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Magnolia's

185 East Bay St., Charleston, SC - (843) 577-7771
Start supper with house-made potato chips topped with blue cheese and green onions or Lowcountry bouillabaisse in which the seafood is augmented with Tasso ham and andouille sausage; feast on buttermilk fried chicken accompanied by cracked pepper biscuits, top off the meal with swoonful pecan pie adorned with vanilla bean ice cream and bourbon caramel sauce.
100% Approval Rating (9 votes)

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Lobster Bisque
Hamburger
Parmesan Crusted Flounder
Ahi Tuna with Spring Rolls
Shellfish Over Grits
Housemade Potato Chips
Pimiento Cheese
Arugula salad with goat cheese & pear
Shrimp Po Boy
Soft-shell crab

Highlighted Reviews

rating
Michael Stern - Photos (4)
Roadfood.com Editor
"'Uptown/Down South' is how Magnolia’s describes its fashionable way with Lowcountry classics. An 1820s East Bay Street warehouse transformed into a snappy modern dining room with a big painting of a magnolia on one wall and an elevated horseshoe-shaped bar that is ..."   [Read More]

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Map & Web Site

185 East Bay St., Charleston, SC
(843) 577-7771

http://www.magnolias-blossom-cypress.com

Hours & Policies

Seasons:Open Year Round
Meals Served:Lunch, Dinner
Operational Hours:Always Call Ahead!
Credit Cards Accepted:Yes
Alcohol Served:Yes
Outdoor Seating:No
Reservations Accepted:Yes
Delivery Available:No
Takeout Counters:No
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!
"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.
"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.
"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.
"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.
"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!
"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.
"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.
"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



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