Cuisine
Open
Dinner Tues.-Sat.Features
- Private room(s)
- Full bar
- Reservations suggested
- Parking lot
- Casual dressy
Wine
Great Wine List* Click here for rating key
 Chefs Ben and Karen Barker combine French technique with Southern flavors in one of North Carolina’s foremost regional restaurants. The modest neighborhood venue belies such seasonal menu temptations as twice-baked grits soufflé with wild mushroom ragoût, grilled veal sweetbreads wrapped in Serrano ham with porcini jus, and pan-roasted Georgia quail in Marsala-brandy jus sparked by a Jerusalem artichoke relish on creamy polenta and served with braised sunchokes. Ben likes the intense flavors of natural jus and uses the concept throughout his menus and the seasons. Osso buco here will likely mean pork shank, and venison as well as other game could well complement the fall and winter offerings. Karen whips up desserts impossible to resist. Again, Southern flavors and concepts merge with European notions, as in the banana pudding soufflé cake with chocolate sauce and whipped cream, or the date nut tart with cinnamon cream cheese ice cream. Magnolia Grill's wine list is extensive, and if the regular list doesn’t suit, consult the reserve list. Some 20 are offered by the glass. Note: The room can get a bit noisy when it's full, a prevailing circumstance.
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