It was a dark and stormy night… Okay, so that’s not exactly true but it was very grey and drizzly as I drove into Belltown after work. The traffic had just begun to build and the first drops of a typical Seattle rain began to fall. While not quite cold there was still a chill in the air as I parked my car and walked the short block to Marjorie.

I was greeted with a blast of warm air and an empty restaurant upon entering. Most of my meals over the past few months have been taken early in the evening; prior to a dinner rush and usually just as a restaurant is opening. Today was no different, two of the cooks were conversing near the bar and I was able to choose a prime seat near the window to take advantage of the natural light for my photography. I had studied the menu online and perused it again as my server went and made me the strongest sangria ($5.00) that I’ve ever tasted. As soon as my drink arrived my order was placed.

I was informed that it would take a little longer for my food to arrive than it normally would. This was due to the fact that I ordered a side of Braised Collards with Bacon ($6.00). For my wait I was rewarded with a small metal bowl piled high with crunchy, hearty collard green with a hint of sweet butter complimenting the natural bitterness of the green itself. Combined with wilted onion, diced red peppers and, of course, crisp, smoky bacon the greens had great depth of flavor and were a perfect side dish for the main course. And plentiful as well, one side could have easily been shared between two people.

For the main entree I choose the Grilled Flank Steak ($22.00). I have mentioned before how tougher cuts of steak had not been presented properly, the tough grain of the meat still holding itself firmly together. This was not to be the case at Marjorie. The steak was cooked to a perfect medium, still moist and juicy on the inside with a slight sear on the outside. Seasoned well, a bit of salt added at the very end, the cut of meat was sliced on the bias against the grain making it not only flavorful but very tender. But the steak was not to be the only star. This was actually to be the night of two braised greens as the flank steak came served atop braise kale. Buttery and rich the kale was mild but had a great unctuous mouth feel. It was a great contrast to a bite of steak smeared with an herbed blue cheese that was served atop a crushed Yukon gold potato that had been seared crispy on the outside.

While I made the mistake of venturing out without a jacket the warmth from Marjorie rewarded me. Rewarded me with the friendliness of the staff, a mix of urban, jazzy, boppy tunes, stiff sangria and, of course, the food. These are all elements that you should seek to enjoy for yourself.