SUCCOTASH

"“We stumbled on the Succotash. They have a sort of a New Orleans feel to it. We figured, the shrimp and grits gotta be good here, you know? Which is exactly what we ate and it was good. Now, I don't like spicy foods, and this had a kick to it, but it was real tasty. It was a lot of people just hanging out. They had some jazzy New Orleans bluesy type of music playing in the background. It was a good vibe.”" - tristiana hinton

"This slice of Southern hospitality takes favorites like pimento cheese, fried green tomatoes, watermelon, and country ham and shines them up with corn relish, goat cheese, and spiced pecans. The menu includes fried chicken with pepper paste-spiked honey, a West Virginia chili slaw dog, and chocolate bourbon pecan pie with orange whipped cream. Chef Edward Lee is celebrity chef behind this flagship restaurant." - Tim Ebner

"Southern dishes are available either a la carte or in family-style format from the National Harbor location of Chef Edward Lee’s D.C. restaurant. Every order helps support the LEE Initiative, a restaurant worker relief program." - Tim Ebner

"Order a to-go meal from the National Harbor Succotash, or any participating restaurant in the watefront district, and you’ll receive two free tickets to ride the Capital Wheel once it reopens, with parking validation included. Chef Edward Lee’s Southern menu has packages for groups of two ($34) or four ($68) with comfort foods like buttermilk fried chicken, mashed potatoes, and chocolate bourbon pecan pie." - Tim Ebner

"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