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Marjie’s Grill is a small, casual eatery located on bustling South Broad Street right down the street from the Courthouse. We are 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 and local seasonal ingredients sourced from the farms neighboring New Orleans.


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 and 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.


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.