In 1990, Magnolias ignited a culinary renaissance when it opened in Charleston, S.C., paving the way for countless other restaurants across the South. Today, led by executive chef Donald Drake and his team, Magnolias remains a forerunner in upscale Southern cuisine, blending traditional ingredients and cooking techniques with modern flair for artful presentations.

The soul of the South meets the spark of innovation in dishes such as the Down South Egg Roll stuffed with collard greens, chicken, and Tasso ham, served with red pepper purée, spicy mustard sauce, and peach chutney and Shellfish over Grits with sautéed shrimp, sea scallops, lobster, creamy white grits, lobster butter sauce and fried spinach.