Magnolia's

"Surrounded by crisp, salt-spangled tiles of Charleston flat bread, the timbale of pimiento cheese is extraordinarily zesty, speckled with bits of puckery green olive."
Michael Stern






"This po boy is rich! The shrimp are good-sized with snappy, sweet flesh, veiled in fine, luxey crust, abundantly heaped into a long roll with remoulade, red onion slices, and peach cole slaw. In the background are excellent sweet potato french fries."
Michael Stern



"Magnolia's half-pound hamburger is a full-flavored mound of juice-dripping beef encased in a smoky crust and draped with melted cheddar cheese, piled into a pretzel roll with smoked bacon, tomato, and onions. "
Michael Stern



"When Chef Donald Barickman opened Magnolia's in 1990, Lowcountry cuisine was hard to find in restaurants and Charleston was not known as a destination-dinner city. All that has changed, thanks in no small part to the way this restaurant has set standards of classic down south food served with uptown panache."
Michael Stern