Behind the Bib: Succotash
"Chef Edward Leeis brings Southern-meets-Asian cuisine to Maryland's National Harbor with Succotash. The D.C. outpost takes over 9,000 square feet and is outfitted with two bars and a wrap-around mezzanine. The menu draws inspiration from his Louisville restaurants and features dishes like pimento cheese with Korean chile paste; fried chicken and waffles with bourbon-maple syrup and pickled okra; and smoked brisket and spicy rice cakes with kimchi, asparagus, peas and red chile sauce." - Abbe Baker
@michelin
