Maison Margaux Adding New Bakery Plus An Oyster Bar
The owners of Maison Margaux are about to transform a little-used section of their restaurant into a Parisian-style bakery that will bring new breakfast and lunch options to the North Loop.
Mother Dough bakery will be located just off the restaurant’s patio in a section currently known as the Blue Room, typically used only for private events or busy weekend nights.
“Blue Room,” soon to be Mother Dough Bakery
“We’ll do breakfast and lunch, savory and sweet, our viennoiserie program led by Katie Elsing, who’s an incredible pastry chef,” said Eli Fhima, director of hospitality.
The Fhima family owns both Maison Margaux and Mother Dough.
“It’s another option for the neighborhood,” Fhima said, “kind of a fun, lighthearted, wistful environment to give the community the chance to enjoy Margaux throughout the day.”
He said the bakery will open at 7 am and stay open until mid-afternoon.
“We’ll do roast chicken, roast duck,” Fhima said. “We’ll have a turkey sandwich with cranberry chutney, tuna niçoise, kind of some of your classics but a lot of fun, innovative stuff. We’ll do smoothies.”
At the same time, they’re bringing a new feature for night-time diners at Maison Margaux–an oyster bar near the entrance.
“We’ll have a Master Shucker, bar seating, oyster du jour and everything like that,” Fhima said.
Oyster bar will be against this wall
Construction on both new projects will begin in the next few weeks. Fhima expects both of them to be operating by late spring/early summer.
By Mike Binkley, North Loop volunteer