Magdalena
Magdalena is a new concept from Nick Detrich, co-founder of several of New Orleans’ finest cocktail destinations (Jewel of the South, Manolito, Cane & Table),which have been recognized by the World’s 50 Best Bars, James Beard Foundation, and the Tales of the Cocktail Spirited Awards. Detrich is joined in this project by Baylee Pruitt, formerly of Giant (Chicago) and Jaguar Sun (Miami).
Magdalena, located in the Fountain Square neighborhood of Indianapolis, is a cocktail bar and restaurant that has a bit of New Orleans flair.
FAQs
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All menu cocktails are half price from 5-6pm every day.
Tuesdays is Two Buck Shuck night with dealer’s choice oysters for just $2 a piece.
Mondays we do Red Beans & Rice in proper New Orleans fashion.
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Reservations are available through Resy.
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We have an all ages section in the restaurant with plenty of room for strollers and bassinets.
We do not have high chairs or a children’s menu.
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Our menu changes frequently and you can find it posted in our Instagram stories (@magdalena.indy) most days.
Here are some sample items:
OYSTERS* horseradish, mignonette, cocktail sauce mp
SMOKED WHITEFISH DIP pickled shallots, fried saltines 14
TUNA TARTARE* nola ‘hot sausage’ spices, oyster mayo, savory miscellany 13
LOW COUNTRY PICKLED SHRIMP gulf shrimp, mustard, citrus 18
SAZERAC CURED SALMON* herbsaint cream sauce, shallots 17
SEAFOOD TOWER* much of the above, and then some… 97
FRIED SALTINES remoulade 5
GRILLED FOCACCIA pimento cheese 9
OLIVES sherry, lemon, fine herbes 9
BURRATA meyer lemon gremolata, focaccia 16
DUCK HEART PASTRAMI cornichon, pickled mustard seed, horseradish, endive 16
CUCUMBER SALAD trout roe, pickled shallots, buttermilk dressing 15
ANGELS ON HORSEBACK broiled oysters, bacon, brie, breadcrumb 15
CHICKEN LIVER PARFAIT port marinated mushrooms, fried bread 15
SHRIMP DUMPLINGS sauce nantua, creme fraiche, scallions 18
FRIED CHICKEN LIVERS buttermilk dressed chicories, pepper jelly, sherry 17
CRISPY BRUSSELS whipped ricotta, benne seeds, miso bagna cauda 18
PURPLE-EYED FIELD PEAS smoked and pickled mushrooms, collard green kimchi 18
CAST IRON CITY HAM pimento cheese grits, redder eye gravy 25
STUFFED COLLARDS boudin, purple-eyed peas, bacon 27
NOLA BBQ PEEL ’N EAT SHRIMP a piquant bbq, focaccia 28
STEAK FRITES wagyu bavette, hotel butter, proper chips, mushroom ketchup 44
CHOCOLATE CREMEAUX orgeat almonds, meringue, maldon, olive oil 12
APPLE & CALVADOS CAKE whipped cream, meringue 14
CARA CARA POSSET cardamon, vanilla, coffe & chicory dates 12
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We open at 5pm, and the kitchen is open until 10pm every day. The bar is open until 10pm Sunday-Tuesday, and Thursday. The bar stays open until midnight on Friday and Saturday.
We are closed on Wednesdays.
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