Margaux’s Restaurant Has Perfected the Recipe for Fine Dining

Raleigh—and the Triangle in general—boasts a vibrant restaurant scene that’s brimming with delicious options, so when a restaurant maintains its position as a beloved local favorite for more than 30 years, you know they’re doing something right. Actually, when it comes to Margaux’s in Raleigh, it seems like they’re doing just about everything right. The restaurant earned a loyal following when it opened in 1992, and now, more than 30 years later, Margaux’s is consistently named as one of Raleigh’s best restaurants. So, what is the secret recipe for Margaux’s ongoing success?

• Experienced, internationally trained chefs

Head Chef Andrew Pettifer has been an essential part of Margaux’s magic since 1996 when he joined the team and infused the menu with international inspiration from French, Southern, and Asian cuisines. Chef Pettifer works with his incredible team of chefs in Margaux’s open kitchen, so you might have a chance to ask him about how he cultivated his culinary skills in London, Australia, Bali, and Brazil.

• Fresh, seasonal meats and produce

Chef Pettifer and his team of chefs work with local and regional farmers, hunters, fishermen, and other small businesses to procure the highest-quality sustainably sourced meats, seafood, and produce, and you can taste the difference in every bite. Margaux’s chefs keep things fresh in every possible way: They change the menu every day to feature the freshest seasonal meats and produce, so you can always try something new at Margaux’s.

Although Margaux’s menu will be different each time you visit, the chefs make sure that these three fan favorites never rotate off the menu:

• Grilled Filet of Beef with Roquefort crumbles, potato Anna, sauce bordelaise, and Farmer’s Market vegetables
• Mustard Seared Calve Liver with red wine vinegar, caramelized onions, potato Anna, and bacon strips
• Roast Peppercorn Crusted Pekin Half Duckling with sweet potato mash, Farmer’s Market vegetables, and blackberry orange Duck sauce

• Mouthwatering side dishes

Of course, you’d expect the best fine dining steakhouse in Raleigh to serve the juiciest steaks in town, but you know you’ve found a rare gem when the side dishes are just as titillating as your perfectly seared medium-rare steak. Margaux’s chefs create each side dish to complement the flavor, texture, and color profiles of the main event, so don’t be surprised if your meal looks—and tastes—like a lovingly designed  work of art.

• Exquisite wine list

Few feelings compare to the wave of euphoria that washes over you when you take a sip of wine that expands and enhances the bouquet of flavors in your meal. With the combination of Margaux’s expansive wine list and friendly, knowledgeable servers, you can bask in the glow of a perfect pairing every time you visit.

• Local flair + international flavors

Margaux’s has been locally owned and operated since its inception back in the 1900s, which is why an evening at Margaux’s is a unique experience that you can’t replicate anywhere else. Margaux’s partners with and supports other small and locally owned businesses, so each time you dine at Margaux’s, you’re supporting a web of small businesses that make the world sparkle.

In addition to the delicious and delectable dishes that the restaurant serves daily, Margaux’s has also perfected the recipe for how to run the best fine dining steakhouse in Raleigh. Visit Margaux’s website to check out the daily specials, peruse the menu, and make reservations for dinner. After one meal at Margaux’s, we’re willing to bet that you’ll be joining the thousands of News & Observer readers who vote for Margaux’s as the best fine dining restaurant year after year.