Chef-Owner Edward Lee’s innovative cooking, which merges traditional Southern ingredients and global influences, was radical when he took over this fine-dining institution in 2004. Today, it’s as exciting as ever, thanks in part to a dynamic wine program that celebrates emerging trends and unusual pairings.
From the Sommelier: “We have really enjoyed mixing in pairings from the natural wine world Who knew a 100% Chardonnay could pair with a Wagyu beef tongue Reuben? These non traditional expressions have been a blast to play with and educate the staff on. A lot of traditional rules and knowledge base go out the window and are based on their palate.” —Lindsey Ofcacek, 610 Magnolia
Dish We Loved: Scallop, coconut cream, chicharrón, Carolina Gold rice foam, chili oil
