Chef Edward Lee’s flagship 610 Magnolia will return to regular dine-in operations on Thursday, June 4, with Chef Lee himself in the kitchen and a revised menu that includes a la carte items.
We are pleased to announce that we’re reopening our doors on Thursday, June 4, reservations available now by calling us 502-636-0783 or emailing email@example.com
New hours are Tuesday – Saturday, 5:30 – 11 pm
For the first time in our 19 year history, we are switching our format to an a la carte menu in addition to a nightly 6-course Tasting Menu. Chef Edward Lee will be in the kitchen overseeing the entire menu so please join us for an exciting new spring menu and a new chapter in our history.
Safety is our first priority and we’ll be requiring reservations for all guests and will not be able to accommodate walk ins at this time.
We’re taking additional safety measures but look forward to giving you the same level of cuisine, warmth, and hospitality that you’ve enjoyed with us in the past. See you soon!
“610 Magnolia is my home and is where my career began. I feel strongly that I want to personally oversee every detail of our reopening in terms of cuisine, our guest experience, and safety,” said Lee in an information release. “This has been my restaurant for 19 years and I have amazing memories here. We still have more to do and more history to write in this place and I intend to be here to experience a reinvigorated menu and dining room with our guests.”
“We have been working diligently to ensure the safety of our staff and our customers with new procedures and extra safety measures. While service may look different, our goal is that the warmth and hospitality will still feel the same. We want our guests to still have a memorable dining experience.”
The restaurant’s imminent return begs a question: What does it mean for the LEE Initiative’s Restaurant Workers Relief Program?
It means shift happens. For two months the relief effort has been based at the Wine Studio next door to 610 Magnolia, but with eateries and their furloughed employees now getting back to work, there is less need for assistance.
Conversely, there is a greater present need to help restaurants reopen and fix the supply chain for food, hence the LEE Initiative’s next phase.
The LEE Initiative’s worker relief outreach at the Wine Studio is slated to continue until June 20. There isn’t an exact end date nationally for the relief centers; different markets have different needs.