Located in the heart of Old Louisville, 610 Magnolia serves a modern approach to the Southern table. Chef Edward Lee leads the restaurant, which operates out of a historic residence on West Magnolia Avenue. It has been featured in Bon Appetit, Food & Wine, The New York Times Magazine, Saveur, Southern Living, Esquire, Wine Enthusiast and many other national publications. The dining room is contemporary yet rustic, elegant with original wooden beams, mullioned windows and French doors that open seasonally to an outdoor garden patio, according to its website. For dinner, the tasting menu is focused on seasonality and a commitment to locally sourced produce - including the 610 Magnolia greenhouse, responsibly farmed animals and historic foodways that have defined the regional cuisine. 610 BLT - this amuse-bouche was made with applewood-smoked bacon, tomato and foie gras. Crunchy, smoky little bite. Chawanmushi - Scarlet King Crab, Paddlefish Caviar, Scallion, Vinegar. Fishiness is cut with the acidity. Sourdough baked daily and sorghum butter with sea salt Sweet Potato & Doenjang Ravioli - Triple Cream Fonduta, Co. Newsom's Country Ham, Brussels, Fig Charred Octopus - Gochujang Romesco, Confit Potatoes, 'Nduja, Yogurt, Olive, Dill From the other side. New York Strip - Celery Root, Broccoli Rabe, Brown Butter Hedgehog Mushrooms, Huckleberry Bourbon Aficionado - Drunken Banana Cake, Butterscotch, Chocolate, Pappy Maple Syrup, Corn, Brown Butter Ice Cream, Smoke

Each and every course was unique in that it gave me something new, but also familiar delicious flavors. Very enjoyable.

Grade: A