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Magnolias started a culinary renaissance at it's inception in Charleston in 1990, making way for a new generation of Lowcountry cooking in the city and across the entire region. Magnolias remains a favorite in upscale Southern cuisine. Led by Culinary Arts Director Donald Drake and Chef de Cuisine Samantha Blagg, the exquisite menu of Lowcountry fine dining fare features classics like the Down South Egg Roll and Shellfish Over Grits along with modern interpretations of traditional local cuisine including Lump Crab Stuffed Rainbow Trout and Boiled Peanut Hummus. Magnolia's expereince was enhanced by a renovation in 2014.

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