Since its inception in the summer of 1990, Magnolias Restaurant has been a cornerstone of the Charleston culinary scene, breathing new life into Southern cuisine. Over three decades, this establishment has remained at the forefront of the city’s gastronomic adventure, consistently blending traditional Lowcountry cooking with innovative twists.
The founding of Magnolias marked the beginning of a culinary renaissance in Charleston, influencing a new wave of Lowcountry cooking that spread throughout the South. Its dedication to elevating classic Southern dishes with modern flair and artful presentation has solidified its status as a beloved dining destination.
Our Background
Under the guidance of Culinary Arts Director Donald “Don” Drake, Magnolias continues to set the standard for upscale Southern cuisine. The menu is a testament to Drake’s ability to distill the essence of traditional Southern ingredients and techniques, delivering them with a global perspective.
Diners can expect a culinary journey that includes staples like Fried Green Tomatoes and Shellfish over Grits alongside innovative takes such as Lowcountry Bouillabaisse and Parmesan Crusted Market Catch. This fusion of the local with the global keeps the menu fresh and exciting, ensuring that each visit to Magnolias offers a unique dining experience.
Location
Located at 185 East Bay Street, Magnolias delights patrons with its cuisine and enchants them with its rich history and stunning ambiance. The site, identified in a 1739 map as the location of Charleston’s original Customs House, has transformed over centuries, including reconstruction after the earthquake of 1887.
Restored to its former grandeur, the current building now houses Magnolias, offering lunch, brunch, and dinner in an atmosphere that reflects Charleston’s storied past combined with contemporary elegance. The restaurant’s setting complements its culinary offerings, creating an immersive experience that celebrates the region’s heritage.
Chef Don Drake’s influence on Magnolias and the broader Southern culinary landscape cannot be overstated. Joining the team as a sous chef in 1991, Drake brought with him a rich tapestry of international culinary experience, including training under Chef Barry Wine at the Quilted Giraffe in New York City and working alongside Chef Roy Yamaguchi in Honolulu.
Drake’s global journey through kitchens in London, Australia, and Hawaii imbued him with a versatile cooking style that he seamlessly incorporates into the soulful dishes of Magnolias. His skillful blend of worldwide flavors with the traditions of the Lowcountry has helped define Magnolias as a destination for innovative Southern cuisine.
A Commitment to Excellence
Through Chef Don Drake’s visionary leadership and steadfast commitment to culinary excellence, Magnolias Restaurant remains a beacon of Southern hospitality in Charleston. Its innovative approach to traditional Southern cooking, coupled with a historic and inviting atmosphere, ensures that Magnolias will continue to delight and surprise diners for years to come.
Whether you’re a resident, a potential newcomer, or a curious visitor, Magnolias extends a warm welcome. We invite you to partake in a dining experience that celebrates the past while looking forward to the future of Southern cuisine.
