Magnolias

Frommer's Review

Magnolias manages to elevate the regional, vernacular cuisine of the Deep South to a hip, postmodern art form that's suitable for big-city trendies but is more likely to draw visiting families instead. The city's former Customs House has been revised into a sprawling network of interconnected spaces with heart-pine floors, faux-marble columns, and massive beams. Blackened catfish -- how Southern can you get? And the side dishes -- including fried green tomatoes, cheese grits, and yellow corn salsa -- make the platters whistle Dixie. Many diners fill up on soups and salads at lunch, ranging from a creamy tomato with lump crabmeat to a salmon BLT salad. The "Down South" main dishes are the favorites and are good tasting, especially the pan-seared mahimahi or the buttermilk fried chicken breast with cracked pepper biscuits, collard greens, and cream-style corn. A recently sampled dessert should win a prize: warm peach potpie with orange blossom syrup and white-chocolate ice cream.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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