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

  • 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.

  • Reservations are available through Resy.

  • 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.

  • 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

  • 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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