"The parmesan-crusted flounder comes over top of jasmine rice, tomato and asparagus salad, and lump crab meat. This dish is as delicious as it looks!"
Cliff Strutz
"The housemade potato chips are surprisingly non-greasy and come buried in an avalanche of intense blue cheese and scallions."
Cliff Strutz
"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
"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
"After several days of eating the local specialty, she-crab soup, I was ready to try something else. This luxuriously rich lobster bisque was a New Year's Eve special."
Cliff Strutz
"This dish features sauteed shrimp, lobster, and scallops in a lobster butter sauce over creamy grits. Highly recommended!"
Cliff Strutz
"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
"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
