While the idea of simplicity in taste and ingredients is generally a sound dotrine by which to cook and eat, the chef at Magnolia Grill uses dozens of ingredients within a single dish to great success. All the flavors are present without quarrel; none are superfluous. I had never previously enjoyed an oyster, yet for some whimsical reason I ordered them here: a lightly fried concotion with a magical, melting center. For desert, a menchago cheese-filled turnover, which I had with calvados.
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