All reviews are from people who have redeemed deals with this merchant.
Reviewed February 5, 2014
Reviewed February 5, 2014
Reviewed January 21, 2014
What You'll Get
Good Southern cooking can transport you to a country kitchen—biscuits in the oven, chicken frying in the skillet, and Auburn's fight song playing every time you open the refrigerator. Experience true grits with this Groupon.
Choose Between Two Options
- $10 for two brunch or lunch entrees (up to a $21.50 value)
- $20 for $40 worth of dinner fare
The dinner menu includes starters such as pimento smoked gouda with crackers and vegetables ($5.25) and entrees such as steak and eggs with a sweet potato hash ($24). Lunch selections include open-face steak sandwiches with bacon dip and caramelized onions ($10.75) and creole chicken salad ($10.75).
The Fine Print
Promotional value expires 180 days after purchase. Amount paid never expires. Limit 2 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservation suggested for dinner. Dine-in only. Customer may bring own wine; extra $10 corking fee. Dinner Groupon valid only after 5 p.m. Lunch/Brunch Groupon not valid for Southern caesar salad, spinach salad, shrimp and grits, or blue plate special; may upgrade for additional fee. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Magnolia's Southern Cuisine
One autumn day, 13-year-old Shanita McAfee wandered through her local apple orchard, plucking the ripest, plumpest apples. She had done this for years with her dad and siblings, but this year was different. Instead of giving the apples to her mom for apple pies, Shanita decided to take on the challenge herself. She loved her mom's pies, but didn't understand why her mom would use a store-bought crust if she was going to put in the effort to make everything else from scratch. So, Shanita started experimenting with various homemade-crust recipes, and her passion for cooking was born.
Though Shanita’s repertoire has expanded to include savory dishes, such as New Orleans–style shrimp and pan-seared seafood, her cooking philosophy remains the same: fresh, seasonal ingredients prepared with love. Magnolia’s chef has also made it her mission to challenge people to "experience traditional Southern ingredients and food in a different way." That's why she creates things such as braised oxtail lasagna and Grown Up grilled cheese—toasted farm-to-market challah bread with smoked gouda and Tillamook cheddar served with bacon horseradish dip.