Donna offers up the third tray of foie gras and apricot jam crostini

Back when Marjorie restaurant was housed in an eclectic blue-walled space in Belltown, my then-boyfriend (now husband) and I would drop in on late evenings to share a plate of the best roast chicken in the city, a plate of Max’s cheesy noodles, and a cocktail. The Belltown crowd was young and loud, and fed off the restaurant’s energy. When the old Marjorie closed, we were there to celebrate its legacy until the last of the liquor was drained from the bottles, and every bar surface had been sufficiently danced upon.

prosciutto, boquerones, plantain chips, and champagne grapes

That was a year and a half ago. In the past 18 months, we’ve ran into the owner, Donna, moonlighting at other restaurants around town. She was biding her time, looking for the perfect spot to re-open. That came just over two months ago, when the new Marjorie threw open its doors in a quieter, more residential area of Capitol Hill.

I was glad to see the walls still painted their signature shade of blue.

duck and pork pate

The new Marjorie has grown up and left its rowdier Belltown sister in its wake. The food is infinitely more sophisticated, with cleaner, brighter flavors. (Rumor has it Donna’s current staff was largely culled from Harvest Vine, and one can definitely see influences in the style of cooking at the new Marjorie.)

mussels with pea purée

It is difficult to pick a favorite dish of the night, but my husband and I agreed the blue snapper spoons and the foie gras with apricot jam crostini were definite highlights. We also adored the cuttlefish dish, and the grilled head-on shrimp. Misses included the grass fed beef skewers (some salt would’ve improved them immensely), and the softened bits of toffee on the bread pudding. Still, all in all, a wonderful meal with free-flowing champagne and new friends. I can’t think of a better way to spend five hours on a Sunday night. I am already plotting my next meal there.

salad with pickled ginger, green beans, and walnuts

blue snapper spoons

cuttlefish with potatoes, pesto, and tomatoes

duck breast

grilled head-on prawns

grilled skewers of grass fed beef

toffee bread pudding

chocolate and peanut mousse

I know I’m among the large number of Marjorie fans who eagerly awaited its opening. It’s evident that Donna took her time to get everything in place before she felt ready to re-open, and that care is something you’ll notice as soon as you step through the door. Ben will offer you a cocktail, and you’ll sip it at a table by the blue wall. The new Marjorie is different, but it still feels like home.

I hope the new kitchen crew brings back Matt Fortner’s legendary roast chicken, and Max’s noodles. But if they don’t, well…the foie gras crostini is not a bad substitute at all.