610 Magnolia
Restaurant · Churchill Downs
610 W Magnolia Ave, Louisville, KY 40208
Highlights
Innovative Southern tasting menus with global technique and local produce
Innovative Southern tasting menus with global technique and local produce
"Celebrity chef Edward Lee presents a modern tasting menu with Southern flair at 610 Magnolia, where every dish focuses on local produce. The team at the Old Louisville restaurant has changed the menu weekly since opening in 2003. Previous highlights have included a Berkshire pork loin with miso sunchoke puree, and house-made cavatelli with pecorino egg sauce, pancetta, and black pepper. Know before you go: Reservations are required." - Lennie Omalza
"Flagship restaurant of chef Edward Lee, known for his creative spin on Southern cuisine."
"This Louisville restaurant, led by Chef Edward Lee and his team, gained national recognition when its founders created a diversity-focused effort in 2018. That effort — the LEE Initiative — partnered with corporate supporters such as Heinz and Southern Restaurants for Racial Justice during the pandemic to create an annual grant program that helps Black-owned restaurants and food businesses with startup costs, disaster relief, mentorship and other resources; the program has grown rapidly and is pledging more than $1 million to fund up to 60 grants in the current year, supporting recipients ranging from first-time operators to businesses with decades of history." - Sam Nelson
"A Louisville restaurant founded by chef Edward Lee that helped establish his reputation by honoring and celebrating the traditions of Southern cuisine. The spot is presented as community-oriented and slower-paced than New York, providing an ideal environment for a cook to develop; Lee describes it as a place he loves and where he feels he couldn’t ask for a better setting to cook for a living." - Terri Ciccone
"A Louisville restaurant whose team repurposed excess food and staff capacity during the crisis to support out‑of‑work restaurant workers, independent restaurants, and local farms while continuing mentorship and community kitchen programs that elevate young cooks of color and women in the industry." - ByBon Appétit Staff & Contributors
