There’s a moment that happens at Magnolias when someone bites into the fried chicken for the first time.
Conversations pause mid-sentence, eyes widen slightly, and you can almost see them recalculating everything they thought they knew about Southern food.
This is what happens when a restaurant spends 30-plus years perfecting Lowcountry cuisine, sparking Charleston’s entire culinary renaissance back in 1990, and never stops pushing what Southern cooking can be.
What Makes Magnolias Special
Chef Kelly Franz returned as Culinary Director in 2024, bringing decades of experience that includes her original run at Magnolias starting in 2003.
The menu at Magnolias balances reverence with innovation.
Classic fried green tomatoes and shellfish gumbo anchor the offerings, while dishes like Lowcountry Bouillabaisse show how traditional ingredients can be reimagined.
The Story Behind the Restaurant
The Parsell Family purchased 185 East Bay Street in December 1989 with a vision to restore the site’s historical importance.
Seven months later, Magnolias Uptown Down South opened and immediately began reshaping Charleston’s dining landscape.
Chef Donald Drake led the kitchen for over two decades before retiring in 2024, cementing Magnolias’ reputation as a forerunner in Lowcountry fine dining.
Food Highlights
- Fried Chicken: This dish has earned legendary status with good reason – the preparation honors traditional Southern techniques while achieving that perfect balance of crispy exterior and juicy interior. The popularity speaks for itself through consistent ordering patterns over three decades. 🍗
- Down South Egg Roll: This creative interpretation wraps Southern ingredients in an unexpected format that works brilliantly. It’s the kind of dish that shows how Magnolias bridges traditional and modern approaches. 🥟
- Lump Crab Cakes: Fresh lump crab takes center stage in cakes that let the seafood quality shine through. The Lowcountry’s coastal access means ingredients arrive at peak freshness. 🦀
- Blue Crab Bisque: Rich, velvety bisque showcases local blue crab in a soup that balances indulgence with refinement. This starter sets the tone for the upscale Southern dining experience ahead. 🍲
- Parmesan Crusted Flounder: The market catch gets elevated with a Parmesan crust that adds texture without overwhelming delicate fish. It’s representative of how Magnolias modernizes classic preparations. 🐟
- Braised Short Ribs: Slow-braised beef demonstrates the patience required for true Southern cooking. The tender result justifies every hour of preparation. 🍖
Atmosphere
Magnolias sits at 185 East Bay Street in Charleston’s French Quarter, where the building’s history as the original Customs House adds gravitas to the dining experience.
The interior strikes that difficult balance between dressy and welcoming, classy without being stuffy.
The restaurant accommodates groups well and welcomes families with kids, proving that fine dining doesn’t require leaving anyone behind.
Bottom Line
Visit Magnolias because 30-plus years of defining upscale Southern cuisine means they’ve earned their reputation through consistent excellence rather than hype.
The fried chicken and down south egg rolls show range, while the lump crab cakes and parmesan crusted flounder demonstrate how coastal location informs the menu.
The building’s history as Charleston’s original Customs House and three decades of shaping how the South approaches its own cuisine prove this French Quarter institution has earned its place in Charleston’s dining history.
Address: Magnolias
185 E Bay Street, Charleston, SC 29401
📞 (843) 577-7771
🕐 Mon-Sat: 11:30 AM – 3:30 PM, 4:00 PM – 9:00 PM (Fri-Sat until 10:00 PM) | Sun: 11:00 AM – 3:00 PM, 4:00 PM – 9:00 PM
30+ years defining Southern cuisine | Private dining available | Historic French Quarter | Chef Kelly Franz | Upscale Lowcountry