Adhering to the best in Southern cuisine, chef/owner John Silberman maintains the authenticity of his distinctive foods by using ingredients jetted into Boston directly from the South. Crawfish and softshell crab are flown in fresh from the Gulf Coast; the restaurant’s popular Logan Turnpike Grits are ground-to-order by a mill in northern Georgia, and Magnolias’ coffee comes directly from Baton Rouge. Magnolias is truly a labor of love for John and Amelia Silberman; they spend hours personally ensuring that their guests enjoy the gracious hospitality and flavorful, fine cuisine that is characteristic of the South.