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All Things to All People

Magnolia has something for everyone -- and that includes me.

And though I was fully stuffed by this point, I'd luckily saved some room for dessert. Magnolia has its own pastry chef, Gina Scott, and she'd made a warm apple bread pudding topped with burnt-sugar ice cream and a smooth, thick caramel-whiskey sauce that I would've kicked myself for missing had I staggered to the door without a final course. Sure, she also offered the ubiquitous flourless chocolate cake, as well as fresh-baked chocolate-chip-cookie ice-cream sandwiches with handmade whipped cream and chocolate sauce. But burnt-sugar ice cream? That's just brilliant.

At Magnolia, Brian Split and Chris Pierce (rear) make 
food with mass appeal.
Mark Manger
At Magnolia, Brian Split and Chris Pierce (rear) make food with mass appeal.

As a matter of fact, that's a good way to describe Magnolia in general. It's brilliant because it is all things to all people, all under one roof, and all at the right time and place. And it's all good.

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