business Community Fund, owner Donna Moodie’s culinary ode to her mom soft-reopened in late October in its third incarnation. (Longtime Seattleites will remember Marjorie‘s previous Belltown and Capitol Hill locations.) Now in the Central District, sandwiched between Jerk Shack and the Neighbor Lady in Midtown Square’s courtyard, the new Marjorie has a big, beautiful centerpiece bar to perch oneself at and even a few of its signature record players. Marjorie’s menu has always been a global party, and its reincarnation keeps the beat going with soulful dishes from North Africa, France, the Caribbean… or wherever else may strike Moodie’s and chef Aislinn McManigal-Quintana’s fancy. What a privilege to get to go there again and find out." - Harry Cheadle