Mandalay Bay Burger Bar Alum Launching Gourmet Charcuterie Board Project Margaux’s Pantry

Margaux's Pantry will offer gourmet grazing boards, brie charcuterie, along with a variety of artisanal goods
Photo: Official
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Lisa Burney has been working in the restaurant industry her whole life. Originally from the south of France, she spent seventeen years working with French chef Hubert Keller at Mandalay Bay’s Burger Bar, where Burney served as general manager. Burney (as well as Keller) departed Mandalay Bay when the restaurant closed during the COVID-19 pandemic.

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And now Burney has new project in the works. Margaux’s Pantry, named after Burney’s daughter, will offer gourmet grazing boards and brie charcuterie cakes in a variety of beautiful arrangements. The charcuterie boards feature a revolving variety of cheeses, cured meats, fresh and dried fruits, and other goodies.

“My thing is, I love to entertain,” Burney told What Now Las Vegas in a Thursday afternoon phone call. “I’ve always been in the restaurant business. A lot of my friends would ask for help.”

The project also prides itself on its sustainability, Burney said. “All our boxes are made in American. Everything that is plastic is actually recyclable. We try to do as little waste as possible.”

In addition to its beautiful spreads, Margaux’s Pantry also offers a variety of artisanal items, particularly linen goods, as well as dried herbal ingredients for cocktails, all available for purchase on its website.

Margaux’s is expecting to begin operating soon, procuring space at a local Commissary Kitchen.

“We’re hoping to grow,” Burney said, “and provide artisanal food to the Valley.”

Photo: Official
Photo: Official
Photo: Official
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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