Magnolia Grill in Durham is Closing
Date announced as May 31st. I have no other news at this time but if you've not eaten there and wanted to.. you now have your deadline.
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I tried calling several times to make a reservation over a three hour period last night and the phone rang busy each time. I suspect they had taken it off the hook.
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re: brentk
It took me about 30 tries early yesterday afternoon, and at that point I think it was legitimately ringing off the hook. Now, it's probably booked. I did notice that the person who took my reservation said she would call me to reconfirm (opposite to their usual policy of having the patron call in), so maybe they already are or will be leaving it off the hook at some point, which would make sense if they're booked solid. Apparently people stood in line yesterday to get reservations in person.
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Here's a blurb from the Durham Visitors Bureau. Looks like they are retiring, from the restaurant business at least. I was going to try Pancuito for our 20th anniversary dinner but it'll now be MG instead. We used to live near MG when the kids were little. Our favorite respite was to get a sitter and sneak a way to MG for coffee and some of Karen Barker's amazing desserts. MG will be greatly missed.
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re: bbqme
I don't think of this as a loss. To me, a loss is when a restaurant closes when it's on the way up, like when Chef and the Farmer closed due to fire (happily they'll open again soon). Mag Grill has been at the top level of the local scene for many years. MG's influence is felt throughout the community in several restaurants and at least one bakery and even in a brewery.
The Barkers have worked hard night after night for many years and now they want to make a change. They easily could have sold their place to someone who would run the reputation into the ground. They're going out on their own terms and on top. I say congratulations and thank you!
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re: Tom from Raleigh
Assuming they were game, a great transition would have been to turn the restaurant over to Chip and Tina of the former Bonne Soiree. I think Chip is up to the task of carrying on the Barkers' legacy and the Barkers could have played an emeritus role to ensure MG's reputation stayed intact yet still have time for family, etc. MFG would provide Chip the steady clientele that apparently was missing at Bonne Soiree.
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re: bbqme
This would've been a fantastic idea, although I think Chip and Tina are doing regular monthly dinners at Celebrity Dairy right now and a recent article suggested that they bought out the B&B portion of the operation out there and were trying to get permitting to open up a full-time restaurant in the space (a la Inn at Little Washington) within "three or four months" of that March article. Still, it's way out in the middle of nowhere, so I wonder how they would swing a steady clientele, or whether they would need to given cost differentials. I wonder if Chip and Tina would consider rethinking things with this news or whether they are too invested in the process out at Celebrity Dairy already. If nothing else, the available space and kitchen equipment, wine stock (although Tina's collection was far more thoughtful) and some continuity of staff, of the soon-to-be-former MG location would be mighty appealing. I also think that the baseline atmosphere of the place is more approachable even if Chip and Tina keep the menu/style of cooking exactly the same as it was at Bonne Soiree.
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To put it quite simply - in my opinion this is the biggest loss in North Carolina's culinary scene since Edna Lewis stopped cooking at Fearrington House. From start to finish as a complete meal, it is probably mine and my wife's favorite restaurant in the country. This includes any of the Michelin-starred places in NYC or San Francisco or Napa/Sonoma. Wow.
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re: rockycat
I've been once. The food was good but I don't remember much else other than the artwork for sale and the lady next to us who I thought was having an orgasm. I didn't think it was THAT good to be making those sounds, but better than the surrounding places. Maybe we'll head back upon having heard this news.
Here is a blurb in N/O
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re: LBD
Karen Barker's vanilla bean buttermilk pie was a taste that I will remember forever.
Not to mention the spring rabbit dish I had last year - it captured the essence of spring better than any other dish I've had anywhere.
The ceviches were always otherworldly.
It's still the only U.S. restaurant I've experienced that had the cleverness and insight to serve txakoli by the glass.
I know of no other restaurant to time and again pull off using such complexity of ingredients in perfect harmony, without being overbearing, without having to resort to molecular gastronomy, doing farm-to-table before it was "in", etc. That combination of execution and soul is something that was unique to the Barkers, and I'm just glad I had the opportunity to be in the right time and place to savor it. I have my reservation for one more time, in time for our anniversary dinner.
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re: veganhater
I've just been unlucky in my txakoli foraging, I suppose. Even traditional Spanish places like Curate in Asheville only serve it by the bottle, which is sort of counter to its role as an aperitif unless you're with a large group. I had read somewhere (SF Chronicle maybe) that expense had something to do with it.
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re: LulusMom
Have you brought Lulu yet? I've been promising my daughter for years that I would take her when she was old enough. We were going to go, just the two of us, during summer break and have apps and dessert at the bar. Instead, the reservation we made is for all 3 of us. I really feel that this is a restaurant she must experience.
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re: rockycat
LulusMom
May 2, 2012 11:09 AM
My husband and I were just talking about this. He's leaving for over a month very soon, so I don't think we'd be able to get a family reservation. It is a shame. She's been lucky enough to dine in some pretty amazing places around the world - I'm sorry that she's going to miss this one.
I'm really glad your daughter is going to get to try it. How old is she now? We really have to get those girls together to talk/eat some food.
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