Dig in to this Fancy Reuben at Kentucky’s 610 Magnolia

We usually think of a reuben as a sloppy, two-hands/three-napkins situation. But when the concept is in the hands of a chef who is Southern (by way of New York and Korea), everything is bound to change. At Louisville’s 610 Magnolia, Edward Lee swaps out the corned beef in favor of pink peppercorn brined Wagyu beef tongue, adds some elements of kimchi to the sauerkraut,...