Magnolias

The story

Crafted with passion, served with love

A Landmark on East Bay Street

In the summer of 1990, Magnolias opened at 185 East Bay Street and, by the restaurant's own account, "ignited a culinary renaissance" in Charleston, paving the way for a new generation of Lowcountry cooking across the entire South. The address itself carries history: a 1739 map identifies the site as Charleston's original Customs House, a building that survived centuries of change before being significantly damaged in the earthquake of 1887. The Parsell Family purchased and restored the property in December 1989, and when Magnolias opened the following July, the building reclaimed its place as a landmark destination.

More than three decades on, Magnolias remains a forerunner in upscale Southern American cuisine — presenting traditional ingredients and cooking techniques elevated by modern flair and artful presentation. The wine program has earned Wine Spectator's Award of Excellence, a recognition that speaks to the care applied well beyond the kitchen.

The Culinary Team

At the helm is Culinary Director Kelly Franz, whose relationship with Magnolias stretches back to November 2003, when she joined as a student at the Culinary Institute of Charleston. She rose through every rank — Sous Chef, Chef de Cuisine, Executive Chef — before a stint leading the kitchen at Kiawah Island's prestigious River Course Clubhouse. Franz returned to Magnolias as Culinary Director, bringing with her Sous Chef Alecia Fore, a colleague from those Kiawah years. Her profile extends beyond the restaurant: she was runner-up on Food Network's Cutthroat Kitchen and has been featured in publications including USA Today and Wine Spectator.

Executive Chef Sam Simpson has been in the Magnolias kitchen since 2013, working his way up from pantry chef. A Lowcountry native whose grandmother cooked Blue Crabs caught off Folly Beach, Simpson brings a deeply personal connection to the region's food traditions. Completing the leadership team are Chef de Cuisine Kevin Southerlin, who joined in 2006, and Executive Pastry Chef Jen Mains, whose dessert program draws on a South Carolina childhood and the influence of her own grandmother.

The Food

The menu is rooted in Southern American cooking with a Lowcountry accent. Classics like Fried Green Tomatoes, Grilled Filet of Beef, and Shellfish Gumbo anchor the offering, while dishes such as Lowcountry Bouillabaisse and Parmesan Crusted Market Catch show the kitchen's willingness to reinterpret tradition. The dessert menu reflects the same sensibility — Rum Butterscotch Bread Pudding, Southern Pecan Pie with bourbon caramel, and a Strawberry Balsamic Goat Cheese Cheesecake on a gingersnap crust are among the current selections from Pastry Chef Mains.

For those who want to bring the cooking home, Magnolias has published Magnolias Classic Southern Cuisine: Collected Recipes from the Heart of Charleston, a volume spanning over 100 recipes and more than 30 years of the restaurant's history.

Private Dining

Directly above the main dining room, the Upper-Level Gallery offers two refined rooms for private events — intimate dinners and larger gatherings alike — served from its own fully equipped kitchen, with the same standards that define the Magnolias experience downstairs.