New York trained with Korean roots, Chef Edward Lee fell in love with Louisville on a visit 13 years ago and never looked back. At 610 Magnolia, he blurs the line between art and food, creating impeccable dishes that are a riot of local flavor, color, and texture. I devoured every dish set before me, but none turned my head like his Pecan Pie. His deconstructed interpretation was a surrealist twist on tradition: a pecan financier (a springy French cake) served with a smear of sticky pecan pie filling, cocoa nib ice cream, and topped with coconut whipped cream.
610 Magnolia Ave.