Chef-owner Nicolas Nikic named Magdalena's Trattoria and Pizzeria after his mother and officially opened the restaurant in February 2024 along the Buffalo Speedway. (Emily Lara/Community Impact)
Every time Chef-owner Nicolas Nikic walks the food line inside his kitchen, there are four standards each dish must meet before it heads out onto the floor: ingredient quality, technique, presentation and taste.
Nikic’s fifth standard, however, is not met by the food itself, but rather, the level of hospitality that comes with delivering it. That is why throughout lunch and dinner service, he, too, finds himself out on the floor, going table-by-table to shake hands with each and every one of his guests.
Because at Magdalena’s Trattoria and Pizzeria, everyone is welcome, he said.
“My business motto is ‘Everything done with love,’” Nikic emphasized. “Fresh ingredients, everything made from scratch, preparation, execution and, of course, talent all in place. But, ultimately, it’s about love. You have to create everything with love.”
Zooming in
Since opening along the Buffalo Speedway in February 2024, Magdalena’s has prided itself on capturing the essence of traditional Italian cuisine through a made-from-scratch, yet refined approach.
Nikic, whose culinary training spans both Europe and Houston’s fine dining scene, said that his philosophy as owner is the culmination of everything he’s learned after more than two decades. Not just about leadership and how to prepare food, but about how every role within a restaurant contributes and is crucial to its overall success.
His appreciation for food, though, began much earlier than that, when he was just a boy in Vienna, Austria, who always looked forward to his mother’s cooking, after whom his restaurant is named.
“I was really inspired by her beauty when it came to presentation and details. She loved cooking, and she loved making everything fresh,” Nikic said. “She’s one of the reasons I chose this industry.”
What’s on the menu
Intentionally designed to stretch across all stages of a meal, Magdalena’s menu is divided into Antipasti, Primi, Secondi, Contorni, Formaggio and dessert items. Primi dishes are inspired by the Italian tradition of a first course and feature bold flavors on a visually simple plating style.
The Sweet Corn Ravioli with Lobster, Tomato and Olive Oil is among the Primi dishes regularly served at Magdalena's Trattoria and Pizzeria. Handcrafted ravioli exists at the center of this dish, accented by juicy lobster and fresh tomatoes. Emily Lara/Community Impact
The restaurant’s Secondi dishes represent the main course, with Nikic noting the Baked Quail with Polenta as a standout from this section. This entree spotlights tender, oven-baked quail served over a creamy polenta base.
The Antipasti, Contorni and Formaggio sections showcase appetizers, sides and artisanal Italian cheeses in that order.
Chef Nikic's signature Bolognese is frequently featured as an entree that guests can order as part of the restaurant's rotational specials. Nikic said that it began as a seasonal dish before becoming a reoccurring offering per customer request.Emily Lara/Community Impact
What Magdalena’s is most known for, however, is its specialization wood-fired pizzas, such as:
The Romana: a sweet and salty Roman-style pizza topped with cherry tomatoes, mozzarella and anchovies
The Salsiccia E Friarielli: a savory, rustic pizza featuring homemade Italian sausage and sautéed broccoli rabe, finished with melted pecorino
Nikic told Community Impact that the restaurant’s crisp, thin-crusted pizzas are each handcrafted and baked to order, utilizing flour and other ingredients imported directly from Italy.
It’s 5 o’clock somewhere
Guests may pair their dish of choice with any wine from Magdalena’s extensive cabinet, either by the glass or by the bottle, which Nikic intentionally tailored to feature flavor profiles from around the world.
“This is an Italian restaurant, but at the same time, I’m not neglecting the beautiful wines of California and Oregon. I also have a balanced cocktail list, made by my talented bartenders,” Nikic said.
The chef added that atop the kitchen’s regular offerings, Magdalena’s also serves gluten-free and vegetarian options to accommodate guests with special dietary preferences, showing even further the staff’s commitment to have something for everyone.
Staying local
Although Nikic can see his business expanding outside of the West University Place area in the future, he said that his focus currently remains on enhancing the location he has now.
His most recent investments into his 98-person restaurant space include the addition of an outdoor garden patio inspired by the warmth of a Mediterranean villa, which can seat up to 40 people, and an elegant 60-person private dining room.
The restaurant's sun-drenched outdoor patio area can be used for a range of occasions, including social and business luncheons, Chef Nikic said. Emily Lara/Community Impact
As time goes on, Nikic hopes Magdalena’s continues to be a destination for the local community and a place where people feel they can gather for every special occasion in life.
While he acknowledged the long hours that come with preparing and cooking house-made food, he said that seeing his hard work culminate in the absolute satisfaction of his guests makes every single moment worthwhile.
“At the end of the day… it makes it all worth it. When I see my guests being happy and smiling, that’s it. That’s the biggest reward for me,” Nikic said.
