Food & Wine: 40 most important restaurants

Included in the list of the 40 most important restaurants of the past 40 years is 610 Magnolia (under Edward Lee)!

"It's hard to imagine Louisville becoming the vibrant food destination it is today without the touch of chef Edward Lee, whose globally-minded Southern cooking helped elevated Kentucky ingredients (like sorghum and country ham) to a national stage."

https://www.foodandwine.com/lifestyle/4 ... a%22%22%7d

[Robin Garr]

I'm glad to see Ed, and Louisville, get a little attention, but that statement doesn't make any sense to me. Unless you include Ed Garber's 25 years pre-Lee at 610, I think he didn't get here until after the train was already well out of the station.

I seem to remember Ed Garber as being more "continental" than "Southern" in terms of ingredients & cuisine, while Ed Lee (after the first year or so) made it more into a modern Southern-ingredient type of place. It certainly had the quality image under Garber, but was it really ground-breaking new South cuisine?

I'm pretty sure Louisville was a known culinary hot spot before Ed Lee. Good lord.