Part 1 – Charleston Foodie Adventure
We decided last minute to head to Charleston, SC for a much needed vacation and Magnolias was the first stop on our Charleston Foodie Adventure.
When Magnolias opened in 1990 it ignited a culinary renaissance throughout Charleston, SC. Magnolias continues today as one of Charleston’s premier restaurants and an easy decision for our first stop in Charleston.
Ella kicked off the adventure with the Blue Crab Bisque. The soup was warm, creamy, delicious and a great way to start of our food tour of Charleston.
The Fried Mac & Cheese with bacon jam and hot pepper relish was easily the best thing we ate at Magnolias. Mac & Cheese is delicious.. Fried Mac & Cheese is even better… and Fried Mac & Cheese with bacon jam and hot pepper relish is one of the best things I’ve ever eaten. The bacon was subtle, the hot pepper relish was slightly sweet with a punch of spicy, and the fried mac & cheese was mouthwatering.
Ella got the Smoked Turkey Sandwich on toasted brioche, with Dijon mustard, melted Havarti cheese, arugula, and lingonberry jam. This left me (Curtis) with some severe plate envy. Everything about this sandwich was perfectly constructed with the exception of the toasted brioche. I hate the feeling of greasy fingers and every bite of left my fingers and my mouth feeling like a mess.
I (Curtis) got the Fried Green Tomato BLT with jalapeño-cornbread, smoked bacon, melted pimiento cheese, and red leaf lettuce. On the menu it sounded perfect but once it was in front of me it left me wanting to reconstruct the whole thing. The bread was greasy, the bacon was greasy, the melted pimento cheese was greasy, and the fried green tomatoes were greasy. In retrospect I should have thought about the amount of potential grease just by looking at the items listed on the menu… but I didn’t.
Aside from the greasy sandwiches we really liked Magnolias and would love to go back sometime and sample a few things from the dinner menu. Magnolias is a Charleston heavy weight for culinary excellence and we can’t imagine the two sandwiches we ate are a good representation of the chefs talent.