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.
