“We take a modern approach to the cuisine of the South that is inclusive of all the influences and cultures that surround us in Louisville. We believe in the food we cook and the commitment we have made to try and better our community and staff everyday.”

Beef pastrami and pickled tongue with kimchi remoulade and pickled mustard seeds; poached rockfish with barley dashi broth and low country spelt with pickled ginger; and KY fried quail with sorghum glaze, kale grits, and lemon butter.

Chef Edward Lee is constantly evolving what Southern food can be at his tasting menu restaurant 610 Magnolia in Louisville. A Korean-American chef, born and raised in New York City, Lee infuses his cooking with his heritage in dishes like beef pastrami and pickled tongue with kimchi remoulade, while his adopted home in the South inspires recipes like KY fried quail with sorghum glaze and kale grits.

His menu is served as four-or six-course options and is built around ingredients sourced from local farms like Foxhollow, which raises cattle in open air in Kentucky. Meanwhile, summer produce may be sourced as locally as the restaurant’s garden and year-round, the entire team helps tend to an 800-square foot on-site greenhouse.

The team is also invested in training the next generation. Through The LEE Initiative, they provide mentorship for female chefs in Kentucky.