Magdalena
Maryland
Magdalena gives Maryland's produce a central role in the historic surroundings of The Ivy Hotel in Baltimore's Mount Vernon neighbourhood. Chef Scott Bacon draws on British and Southern roots as well as French techniques, working with Chesapeake farmers and a menu that changes with the seasons. Dishes have included steelhead trout with crab velouté and fennel, black trumpet and farmer's cheese dumplings with sorghum butter, and a lion's mane mushroom cake with lentils and béarnaise. Seasonal cocktails and rare or small-batch spirits extend the same attention to the bar. Several rooms create distinct settings, from the Garden Room beside the walled courtyard to the Treasury and the more intimate Wine Cellar. The restaurant's name honours hotel owner Eddie Brown's late grandmother.