Defining
Southern Cuisine
for over 30 years.
In the summer of 1990, Magnolias ignited a culinary renaissance upon opening in Charleston, S.C., paving the way for a new generation of Lowcountry cooking in the city and across the entire South. A staple in Charleston for over 30 years, Magnolias remains a forerunner in upscale Southern cuisine, presenting traditional ingredients and cooking techniques elevated by modern flair and artful presentation.
The Food
Led by Culinary Director Kelly Franz, our celebrated menu of Lowcountry fine dining fare features classics like Fried Green Tomatoes and Grilled Filet of Beef, along with modern interpretations of traditional local cuisine including Lowcountry Bouillabaisse and local Market Catch.
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The Restaurant
A 1739 map identifies 185 East Bay Street as the site of Charleston’s original Customs House. Over the next 150 years, the building underwent numerous changes before being significantly damaged in the earthquake of 1887.
In December 1989, the Parsell Family purchased the present-day building and began restoring the site to its former prominence. In July 1990, 185 East Bay Street was reestablished as a landmark destination with the opening of Magnolias Uptown Down South. The restaurant serves lunch Monday through Saturday, brunch on Sundays, and dinner nightly.
The Chef
Kelly Franz’s early life shaped her love of food and cooking. “Growing up in a traveling military family often meant experiencing different cultures through food,” says Franz. “My time in the kitchen began at a young age when I would help my father cook Sunday brunch. Eventually, food became a passion, where even grocery shopping was part of the fun.”
Franz moved to Charleston in 2002 to attend the Culinary Institute of Charleston (at Trident Technical College). While a student, she joined Magnolias in November 2003, becoming the restaurant’s Sous Chef in 2005. Franz’s leadership skills and strong work ethic propelled her through the ranks; she became Chef de Cuisine in 2009 and Executive Chef in 2015. She was hired by Kiawah Island’s Food & Beverage team in 2019 and worked at several of the resort’s restaurants, rising to the position of Executive Chef at the prestigious River Course Clubhouse.
Franz has received recognition and accolades from notable publications including USA Today, National Culinary Review and Wine Spectator. Additionally, Franz was runner-up in season 6 of the Food Network’s Cutthroat Kitchen and appeared on Bite Club with (Magnolias alum) Chef Tyler Florence. She is an active member of the Charleston community, serving the local Chapter of Les Dames d’Escoffier among other causes.
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Purchase NowPrivate Dining
Located directly above Magnolias, the Upper-Level Gallery features two refined dining rooms designed for an elevated private dining experience. The space is designed to host both intimate dinners and larger gatherings. With its own fully equipped kitchen, the Upper-Level Gallery delivers the same exceptional cuisine and standards that define the Magnolias experience, making it an ideal setting for your next dinner gathering.
