Welcome to 610 Magnolia

Located in the heart of Old Louisville, Chef Edward Lee’s menu is a modern approach to the Southern Table. Louisville is at the intersection of many different traditions and cultures that make up this historic city. At 610 Magnolia, we celebrate everything that is Louisville, both historic and progressive, diverse and complex.

Reservations Required

502-636-0783 Manager@610Magnolia.com

Hours

Sunday - Tuesday CLOSED

Wednesday - Saturday 5:30 PM - 11 PM

Directions

Our Menu

We offer a Tasting Menu focused on seasonality and a commitment to locally sourced produce including our 610 Magnolia greenhouse, responsibly farmed animals and the historic foodways that have defined our regional cuisine. Prices and number of courses vary from week to week. Please contact us for the latest Tasting Menu options. Click here for a sample Tasting Menu.

Wines and Bourbon

Focused on the perfect harmony between our ever-changing cuisine and southern hospitality, our beverage program includes boutique wine parings and original cocktails that focus on our extensive Kentucky bourbon list. Our beverage pairings change as often as the menu does so please contact us for an update.

Located in historic Old Louisville, 610 Magnolia is contemporary yet rustic, elegant with original wooden beams, mullioned windows and French doors that open seasonally to an outdoor garden patio. The restaurant has been featured in Bon Appetit, Food & Wine, The New York Times Magazine, Saveur, Southern Living, Esquire, Wine Enthusiast and many other national publications.

Meet Our Staff

Chef Ed Lee

Chef/Owner Edward Lee

has owned and operated 610 Magnolia since 2003. Since then, he has been a multiple finalist for the James Beard Foundation Best Chef Southeast. He has written two books, Smoke & Pickles and Buttermilk Graffiti for which he received a James Beard Award for Best Writing. He has hosted Mind of a Chef for which he was nominated for an Emmy. His non-profit, LEE Initiative, has spearheaded programs to promote jobs and diversity in the restaurant industry.

Jeff Potter

Executive Chef

Jeff Potter grew up in central Virginia and got his first restaurant job as soon as he was allowed to work. In college at the University of Virginia, he studied music and was drawn back to cooking because both artistic endeavors put a great deal of work and passion into something that’s enjoyed for a just a few moments and then lingers as a memory. Potter moved to Kentucky to work at 610 Magnolia with Edward Lee and Kevin Ashworth. Potter was promoted to executive chef in 2019 and now leads the restaurant’s kitchen and oversees the menu. When he’s not working, he enjoys playing sports and spending time with his dog, Cooper.

Lindsey Ofcacek

Managing Director of The LEE Initiative and Wine Director at 610 Magnolia

Ofcacek is the cofounder of The LEE Initiative, a 501(c)(3) created by she and Chef Lee to find creative solutions that address areas of the restaurant industry that lack in diversity. She simultaneously oversees the wine program at 610 Magnolia. Her passion for food and drink is woven through her life, both professionally and personally. Her experience ranges from farming and distribution to both the front and the back of the house. She counts dinner parties, punches, and Martha Stewart as healthy obsessions.

Visit LEEInitiative.org for more information.

Liz Miller

General Manager

Liz Miller is a native of Louisville and has been working in restaurants her entire adult life. Since she was 16 years old she’s worked as a hostess, a server, an event coordinator, and a restaurant manager so she’s learned hospitality from every angle. On her days off, she enjoys exploring new restaurants. Her favorite food is comfort food from the South and she loves bourbon. In her free time she likes to play with her dogs Graham and Emmy and to work with rescue dogs.

Breanna Baker

Sous Chef

Breanna Baker’s dedication for the culinary industry is driven by her fascination for food and learning. She attends Sullivan University where she has earned an associate degree in culinary arts and is working on her bachelor’s degree in hospitality management. She worked as a line cook at 610 Magnolia for three years where she made it a point to train on and learn every station in the kitchen. In the fall of 2020, Baker was promoted to sous chef at the restaurant. Baker also runs events in the restaurant’s neighboring private event space, The Wine Studio, and helps maintain the greenhouse. She has created multiple dishes that have appeared on the menu at 610 Magnolia. She is determined to learn as much as she can about the culinary industry and has a passion to succeed.

Contact Us

  • This field is for validation purposes and should be left unchanged.