When Edward Lee took the reins as 610 Magnolia's owner/chef in 2003, he inherited a restaurant that for 25 years had been regarded as one of the nation's finest (under founder Ed Garber). Lee takes a holistic approach, emphasizing the importance of everything from food, wines and lighting to crystal, napkins and bathroom soap. His six-course, prix fixe menu, which changes weekly and includes a vegetarian option, is served three nights a week. Hot and cold amuse-bouche courses offer miniature delicacies such as the 610 BLT or the smoked salmon crpe with caviar. Past entrŽes have included pistachio-encrusted lamb chops and skate stuffed with lobster. Reservations required. Full bar. Serving dinner Thu–Sat. Closed Sun–Wed.