Margie

10/28/2026

Our friends The Tinker Garage knocked it out of the park!!!

Another great door decal install for a new restaurant opening in our amazing small town! ❤️

We love helping local businesses bring their storefronts to life and making sure those first impressions count. Thank you, Margie for trusting us with your new door decals!

Be sure to follow along with Margie and show them some love as they get ready to welcome our community! 🥂

10/26/2026

Danville, let’s make Sunday something to look forward to.

Our Margie Sunday brunch menu is here!

Country Ham & Apple Dutch Babies. Sweet Potato & Ricotta Pancakes. Chicken & Dumplins Gnocchi. Brunch pizzas topped with farm eggs.

We’re bringing Kentucky ingredients, handmade food, and a little nostalgia to your Sunday, with a special house blend from Dry Stack Coffee Roasters to fill your cup.

Bring your family, catch up with friends, and order something sweet to share.

Take a look at the menu and tell us what you’re ordering first.

Tag someone who needs a seat at your brunch table!

10/25/2026

That's a wrap on a fabulous week of training with our new front of house team members at Margie!

We could not be more proud and appreciative of these individuals and the hard work they've already put into Margie. It means the world to us that they've stepped into our building to help bring our dream to life. We look forward to growing together❤️

10/16/2026

Fresh Produce Drop! Think Little Farm brought us some beautiful produce to test with our recipes this week. To say we can't wait to highlight and showcase these items is a serious understatement.
Three weeks til Margie!

10/14/2026

Meet Margie’s fall menu.

Roasted squash, brown butter, apples, sage, and black walnuts—flavors that make you want to settle in for a good meal.

Our opening menu brings together fresh pasta made here, seasonal pizzas, and comfort food prepared with care:

• Roasted Squash Tortelli with brown butter, sage, black walnut, and Kenny’s cheese.
• Country Ham and Apple Pizza with aged cheddar, onion soubise, and rosemary.
• Cider-Braised Pork Shoulder with white bean stew, bacon, greens, and mostarda.
• Caramel Apple Fried Pie with brown butter, bourbon, and miso caramel.

Our goal is to source as much as possible from Kentucky farms and producers, letting the season shape what we cook.

Our menu will change with the ebbs and flows of the seasons. Some ingredients have a very small window, so certain dishes will come and go quickly. Check back often for new offerings—and when something catches your eye, come enjoy it while it’s here.

Danville, we can’t wait to cook for you. What are you ordering first?

Reserve your table: Margieky.com
314 West Main Street | Downtown Danville

10/12/2026

Three weeks until Margie opens. Danville, get hungry.

Fresh pasta, seasonal pizzas, 72-hour short rib—and an Ovaltine sundae to finish.

Our goal is to source as much as possible from Kentucky farms and producers, letting local ingredients and the seasons guide our kitchen.

We can’t wait to bring our neighbors together over great food and warm hospitality.

Reserve your table, invite your people, and help us celebrate opening week.

margieky.com
314 West Main Street | Downtown Danville

10/01/2026

I’ve spent most of my life in kitchens.

I’ve worked in hotels, restaurants, classrooms, catering, and more dining rooms than I can count. For years, I thought being great at this business meant getting the food right, getting the timing right, and making sure the operation ran the way it should.

But somewhere along the way, I realized the moments I remembered most weren’t really about the food.

They were about people.

They were the moments when someone noticed something small. When a guest didn’t have to ask. When a problem was handled with genuine care instead of just being “fixed.” When someone took an extra minute to make another person feel important.

That changed the way I look at hospitality.

To me, service is doing the job well.

Hospitality is making someone feel like they matter.

That idea has followed me through every part of my career. It’s something I’ve tried to teach my students, something Samantha and I have tried to build into Noodlecraft, and it’s probably one of the biggest things I want Margie to be known for.

Of course I want the food to be great. I want people talking about the pasta, the bread, the w**e, and the meal.

But I also want them to remember the way they felt when they were here.

I want someone to walk out the door and feel like we were genuinely glad they came in.

That matters to me.

And as we get closer to opening Margie, I’d love to hear from you:

**What is one restaurant, hotel, or hospitality experience you still remember because of the way someone treated you?**

It doesn’t have to be fancy. Sometimes the smallest gesture is the one you never forget.

Tell me about it in the comments. I’d really love to read those stories.

09/28/2026

Dining L I T T L E P E A R L . Ready for a wonderful experience

09/27/2026

"I don't know what to do with my hands." — Ricky Bobby 🤝 Chef Rick.

6 weeks out from opening Margie and Rick is still trying to figure out where his hands belong when they aren't rolling pasta. Here's a sneak peek of what you can expect when we open

09/23/2026

It started with a simple folding table, one cooler box, and a few portions of fresh, handmade pasta.

​Long before blueprints, permits, and construction, NoodleCraft was our proving ground. Selling pasta directly to you at market tables taught us what people truly love, refine our craft, and build a community around great food.
​Now, as we stand 7 weeks away from opening Margie, that humble market table is officially growing into something permanent: a dedicated kitchen, a fresh pasta lab, and a dining room made for sharing meals together.
​We’re taking everything we learned on the road and bringing it home. Thank you for pulling up a seat with us from day one—we can’t wait to welcome you through the doors.