Late last year I had such a fantastic meal at Magdalena in Mount Vernon that I couldn’t stop thinking about it for months. The food, the service, and the atmosphere inside the Ivy Hotel made the entire evening feel incredibly special. It’s the kind of restaurant where every detail feels intentional, from the presentation of the dishes to the way the staff takes care of guests throughout the meal.
Earlier this month I had the chance to return to Magdalena to try the new winter menu, and once again the experience completely lived up to my expectations.
Magdalena
Instead of another full play-by-play recap, I’m sharing some notes from the evening and the dishes we tried — though the short version is that everything was outstanding.
Before dinner even began, we were invited into the kitchen for a quick tour. The space is absolutely beautiful, and it was fascinating watching Chef Mark Levy and his team prepare dishes during service. While we were there, we watched the team plate the Hand-rolled Tagliatelle Verde, which immediately caught my attention. After seeing it come together in the kitchen, I knew it had to be part of my dinner order.
Hand-Rolled Tagliatelle Verde
When the dish arrived at the table later that evening, it was just as impressive as it looked in the kitchen. The pasta was silky and perfectly cooked, and it quickly became one of my favorite dishes of the night.
Hand-rolled Tagliatelle Verde
Celeriac & Parsnip Soup with Smoked Venison Tartare
Another standout combination was the Celeriac & Parsnip Soup paired with a side of Smoked Venison Tartare. The earthy flavors worked beautifully together, creating a pairing that felt rich and comforting while still balanced.
Celriac & Parsnip Soup
Smoked Venison Tartare
Salad of Jonah Crab
One of the other appetizers I tried was the Salad of Jonah Crab. The dish featured French curry, pickled turnip, and mango surrounding a generous portion of fresh lump crab. The sweetness of the mango and the acidity of the pickled vegetables added a lot of brightness to the dish.
Salad of Jonah Crab
Aguachile
The Aguachile featured octopus and stone bass in a vibrant, citrusy broth. The lime-forward flavors made this dish incredibly refreshing and a nice contrast to some of the richer plates we tried throughout the evening.
Aguachile
Foie Gras
The foie gras was served over a potato and cabbage cake with puffed sorghum and beet purée. It was indulgent and beautifully plated, with textures and flavors layered in a way that kept each bite interesting.
Foie Gras
Crispy Heritage Chicken “Nugget”
One dish I was excited to see again was the Crispy Heritage Chicken “Nugget.” I tried it during my previous visit and loved it just as much this time around. The chicken was paired with golden raisins, pickled celery, and truffle, creating a dish that felt both playful and elegant.
Crispy Heritage Chicken “Nugget”
Grilled Beef Tenderloin
For my entrée, I ordered the Grilled Beef Tenderloin, and Chef Mark cooked it to absolute perfection. The steak was tender, juicy, and packed with flavor — truly one of those dishes that you wish could last just a little longer. If I returned tomorrow, this would absolutely be the entrée I’d order again.
Grilled Beef Tenderloin
Seared Scallops with Tandoori Spice
I also had the chance to try the Seared Scallops with Tandoori Spice. The scallops were served with shiitake fried rice, kumquat, Thai basil, and green peppercorns. The spices and citrus notes added a lot of depth while still letting the scallops shine.
Seared Scallops with Tandoori Spice
Braised Shank of Elysian Fields Lamb
Another entrée on the table was the Braised Shank of Elysian Fields Lamb. The lamb was incredibly tender and served over roasted squash purée with bee pollen and tarragon, creating a dish that felt warm and comforting for winter.
Braised Shank of Elysian Fields Lamb
The Opera Cake Cocktail
Before dessert arrived, we started with one of the dessert cocktails called The Opera Cake. It leaned heavily into chocolate and coffee flavors and felt like a perfect bridge between dinner and dessert.
The Opera Cake
New York Style Cheesecake
Chef Mark also surprised each of us with a dessert based on our personal tastes. I was served the New York Style Cheesecake, which had a beautifully brûléed top and an incredibly light texture. The blueberry and huckleberry compote added just the right amount of brightness.
New York Style Cheesecake
Warm Valrhona Dark Chocolate Mousse
Another dessert on the table was the Warm Valrhona Dark Chocolate Mousse with milk cubes, fruit, and torched marshmallow. It was rich without feeling overly heavy.
Warm Valrhona Dark Chocolate Mousse
Banana & Dulce de Leche Tart
The Banana & Dulce de Leche Tart featured milk chocolate and lemon ice cream, and the dulce de leche was the true highlight of the dish.
Banana & Dulce de Leche Tart
Baked Ginger Molasses Cake
The Baked Ginger Molasses Cake was paired with coconut and yuzu sorbet and finished with spiced golden syrup. The warm spices made it feel perfectly suited for the season.
Baked Ginger Molasses Cake
White Chocolate Creamaux
To finish the evening, Chef also shared a special dessert that may appear on a future menu: White Chocolate Creamaux with 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.
More Baltimore Fine Dining Restaurants to Explore
If you enjoy exploring Baltimore’s fine dining scene, there are plenty of other standout restaurants around the city that are worth a visit.
A few of my other memorable dining experiences include:
- Charleston in Harbor East – Chef Cindy Wolf’s award-winning restaurant known for refined Lowcountry-inspired cuisine and one of the best tasting menus in Baltimore.
- Petit Louis Bistro in Roland Park – A classic French bistro from the Foreman Wolf group serving timeless dishes like steak frites and escargots.
- Gunther & Co. in Canton – A stylish restaurant inside a converted warehouse with a menu that blends seasonal ingredients with creative plating.
While this meal was paid for by Magdalena, all views stated here are my own.
Frequently Asked Questions About Magdalena Baltimore
Where is Magdalena located?
Magdalena is located at 205 E Biddle Street in Baltimore’s Mount Vernon neighborhood inside The Ivy Hotel.
What type of restaurant is Magdalena?
Magdalena is a fine dining restaurant known for seasonal menus, elegant plating, and creative interpretations of modern American cuisine.
Who is the chef at Magdalena?
Chef Mark Levy leads the kitchen at Magdalena and is known for crafting seasonal tasting menus and refined dishes.
What are popular dishes at Magdalena?
Menu highlights often include handmade pastas, seafood dishes like scallops, and seasonal entrées such as venison, lamb, or beef tenderloin.
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Categories: Mount Vernon, Restaurant Reviews
Hard to take your reviews seriously if other people are paying you to eat.
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.