Chef Eric McDaniel studied culinary in Southern Louisana and has planted some roots in the Mile High his new Denver restaurant, Magnolia, located in the South Broadway (SoBro) neighborhood.
Chef McDaniel imports his ingredients from Louisiana, Mississipi, and sourced locally from Colorado to ensure his menu is authentic.
“There’s a lot of culture on the plate and a lot of me on the plate,” he said.
Every dish is bursting with flavors straight from the bayous. The menu features classic dishes like shrimp gumbo and fried green tomatoes, and takes it a step further with a rich, seasoned Gulf Coast Red Fish and battered Catfish Acadiana.
Our favorite dish was the Acadiana Crawfish Pasta because of its savory flavors. As crawfish enthusiasts, the crawfish was tender and prepared in small bites with a creamy sauce with the perfect amount of spice.
“When I went to culinary school in Louisiana, I wanted to bring Cajun food and culture to other areas of the country and this is a realization of that goal,” Chef Eric said.
Boudin is a pork sausage traditionally made with the liver and heart mixed with rice, peppers, green onions, and seasonings. The recent popularity of boudin has lead to many chefs using more desirable parts of the pig as well as many new variations on how to prepare it. Magnolia’s boudin balls are fried to perfection and served on top of a creole mustard sauce.
Biting into the Gulf Coast Red Fish was a surprise because the seasoning was so sweet and tangy. I wasn’t sure what the expect but I was delighted with the explosion of flavors. Cajun dining is all about the seasonings and all of Chef Eric’s recipe had the right amount of zest.
And the best for last of course – dessert. Everyone’s eyes lit up when they bit into the Creole Bread Pudding. Served as a slice, this ooey gooey heaven is a must for the table when you visit Magnolia. This is desert might be what puts Magnolia on the map in Denver.
We all know it’s hard to find a Sunday brunch in Denver for under $20 these days but every Sunday, Magnolia serves up cajun favorites as a buffet-style that features signature items like their crawfish etouffee for only $16 with a $12 bottomless mimosa option for us party brunchers. It wouldn’t be a southern-inspired breakfast menu without biscuits and gravy.