Magnolias at the Mill
Magnolias at the Mill
Yelp Award Recipient 2015 and Open Table Diner’s Choice 2016
198 N 21st St, Purcellville, VA 20132
- Refined Regional American Fare
- Responsibly sourced from our local friends and farmers
Monday – Thursday 11:00AM – 11:00PM
Friday – Saturday 11:00AM – 12:00AM
Sunday 11:00AM – 9:00PM
Just an hour outside of Washington, DC lays the old mill turned restaurant, Magnolias at the Mill Restaurant. From the outside, it looks as if a mill is sitting in the middle of town but once you open the doors you are transported to an elegant fine dining experience in the quaint small town of Purcellville in the Blue Ridge. With the wall of wine and high wood ceilings, the experience is like no other.
The restaurant serves some of the best food in the area and has unique drinks to talk over before dinner is served. With names like Ursula’s Revenge and Ideal Husband or Flannel Shirt, how can you not order a drink with dinner? The food changes daily utilizing some of the freshest ingredients from the Blue Ridge. The restaurant prides them selves on working with local farms to keep the experience unique to the Blue Ridge.
Knowing how popular seafood is, Magnolias culinary team has reached out to the best seafood purveyors to bring the freshest seafood product to the Blue Ridge.
Meet the Owner – Shawn Malone
Shawn Malone is the proud owner of Magnolia’s at the Mill in Purcellville, Virginia. Shawn came to the Purcellville area in the 1990’s after receiving a phone call about an old Mill. This particular Mill was built in 1905 originally and was used in the production of pastured seeds as well as used in the 1940s to grind and press flower. On February 2004, Magnolias at the Mill was re-opened by Shawn continuing the focus of being a vital piece in the Loudoun Community. Magnolias is a new American dining restaurant that serves lunches and dinners which includes soups, salads, grilled specialties, house specialties, sandwiches, pizzas, as well as imported and domestic wines and beers.
What sparked your interest in owning rather than being in the kitchen?
“One of the things that really frustrated me and still does, I would hire a promising new cook, and I would spend an enormous amount of time training this person. From holding a knife, to basic sanitation, and then in a year or two they run off for a new opportunity. I went on a wine field trip in Oregon and I ran across this little restaurant called McMenamins. It was a small family restaurant that have 5 locations, each centered in different areas like beer, wine, and cigars. It was really funky and really cool, so I came back with this infectious desire to have a place that has a different kind of energy and feel to it. When this place became available I persuaded my brother and his partner to come out here to make Magnolias a type of beer centered entity with great food. When Tuskies opened they have 4 beers on tap, from the time span that I was there they went up to 15 beers. When Magnolias opened up we had 30, I wanted to have 50 but everyone told me I was crazy, I wish I had gone with 50 though because there’s so much good beer out there. As Magnolias grows, we are now starting to sell a lot of wine as well as beer. Our cocktail program has grown a lot, it amazes me how hard it is to get a good drink around here.”