Maggi D’s: Authentic Italian Cuisine, Jovial Atmosphere
Story and Photos by Becky Billingsley
With all the northeastern accents at Maggi D's, you might think you've been teleported to New York, but it's just a lot of Italian-American transplants who are regular customers of the neighborhood Italian hangout.
It's always a good sign when Italians – even Italian-Americans – frequent an Italian restaurant, and Maggi D's delivers authentic food. Owner John Magliato is usually right in the thick of whatever fun conversation is going on and creating a convivial atmosphere.
Maggi D’s is in the Board Walk shopping center off S.C. 544 in Socastee, and the restaurant is clean and tidy with plenty of two-, four- and six-tops, plus booths. No smoking is allowed, and there is a black/mauve/brown color scheme with a painted concrete floor. Tables, chairs and tablecloths, and the servers, are all in a simple and tidy black. A small bar area (they serve beer and wine) is separated from the dining room by a half-wall.
The friendliness of the staff becomes more evident when you watch how customers are treated. If someone likes munching on peppers, he’ll have a dish of peppers on the table with his favorite beverage before the server even says hello.
The chef is Rob Collins, and he puts out some tasty food. Chicken Marsala is as close to perfection as I’ve ever come across in that dish. The chicken cutlet is exceedingly tender, and the excellent Marsala sauce is slightly sweet, slightly tangy. The best part is the dish isn’t swimming in sauce; there’s just the right amount to complement the chicken and pasta.
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Bruschetta is on wonderfully crispy/soft bread shipped in par-baked from New Jersey, and if you like your Bruschetta really cheesy you’ll love this version. I also tried the Pasta e Fagioli, and it’s a nice thick beany version with a smoky undertone that’s served with toasted bread.
The extensive dinner menu offers many appetizers, salads, entrees and pastas; Magliato says the Eggplant Parmesan and Lasagna sell well, as does the Tortellini Alfredo. He also brags on his wife, Michele’s, house-made meatballs. Many customers swear by the Chicken Franchese and Seafood Fra Diavolo.
The lunch menu is briefer of course, and it contains a long list of sandwich choices. The No. 10 is especially popular, and it is filled with prosciutto (the real stuff, sliced on-site), sopressata, cappicola, fresh mozzarella and roasted red peppers.
Maggi D’s has specials throughout the week. From 3-5 p.m. an early dining special offers soup or salad and a choice of a list of select entrees for $9.95. One of the choices is Fettuccine Alfredo, which has a delightfully velvet-smooth and cheesily flavorful sauce. Another one of the special entrees is Tortellini Marinara, which is perfectly al dente. The marina here is robust with fresh tomato flavor, and the tomato acidity is tempered with a hint of sweetness.
On Friday and Saturday nights there’s always a fish special, and all day on Mondays you can have a plate of pasta with marinara, Alfredo or vodka sauce for $7.95.
Then there’s dessert and espresso. Cannolis are delicious with a light and creamy filling; Magliato says it is and extra-special house recipe handed down from his father-in-law, who was a baker for 50 years. House-made cheesecake is not too thick and cake-y, not too custard-y, not too tall. The filling is light and cheesy, but a little sweeter than many cheesy cheesecakes.
Maggi D’s is at 4620 S.C. 544, and the number is 843-293-0773. They’re open from 11 a.m. to 8 p.m. Mondays through Wednesdays, 11 a.m. to 9 p.m. Thursdays and Fridays, 3-9 p.m. Saturdays, and they’re closed Sundays.
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