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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

Magnolia-House-Chef

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.


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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