Bar Margaret’s cuisine is a fusion of local ingredients, dishes and cooking styles from the southeastern United States, Mexican gulf coast, and Chef Marin’s Peruvian heritage. The menu can be shared small plate style or enjoyed a la carte. The wine program is a particular source of pride at Bar Margaret with a heavy emphasis on European small producers of low intervention wine. The cocktail menu reflects mixologist Gabriel Avila’s passion for herb infused mezcal and tequila cocktails.
Born in the U.S. and raised in Peru, Chef Kenten Marin chose to pursue a culinary career at the urging of his grandmother, who’s influence is prevalent throughout his dishes. Prior to joining Bar Margaret, Chef Marin worked at a number of highly regarded restaurants around the globe including Mugaritz in Errenteria, Spain, and Underbelly, Brasserie 19, Stella Sola and Plonk in Houston. Chef Marin’s seasonal menu at Bar Margaret fuses local ingredients with global techniques.