Kelly and I had the privilege to be among the first to experience Magdalena’s Supper Club. While on our trip to Washington, DC I happen to check my email at the right time to see reservations open. We had been looking forward to this since it was announced so I responded immediately. It’s a good thing too as they booked up within a couple of hours.
Run by Chef Juan Rodriguez it’s an extension of his already successful catering business. I know Juan from our days working at Steak & Ale over 20 years ago and I still recall the day he came in to tell us he had been accepted to culinary school. The location is not hard to find, being on the north side of Fort Worth near the Stockyards. They have an amazing view of downtown as well as Oakwood Cemetery. There are plans to expand the patio dining to take advantage of these vistas. My only complaint about the location is being an industrial style building, the noise level can be quite loud once everyone starts talking. Valet is recommended since the parking is limited.
The dinner was Juan’s special take on the traditional Mexican dishes, served in four courses. We were given a preview of each on the Facebook page and I was worried that I may not be full when it was all over. That fear was unfounded. The menu was as follows:
Yellow Corn/ Key Lime Juice/ Epazote/ Butter Poached Lobster
Shrimp and Cucumber Sope
Mexican White Shrimp/ English Cucumber/ Bone Marrow Salsa/ Blue Corn Sope
Mole Enchilada/ All Natural Roasted Chicken/ Queso Fresco/Lime Jocoque/
Almonds / Cilantro Salad
Foie Gras and White Port/ Pistachios/ Blueberries
All of it was amazing. The presentation was beautiful and the food was all we hoped it would be. The mole used on the enchiladas was very complex and was possibly the best part of the meal. It’s BYOB, but they do offer coffee, tea and water. The supper club will be offered once or twice a month. If you want to get a reservation, get on their email list and respond as soon as the invite arrives since as I mentioned this first round booked up within a couple of hours.
Here’s to Magdelan’s and all the amazing people behind the food. I’m looking forward to seeing their continued success.