Magnolias ignited a culinary renaissance upon opening in Charleston, S.C. in 1990, paving the way for a new generation of Lowcountry cooking in the city and across the entire South. A staple in Charleston for 25 years, Magnolias remains a forerunner in upscale Southern cuisine, presenting traditional ingredients and cooking techniques elevated by modern flair and artful presentation. Led by Culinary Arts Director Donald Drake and Executive Chef Kelly Franz, the celebrated menu of Lowcountry fine dining fare features classics like the Down South Egg Roll and Shellfish Over Grits along with modern interpretations of traditional local cuisine including Lump Crab Stuffed Rainbow Trout and Boiled Peanut Hummus. Following a renovation in 2014, Magnolias now presents an enhanced experience complemented by the institution's original Southern charm.
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Where the soul of the South meets the spark of innovation, you will find Magnolias' cuisine.
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