Marjie’s Grill
A mashup between the Mississippi Delta, the Mekong Delta and Kiln London.
Marcus Jacobs (Marcus began cooking professionally in his native Ohio at the a of 18. He trained under local Chef Alana Shock until he moved to California where he worked for Chef Judy Rodgers at San Francisco institution Zuni Cafe. After mastering the art of the chicken at Zuni Marcus began his Asian food studies. He traveled through Southern Japan, working on farms and learning regional Japanese home cooking. Upon returning to the States he found himself
in New Orleans which would soon become
his home. Working under Chefs Donald Link, Ryan Prewitt, and Rebecca Wilcomb, Marcus spent six years at Herbsaint Bar
and Restaurant; eventually rising to become the Executive Sous Chef before leaving to travel Southeast Asia and follow his dream of opening Marjie’s Grill.) and Caitlin Carney (Caitlin’s love of food and wine came to her naturally during her childhood in Paris where she also fell in love with Asian cuisine. After graduating from Pratt Institute of Design in Brooklyn, New York she knew she would nd a way to marry her unique aesthetic sensibilities with the world of dining and hospitality. On a whim, she moved to New Orleans, escaping the cold North East, and made a home for herself. Working front of the house at Susan Spicer’s and Donald Link’s Mondo and Herbsaint respectively she gained an understanding of what restaurant operations mean to an ever diversifying New Orleans dining landscape. As general manager, Caitlin’s organizational skills and artistic approach to the restaurant experience will ensure Marjie’s Grill is leading the pack of new restaurants in New Orleans. )
A casual eatery on Broad Street just up from Tulane Ave, Marjie’s Grill incorporates southeast Asian street food and bar snacks with Louisiana-sourced ingredients. Lunch is a terrific “meat and three” plate featuring sweet and spicy, head-on wok Gulf shrimp with chili-beer butter or slow-grilled pork shoulder with a green garlic chili marinade, and sides like coal-roasted carrots and braised mustard greens. The dinner menu branches out a bit with a mix of fried and grilled plates, and everything is incredibly high-quality and affordable.
What started as a pop-up and grew to Marjie’s Grill is a small, casual eatery inspired by Southeast Asian bar food and the local bounty of the Gulf South. The food combines the funky flavors found on the streets of Vietnam, Laos and Thailand with open fire cooking techniques (TAO) and local seasonal ingredients sourced from the farms neighboring New Orleans sweet, salty, & spicy – read more on the New York Times.
