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FACTS

chef

Kelly English

avg entree price

$30

View Website

contact

(228) 436-2946

hours

Magnolia House
Restaurant

Monday - Sunday
5pm - 10pm


Magnolia House Bar:

Monday - Sunday
4pm - 11pm

What's Nearby

Global-Generic-Dining-3

lounge

Live Entertainment

MAGNOLIA HOUSE BY KELLY ENGLISH

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ABOUT MAGNOLIA HOUSE BY KELLY ENGLISH

At Magnolia House, we invite you to come home and indulge. Because that’s what we’re about at Magnolia House: quality, comfort and great food.

A Kelly English restaurant, Magnolia House is a refreshing change from the typical dining experience. Beginning with the charming atmosphere when you enter the foyer and ending with your last bite of indulgent dessert. 

Offering a vast array of dishes rich in flavors from Southern-Louisiana, we’ve raised the standard in the culinary scene on the Mississippi Gulf Coast. Using the best USDA beef and freshest local seafood from the region, guests can expect to savor the best, including English’s famous surf and turf. Here, heaven is in every bite. 

Brought to you by the James Beard Award semifinalist and Best New Chef named by Food & Wine Magazine, Chef Kelly English’s Magnolia House will raise your expectations of what comfortable, fine dining should be.

Take a peek behind the scenes to learn about the man behind our new eatery and what makes it so exceptional.


Chef's Corner

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2009 Food & Wine magazine "Best New Chef," Chef Kelly English is inspired by the familiar flavors from his childhood in southern Louisiana and incorporates that inspiration for food and service in his restaurants, Restaurant Iris, The Second Line, both in Memphis, Tennessee, and now in Biloxi, Mississippi with Magnolia House.

English has been featured in the popular cooking magazines Food & Wine magazine, Everyday with Rachel Ray and Bon Appetit, the cookbook Wild Abundance, and has cooked alongside Wolfgang Puck at the American Wine and Food Festival. English also serves on the Founder's Council for the Atlanta Food & Wine Festival and was named a "Young Memphian" by the Greater Memphis Chamber of Commerce and "Top 40 Under 40" by the Memphis Business Journal in 2013.

Why You'll Love It

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Reviews from Open Table Diners

"Fantastic!!! - We went as a celebration for my wife's 40th birthday. The restaurant is beautiful with fantastic ambiance. Tasteful music and decor. The staff was so attentive and made my wife feel very special. I mentioned when making my reservation on Open Table that we were celebrating her birthday, and the table was decorated, everyone that we encountered told her happy birthday, and she received a special complimentary dessert. The menu was a true representation of dishes featuring local seafood and produce. Kelly English is a culinary genius! We ordered appetizers, entrees, sides and desserts. Everything was mouth-watering delicious. All of the staff was knowledgeable, attentive and so friendly. The manager is one of the prettiest gals around!" -July 1, 2014
"Nice night with friends... - A step up, yes. Friends and I had a night off and decided to try Magnolia House. Horseradish and parmesan roasted oysters were a delightful appetizer enjoyed by all. The cornbread muffins brought to the table were fun. Entrees included steak, trout, and hen, all three very good. Steak was a perfect medium, trout was nice, light and flakey. Server was knowledgeable and friendly. Service was right on time, with every plate brought fresh and hot. Our dinner experience slots in among the few other very good restaurants on the Coast." -June 24, 2014
"I took my mother-in-law out to dinner and it was a beautiful setting. It was quiet and the service was superior. The food was incredible and all the staff wanted to assure that you had a very pleasurable dining experience. The young man was quiet patient with all our questions and recommended a very nice wine. Our experience was perfect from beginning to end. It is nice to know that we have a restaurant where elegance and class along with outstanding customer service is available especially for those special occasions." -Marsha, May 18, 2014