American Food

Mount Vernon: Magdalena

Late last year I had such a fantastic meal at Magdalena in Mount Vernon. Seriously, the food and the service was beyond impeccable and I’ve been dreaming about the food ever since.



Earlier this month I had a chance to return to Magdalena to try the new winter menu and again, I was blown away.

In leu of another full write-up, I’m going to share some notes about what we ordered below. But again, I loved everything.

Dinner started with a quick tour in the kitchen with is seriously beautiful. We watched Chef Mark and his team prepare and plate the Hand-rolled Tagliatelle Verde (see below for a video of the highlights). I ended up ordering this when we sat down to eat and it was one of my favorite dishes of the evening.


Hand-rolled Tagliatelle Verde

My other favorite dish from the evening was the Celriac & Parsnip soup with a side of Smoked Venison Tartare. The pair of flavors complimented each other beautifully and it was just mind-blowingly amazing.


Celriac & Parsnip Soup


Smoked Venison Tartare

The other appetizers I tried included:

Salad of Jonah Crab – French Curry, Pickled Turnip, and Mango around a fresh lump of crab.


Salad of Jonah Crab

Aguachile – Octopus and Stone Bass which was packed with limey-citrusy flavors.



Foie Gras – Served over a potato and cabbage cake with puffed sorghum and beet puree.


Foie Gras

Crispy Heritage Chicken “Nugget” –  Golden Raisins, Pickled Celery, & Truffle. I had this last time I visited and I was really into it. I was glad it made a second appearance.


Crispy Heritage Chicken “Nugget”

For my entree, I ordered the Grilled Beef Tenderloin. Chef Mark cooked this to absolute perfection. Insert all of the heart eyes emojis. Seriously, the only thing wrong with this dish was that I finished it. It would be the entree I ordered for my next visit without a doubt.

Grilled Beef Tenderloin

I also had a chance to try the Seared Scallops with Tandoori Spice – they came with shiitake fried rice, kumquat, Thai basil, and green peppercorns.

Seared Scallops with Tandoori Spice

And the Braised Shank of Elysian Fields Lamb – Tender lamb over a bed of roasted squash puree, bee pollen and tarragon.


Braised Shank of Elysian Fields Lamb

For dessert, we started with one of the dessert cocktails, The Opera Cake. It had a chocolate-coffee flavor.

The Opera Cake

Chef Mark also brought out a dessert for each of us based on our personal tastes. I had the New York Style Cheesecake. The cheesecake was so light and fluffy and had a brulee top. It also came with a blueberry and huckleberry compote which added a lovely fruit component.

New York Style Cheesecake

I also tried the Warm Valrhona Dark Chocolate Mousse which came with milk cubes, fruit, and torched marshmallow.

Warm Valrhona Dark Chocolate Mousse

Banana & Dulce de Leche Tart with milk chocolate and lemon ice cream. The dulce de leche was the winner of this dish.


Banana & Dulce de Leche Tart

Baked Ginger Molasses Cake with coconut & yuzu sorbet, and spiced golden syrup.


Baked Ginger Molasses Cake

Lastly, Chef brought out a special dessert that may be on a future menu. White Chocolate Creamaux, Chocolate Sorbet, Bergamot, and Blood Orange


White Chocolate Creamaux

Magdalena is located at 205 E Biddle St, in Mount Vernon.

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Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.

While this meal was paid for by Magdalena, all views stated here are my own.

3 replies »

    • Thanks for your feedback. While this meal was paid for by the restaurant, I was not compensated for eating there. Additionally, I do share my honest opinions, regardless of the arrangement with the restaurant.


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