Magnus on Water
Restaurant · Biddeford ·
Peruvian-inspired small plates & inventive cocktails with river patio
Peruvian-inspired small plates & inventive cocktails with river patio
"I end the day at Magnus on Water for award-winning cocktails, fantastic food, and warm, unparalleled hospitality." - Jacqueline Dole Jacqueline Dole Jacqueline Dole is a food and travel journalist based in Maine. A lifelong New Englander, her work has appeared in Travel + Leisure, Food & Wine, TimeOut, Insider, Thrillist, Eater, and more. With a background as a pastry chef, she’s always on the lookout for the next best snack. She is a theme park enthusiast and expert, and embroidered hotel robes, amazing pools, and hot dogs are some of her favorite things. Travel + Leisure Editorial Guidelines
"I enjoy Peruvian-influenced dishes here, from sea bass sashimi to braised short rib with spicy yuca and sweet potato, paired with inventive cocktails like the Black Mamba (a tequila-based concoction with caramelized, sparkling, and salty fruit notes) — the beverage program led by Brian Catapang has even been recognized by the Pinnacle Guide." - Stasia Brewczynski
"Chef Ben Jackson, formerly of Drifters Wife, moved to Magnus on Water after it received a pandemic reboot. There he joined former Elda bartender Brian Catapang and general manager Brittany Saliwanchik, along with partners Julia Russell and Carmen Harris, to serve up original cocktails and small plates like sherry-steamed clams and sugar snap peas with goat cheese, mint, and country ham. Find a seat on the adjoining outdoor patio, which overlooks the nearby Saco River." - Kate McCarty
"As one of the newest places helping ensure Biddeford isn’t known just for the Palace Diner, Magnus on Water vibes like a cocktail bar but don’t overlook the food, which thoughtfully complements the drinks. Shareable snacks and larger dishes make it easy for a quick cocktail stop to turn into spending your whole evening dining here." - Briana Volk
"A newly opened cocktail bar and restaurant in Biddeford named for a medieval philosopher, offering a menu that spans barbacoa tacos to chocolate cake and staffed by alumni of notable regional restaurants, combining thoughtful beverage programs with approachable food." - Rachel Leah Blumenthal