Magnolias opened in 1990 as one of the first leaders in the culinary renaissance that was about to change Charleston forever. Today Charleston is known for its amazing restaurants and the uniquely southern cuisine that will complete anyone’s visit to our fair city. Magnolias is definitely one of the restaurants that stands at the forefront of this experience. Magnolias blends traditional ingredients and cooking techniques with modern flair. The presentation is done with great pride and artistic ability. Innovation meets old southern charm in dishes like Shellfish over Grits with sautéed shrimp, sea scallops, lobster, creamy white grits, lobster butter sauce and fried spinach.
Executive Chef Don Drake leads the culinary team at Magnolias. Under Drake, Magnolias has managed to remain at the top of the nation’s list for exceptional Southern food. Drake studied at the Culinary Institute of America and trained under Chef Barry Wine at the critically acclaimed and four-star Quilted Giraffe in New York City. He learned global cooking techniques in London, Australia and Hawaii. Drake integrates his worldly knowledge into the southern Lowcountry cooking that he practices at Magnolias today. The taste is distinctively true to Charleston’s roots, giving Drake his remarkable reputation.
Magnolias has been featured in the New York Times, the Los Angeles Times, Wall Street Journal, Charleston Magazine, the Atlanta-Journal Constitution, Charleston Magazine and countless other big name publications.