Magnolia Pub & Brewery

13-October, Sunday
We had arrived a bit after 10AM, and were immediately seated.
I know this place does start to pick up around noon.

Booths are only reserved for parties of 3+, however we were seated within peering view of the window for some added benefit of people watching.

The smoked pork & cheddar sausage was moderately girthy, juicy (not overly greasy), and creamy as it was well proportioned between the ratio of ground meat to cheese.  Served with hash browns that I wish were a bit more crisp, a wallop of sour cream sprinkled with green onion. And one spectacular fried egg on the side.

I have visited Magnolia multiple times and have been pleased every single visit. I've had the pleasure of eating both lunch & dinner here in addition to having quite a few of their beers.

My only regret is that sometimes they run out of certain brews... Definitely a place to go whether you're a local or tourist.

Be prepared to wait though... It's worth it.

We went to Magnolia on Saturday afternoon at 530 pm. We expected to wait, and we did. We got to our seat at 550 pm and placed  our order for beer and food at 605 pm. The place was busy so we were patient on the long wait to put in our order. We ordered beer and dinner at that time, pork chop, shepherd's pie and fish and chips. They brought our beer in about 5 minutes. Then,We waited almost 45 minutes, and saw a few other tables order, get their food, and leave in the interim. We finally were able to flag down our waiter and ask if we had been forgotten. He said let me check. He came back 5 minutes later and said the pork chops take about 45 minutes to cook. We said, ok. At the 1 hour mark, he brought our food to the table. The $18  shepherd's pie was like canned soup with mashed potatoes in the center. The  $25 pork chop was cold and raw, but the cornbread pudding on the side was awesome. the $7 fish and chips on the kid menu, however was excellent. When we called the waiter over after trying for 10 minutes to get his attention to show him the bleeding pork chop, he said it was a  the. Latest culinary style to serve the pork at 80 degrees in the center! I looked it up, it's supposed to be 145 degrees. We sent it back to the kitchen to be cooked the rest of the way. On the return, it was much better. By this time it's 7:45 pm. Wow-the waiter did apologize and comped us for the meat.  We got our check and escaped by 8:15.I don't know what was happening in the kitchen, but my husband was verbalizing his refusal to ever go there again. I used to love this place....