You’ll find a seafood tower on the menu at Magdalena, tucked into the ground floor of the Ivy Hotel in Mount Vernon, but that’s as basic as it gets at this chic bistro. Led by chef Scott Bacon, of Black and British descent, this modern restaurant offers a rotating dinner menu inspired by the Chesapeake Bay bounty of the season. Sample dishes include charcoal roasted fennel topped with pickled pomegranate, apple, and bitter greens dressed in an orange hibiscus vinaigrette as well as pan seared Atlantic salmon with sherry-spiked cream sauce over a bed of lacinato kale, mixed wild mushrooms, and smoked trout roe. Magdalena’s bespoke cocktail program, with its rare spirits and hyper-seasonal ingredients, not to mention an award-winning whiskey collection, complete the refined experience. There’s also a gem of an outdoor patio, which seats guests in the spring and summer.
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