We have designed a casual, yet very chic ambiance to enjoy enticing wines & cocktails and intriguing culinary masterpieces, allowing you and your guests to truly like The Good Life! We are proud to say we use only the freshest, most local products possible to bring you an extraordinary collection of menu items. Our award wining wine list is only the start of what you will be provided when visiting our bar and lounge areas or looking to accent your dinner options!

Let Margaux host your next party or event in the casually elegant surroundings that have made it a popular dining venue amontheaterre-goers, foodies and food critics, alike. Able to accommodate up to 175 for hors d'oeuvres receptions, and up to 140 for sit-down meals, our main floor dining room, mezzanine and two bars can comfortably meet even the toughest seating needs.

Or bring the precision and energy of the Margaux staff to your location, where we can accommodate up to 500 for hors d'oeuvres and 250 for sit-down meals. We take care of all of the details for you to make your event enjoyable and efficient.

All Margaux cuisine is made-to-order from only the freshest, top-quality products , & all menus will be customized for your group or event. Our efficient and knowledgeable staff ensure a stress-free and pleasant experience that you and your guests will remember for years to come!

Highlights, Specialties & Features

  • Fresh Local ingredients used to make high quality product made in our kitchen from scratch.

Serviced Areas

  • Eastern Wisconsin

Payment Options

  • American Express, Debit Cards, Discover, MasterCard, Personal Checks, VISA, Cash

Contact Details

  Person Rob Hurrie
  City Sheboygan , WI
  Zip Code 53081
  Address 821 N 8th Street
  Phone Number (920) 457-6565

Business Representative

Rob Hurrie

Excecutive Chef/ Owner

A 1994 graduate of Kendall Culinary Institute of Evanston, Illinois, Chef Rob Hurrie started his kitchen career at the renowned American Club in Kohler, Wisconsin, moving to the kitchens of the Wigwam Resort in Phoenix. In 1997, Hurrie was made Executive Chef of Blackwolf Run, one of Kohler's resort golf courses. In 1998, Hurrie opened the kitchen at famed Whistling Straits Golf Course, while still the Executive Chef of Blackwolf Run and cooking for the 1998 LPGA Women's Open, held at Blackwolf Run.

In 1999, Hurrie established his own New York on 8th Deli & Gourmet Catering and has now opened his second restaurant, Margaux, and Margaux Catering, in Sheboygan, Wisconsin. Margaux is a Wine Spectator-rated restaurant boasting an eclectic continental cuisine combining flavors and styles from around the world.