Margie

09/10/2026

**8 WEEKS TO MARGIE | OUR STORY**

This one feels a little surreal.

The Lexington Herald-Leader recently shared the story behind Margie, and seeing this dream of ours told across Central Kentucky means more than I can say.

Margie has always been about more than opening a restaurant.

It started with my Nani — the way she welcomed people, fed them, cared for them, and always made room for one more at the table.

That feeling has stayed with me through restaurants, hotels, classrooms, farmers markets, and now into Margie.

We want to build a place where hospitality feels personal, the pasta is made by hand, Kentucky ingredients matter, and people feel like they belong.

There have been long days, hard decisions, and plenty of moments where this dream felt far away.

Now, we’re only weeks from opening the doors.

Thank you to everyone who has supported us along the way.

And Nani — I hope we’re doing your name proud.

8 Weeks to Margie.

Read the full Lexington Herald-Leader story here:

Homemade pasta, local ingredients and a feeling of visiting grandma are part of the renovations to this new restaurant.

09/02/2026

Why does food taste the same everywhere you go?

Because corporate food figured out that consistency, shelf life and profit are easier to scale than flavor.

Same frozen appetizers. Same pre-portioned proteins. Same factory-made sauces.

Different restaurant. Different sign. Same truck pulling up out back.

And those massive 8-page menus with 75 choices?

More choices don't always mean more cooking.

Too often, they mean more frozen products, more pre-made sauces, more bags being reheated and more food designed around a microwave instead of a cook.

Chain restaurants have taught us to expect everything, all the time.

We're going the opposite direction.

At Margie, our goal is to source 100% of what we reasonably can from Kentucky.

We're building relationships with Dry Branch Farm Market, Think Little Farm, Foxfire Farm, , 4J's Family Farm, Harv’s Butcher Shop, Covey Chase Farms and other Kentucky farmers, growers and makers.

If Kentucky grows it, raises it or makes it, that's where we want to buy it.

Our menu will be smaller because we actually want to cook the food on it.

It will change because farms change. Seasons change. Food should change.

You won't find 75 entrées at Margie.

But what you will find is a kitchen full of cooks making food from real ingredients, from people we know.

Less choice. More intention. Better food.

We don't want Margie to taste like 2,000 other restaurants.

We want Margie to taste like Kentucky.

Come hungry. Taste what's growing here.

08/23/2026

We promise we're working hard 🫠
😂

08/14/2026

We’re hiring at Margie.

We’re building a team that believes great hospitality is about more than serving good food—it’s about making people feel genuinely welcomed, cared for, and excited to come back.

We’re currently hiring for:

• Servers
• Hostess / Reservation Coordinator
• Line Cooks
• Dishwashers
• Bartenders
• Retail Associate
• Pasta Production Room / Prep Cook

We’re looking for people who are hardworking, positive, team-focused, and excited to help us create the kind of restaurant where both guests and employees feel like they belong.

Experience is appreciated, but attitude, hospitality, and a willingness to learn matter just as much.

Interested in joining the Margie team? Please send an updated resume and ideal position to [email protected]

**Come help us build something special.**

08/12/2026

Progress is happening fast in every corner of the space! Every single day brings us one step closer to opening day, and we're hard at work behind the scenes. Stay tuned—we can't wait to show you what we've been building!

08/04/2026

We’re excited to partner with the Perryville Elementary PTO to offer a private pasta class and dining experience at Margie.

This auction opportunity is open to anyone who would like to bid. The winning bidder will receive a private, hands-on pasta class followed by dinner for up to 10 guests in Margie’s new private dining room after we open in November.

You and your guests will learn how to make fresh pasta, spend time together around the table, and enjoy a dinner prepared as part of the experience—all while supporting Perryville Elementary.

Experience includes:

Private pasta class and dinner for up to 10 people
Hosted in Margie’s private dining room
Available after our November opening

Gratuity and alcoholic beverages are not included.

We’re proud to support Perryville Elementary and look forward to welcoming the winning bidder and their guests into Margie. Watch the Perryville Elementary PTO page for auction and bidding details.

http://www.32auctions.com/PerryvilleSilentAuction

08/03/2026

As things come together inside the building, menus are being thoughtfully planned with you and what's in season in mind. Every detail on the plate-from hand rolled pastas to peak season produce-is built around comfort, craft, and gathering around the table together. We can't wait to pull up a chair for you this November!
What's one seasonal dish or fresh pasta shape you're hoping to see on the opening menu? Tell us below! 👇

07/30/2026

100. DAYS. OUT. 🤯
We’re making massive progress every day, but November still feels so far away! Here’s a peek at what went down at Margie this week! ⬇️

07/21/2026

From vision boards and floor plans to actual, tangible progress—we have a place to call home!
Every brick, archway, and detail in this space is being crafted with one thing in mind: you. We want Margie to be more than just a place to eat; we want it to be a sanctuary of genuine comfort, incredible food, and unequivocal hospitality.
We are so thrilled to be on this journey and can’t wait for the day these doors swing open for everyone. Thank you for following along as we turn this dream into a reality!

07/20/2026

...Plans to make this place our new home, and we can't wait to welcome you in!