One of Charleston’s iconic institutions, Magnolias restaurant ignited a culinary renaissance when it opened its doors in 1990. On the heels of Hurricane Hugo, this hot, new fine dining restaurant revived downtown’s French Quarter neighborhood and was among the first in the US to serve a menu with a sophisticated spin on Southern fare. Magnolias caught fire with patrons and the press and paved the way for countless other restaurants across the South. Soon after, “New Southern Cuisine” became a genre unto itself. Thirty years later, the Magnolias of today is a grande dame among Southern establishments. The restaurant has welcomed thousands of patrons to its storied East Bay Street location, sharing both important occasions, celebrations, and everyday meals.
“Magnolias was among the first restaurants to put Charleston on the map as a ‘food town’ and we are honored to have served the local community—as well as countless visitors— for so many years,” says Executive Chef, Don Drake. “We continue to cherish the authentic traditions of Lowcountry cooking as well as the farmers, fishermen, and local purveyors who provide us with the quality ingredients that make our food sing.”
Moving into its fourth decade, Magnolias’ reputation remains strong under Drake’s leadership. He and his culinary team create menu items rooted in regional ingredients and cooking techniques with a dash of modern flair. New additions to the restaurant’s repertoire include Crispy Brussels Sprouts, while favorite dishes such as Magnolias’ Spicy Shrimp and Sausage and Fried Green Tomatoes continue to delight a new generation of diners. If you don’t already have a “Magnolias memory,” stop in soon to make one with a special Southern meal.
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