Back2Besa host Besa Gordon recently visited Marjorie Restaurant in the Central District for a much-needed taste of elevated Seattle soul. Gordon sat down with owner Donna Moodie, affectionately known as Miss Donna, to get the full rundown on the restaurant's distinct menu and culinary philosophy.

Donna highlighted several must-try dishes, beginning with the hush puppies, served with Arbol honey and bacon. Other menu staples include the widely celebrated jerk chicken, the high-quality wild-caught salmon sourced by Chef Aislinn McManigal-Quintana, and Gulf prawns served with a macha salsa—a South American-style sauce blending almonds, spices, and nuts. For a unique Caribbean-influenced appetizer, foodies can enjoy plantain chips accompanied by a shito dip made with rum-soaked apricots and cashews.

In addition to their core menu, Marjorie also incorporates seasonal eats featuring locally sourced foraged mushrooms and winter greens. Chef Aislinn created a noteworthy risotto using Farro, served with a carrot puree and chicory salad. Finally, Donna announced a grab-and-go section, allowing patrons to purchase items like dips, plantains, and specialty olive oils to enjoy at home. 

Visit Marjorie yourself Tuesday through Saturday from 5 p.m. to 10 p.m. at Midtown Square, 2301 E Union St, Suite P, Seattle. Learn more at marjorierestaurant.com

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