610 Magnolia

Chef Edward Lee made a special visit to a patient at Norton Children's Hospital, bringing along a signed cookbook and a delicious breakfast to brighten their day. 💜🍳 Thank you, Chef!

🚨August 15th - Collaboration Dinner with Bardstown Bourbon Company🚨

We will be featuring a very special menu with individual canapes followed by a 3-course dinner that will be paired with some of BBCo’s favorite products.  There will also be some unique and exclusive tastings available as well so you don’t want to miss this!
 
$150 per person - 4 Canapes, 3 Course Dinner and Bourbon Pairings.
All other beverages, tax and gratuity are additional.
 
We will be accepting reservation times from 5:30pm – 8:30pm.
Please call 502-636-0783 or email [email protected] for reservations.

We are so excited for our Bardstown Bourbon Co Collaboration Dinner on August 15th! For one night only we will be featuring a specialized menu that includes 4 different canapés and 3-course dinner with BBCo greeting cocktail and pairings. We will have some of the BBCo team here to present the pairings and there will be some exclusive tastings available as well.

Reservation times are 5:30pm - 8:30pm

Please call 502-636-0783 or email [email protected] to reserve your spot!

Thanks to our guests for taking beautiful photos!

Pictured: The Fig is Up! A fig-marinated rye whiskey cocktail with Earl Grey and the Rosemary Hemingway, a beautiful rum daiquiri with an herbaceous twist.

We have an announcement!! On April 4th we will be celebrating the release of Chef Lee’s newest book, Bourbon Land, with a special 4 course dinner and bourbon pairing prepared by Chef Lee himself. Each guest will also receive a signed copy of Bourbon Land as well!
The dinner will be April 4th at 6:00pm and space is limited so reserve now!
You can reserve by calling 502.636.0783 or emailing [email protected]

Don’t miss seeing chef Lee before he departs his beloved Bourbon Land!

I cannot wait to share my new cookbook Bourbon Land with you all. It is the culmination of more than 2 decades of drinking and cooking and researching and living with bourbon. It is history but also the future. It is tradition and also innovation. It is all things KY but also all the possibilities beyond the Bluegrass state. It is my love letter to this place amd this brown water that has opened up a world of adventure for me.
Before I embark on a national tour, I am takimg care of my hometown and my other beloved city of D.C
Check out all the local spots where you can find me in April. Come out and see me and I will sign a book for you and pour a glass of bourbon.
Please reach out directly to the venues for ticket info. All of these stops will sell out pretty fast so go check them out now and don't yell at me later when they are sold out.
Much love to all and don't forget to cook your bourbon!

Are you ready for dinner?
On our five course tasting menu: these Hokkaido scallops are seared in a peanut pesto and placed on a bed of grit-style edamame with King Oyster mushrooms and pickled Fresno peppers.
See y’all soon!

This Berkshire pork loin is divine! It will be leaving our five course menu soon, so get it while you can!
The loin is sitting on a miso sunchoke purée, paired with lemon-sautéed rainbow chard and green farro (with sweet potato and pulled pork throughout) and fresh radish, and finished with THREE beautiful toppings: an apple cider vinegar pork jus, pickled swiss chard stem, and pepita crunch. Make your reservation today!

Don’t forget: you can make a date with this beauty and six other pasta and pasta-inspired dishes all March long! Request your reservation for our seven course tasting menu by emailing [email protected] or by calling 502.636.0783 today!
This menu cannot be altered for dietary restrictions and requires 48 hours notice to reserve.

We have a little news!
There really aren’t enough days in February to celebrate pasta, so we have decided to extend our pasta theme into March!
For reservations email [email protected] or call 502.636.0783.
Reservations for our seven course tasting menu must be made at least 48 hours in advance and cannot be altered for dietary restrictions.
Buon appetito!

Our house made Cavatelli pasta course is inspired by a traditional carbonara. We have a sumptuous pecorino egg sauce tossed with pancetta and black pepper. It is completed by a pancetta crisp and shaved cured egg yolk. Only available on February’s 7 course tasting menu!

Our tortellini in brodo. Stuffed with pork and topped with collard greens all in the potlikker. This dish is an homage to Southern cuisine with an Italian twist. Available only this month on our 7 course pasta menu.
•Don’t forget that we must have 48 hours notice to change your reservation from our classic 5 course menu to our themed 7 course! Limited seats remaining for the remainder of February 🍝

The Fig is Up!
Fig-infused rye whiskey, Earl Grey, fig liqueur, lemon, dehydrated Turkish fig

Spaghettini aglio e olio and Maine lobster tail. 🍽️
Available only this month on our pasta themed 7 course tasting menu!

February’s 7 course theme is PASTA! 🍝
Some courses are pasta-inspired like our amuse-bouche: roasted spaghetti squash with Thai basil pesto, Parmesan cheese, and pine nuts. A delicious bite and promise of more to come!
Keep an eye out for more peeks at the menu this week!

Some housekeeping:
•If you already have a reservation in February and would like the pasta dinner, please let us know ASAP, or with at least 48 hours’ notice.
•All guests at the table must choose the same menu.
•This menu cannot be adjusted to accommodate most dietary restrictions, but we will always accommodate restrictions with our five course tasting menu!

Our crème caramel is topped with a sorghum caramel sauce, sautéed green apple, persimmon, black walnuts, green apple zest, cinnamon, and popped sorghum—a delicate and delicious way to end our five course tasting menu.

Here it is folks, my new book, BOURBON LAND, hits stores April 2 and it's now available for pre-order online.
It took me 2 years and lots of drinking and cooking with bourbon (I know it's tough work but someone's gotta do it) to arrive at these pages that I am so proud to share with you all. I've been in Louisville for 21 years and in that time I have absorbed so much about what Bourbon means, not just as a spirit but as an ingredient to make your cooking deeper, more complex and well more bourbony which is a good thing.
I hope you will pre-order this book and share it with anyone who loves whiskey.
If you want to order a signed copy (makes a great Father's Day or Mother's Day gift), you can order as many as you want from my local bookstore .
Link in bio for direct links to to where you can order, no matter where you live.

Happy Bourbon!!

Our bitter citrus salad begins with a layer of Satsuma orange, honey pomelo, and red pomelo that is topped with a sesame and fig vinaigrette-dressed endives. Topped with matchsticks of Asian pear, black walnuts, and dried Mission figs, this salad is a dreamy and refreshing way to begin your five course tasting!

Our venison is topped with a haskap berry demi-glace and paired with sautéed brussels sprouts with crispy country ham, braised Cipollini onions, scalloped celery root with creamy Emmental cheese, and celery root chips.
The warm hug of a dish that we all need after this week!

Y’all we can’t stop thinking about our butternut squash and black garlic agnolotti. It’s in a sage and brown butter sauce with toasted hazlenuts, crispy sage, and fresh .
The definition of decadence. Found only on our current five course tasting menu.

This Wednesday, January 17, step inside our winter issue with acclaimed restaurateur Chef Edward Lee of 610 Magnolia and SUCCOTASH. Join our editor in chief Erin Byers Murray, author as she talks with chef Lee about his latest Louisville venture, Nami Steakhouse, his work to amplify Korean cuisine in the South, his go-to winter recipes, and more! While you wait, get a preview of Nami at thelocalpalate.com/articles/dining-out-nami/.

A chilly, rainy day such as this calls for soup! 🍲
This play on clam chowder includes littleneck clams, garlic confit potatoes, bacon lardons, pickled celery, Old Bay puffed wild rice, and a beautiful seared halibut filet all in a silky potage.

Happy New Year everyone! 🥂
•
Beautiful photos of our New Year’s menu by our awesome guest ! Thank you for celebrating with us!

Chef has a gift for us… due to popular demand, we are extending the 7 course carnivore menu through the month of January! Start 2024 off right and call or email us to make a reservation today!
If you already have a reservation for our classic five course tasting menu and you’d like to change to the 7 course, just let us know at least 48 hours before your reservation!

One of our favorites from the Carnivore menu: seared elk tenderloin atop a celery root purée with garlic sautéed spinach and a haskap berry jus. 🍽️
There is very limited availability in the restaurant for the last two weeks of this menu, so call or email us to secure your reservation today!

This sweet and spicy gochujang glazed pork belly is sitting on a bed of sticky rice with furikake and sautéed chinese long beans then garnished with pickled watermelon radish and radish micro greens!
If you already have a reservation this December and want to make sure it’s for our seven course carnivore menu rather than our classic five course, call or email us today!

We’re back with another carnivore menu spotlight—lamb birria potstickers.
They are filled with lamb neck and Oaxaca cheese and seared with crispy cheese on the outside then garnished with lime-pickled red onions and cilantro. Made to be dipped in rich consommé just like the birria tacos that inspired them.
Spots are running out the remainder of December, so call or email us to make your reservation today!

Seared beef tenderloin carpaccio with white kimchi, mustard, gochujang Russian dressing and pastrami spice.
Only on our seven course tasting menu for the month of December—reservation info in bio!