$12 for $24 Worth of Contemporary Cajun and Creole Cuisine at Magnolia Grill and Bar


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In a Nutshell

  • Blends multiple food traditions
  • Seafood specialties
  • Magnolia bread & fried green tomatoes

The Fine Print

Expires Nov 21st, 2011. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table, 2 per table of 6 or more. Dine-in only. Must purchase 1 food item. Not valid for steak dinners. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

French explorers of the New World created Cajun cuisine from native game, local spices, and ancient gumbo recipes coded in the rings of tree trunks. Taste rustic flavors with today's Groupon: for $12, you get $24 worth of contemporary Cajun and Creole cuisine at Magnolia Grill and Bar. This Groupon is not valid for steak dinner entrees.

Chefs at Magnolia Grill and Bar slice, simmer, and chop fresh ingredients to craft a zesty menu of contemporary Cajun and Creole fare. The Skipper's Special heaps together fried shrimp, Cajun catfish, and a lump-crabmeat cake in a savory seafood group hug ($14.95), and kitchen custodians slow-roast rotisserie pulled pork before slathering it in hickory sauce and down-home vibes ($10.95). Patrons can also sop up meat moisture from deluged plates with a twisted loaf of sourdough Magnolia bread dusted with parmesan, cracked pepper, and parsley ($8), or slurp down fried green tomatoes blanketed in shrimp remoulade ($7.95). Finally, desserts such as the bread-pudding soufflé drizzled in a praline and pecan sauce sate lingering food lusts so stomachs won’t spend the rest of the night singing off-key to "Mustang Sally" ($5).

Magnolia Grill and Bar

Ruby-red and canary-yellow walls, soft lighting, and a flat-screen television create a vibrant atmosphere for Magnolia Grill and Bar's spin on comforting Southern and Cajun dishes. Chefs harness the natural sweetness of fresh fish from the Gulf, lump crabmeat, and jumbo shrimp to craft hearty entrees, which also include soul-soothing classics such as chicken-fried steak smothered in white gravy and slow-roasted pulled pork zestified with hickory sauce. Appetizers of Magnolia bread sprinkled with parmesan cheese or fried green tomatoes paired with shrimp rémoulade jump-start digestive engines, and frosty brews from Abita, Corona, and Heineken irrigate throats without digging a series of ditches that leads to the kitchen sink.