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THIS RESTAURANT IS CLOSED Magnolia Grill Restaurant Review: 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 pan-roasted Muscovy duck breast in pomegranate molasses jus with creamy grits, or skate wing in leek brown butter vinaigrette with capers, sultanas and radicchio. Even old-fashioned rarities such as head cheese may be offered every now and again. Ben likes the intense flavors of natural jus and uses the concept throughout his menus and the seasons. Osso buco will likely mean pork shank, and venison, as well as other game, could 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 wines are offered by the glass. Note: The room can get a bit noisy when it's full, a prevailing circumstance.