The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1306768
Once settled, we dined at the on-site restaurant, a modern Maryland bistro called Magdalena. e kitchen, lead by award-winning executive chef Mark Levy, incorporates British flair and classic french techniques with the traditional cuisine of the Chesapeake Bay region. Prior to reopening, the culinary team spent the last few months embarking on field trips to local farms and purveyors in order to locally source ingredients that are currently incorporated into their new menu. Featuring Maryland classics like Mock Turtle Soup 2020, Southern Maryland Ham, and Eastern Shore Crab Cake, the bistro also allows guests to create their own experiences with various Hors d'Oeuvres, appetizers, entrées, and desserts. e next day, a made-to-order breakfast, basket of pastries, and a variety of fresh-squeezed juices were the jump-start we needed to explore Charm City. e Ivy is perfectly located in close proximity to Baltimore's cultural center where guests can visit libraries, theaters, museums, and the opera. Druid Hill Park is also a 10-minute drive from the hotel, here guests can visit the Maryland Zoo. Established in 1876, it houses more than 1,500 animals and is the best place to enjoy a crisp fall day. e hotel also offers guests the option of requesting the hotel's private car for excursions. Our first stop was the National Aquarium, located in the heart of V U E N J . C O M 148