SUCCOTASH
Southern restaurant (US) · National Harbor ·
Southern-Asian fusion eatery with inventive Dixie & Asian flavors
Southern-Asian fusion eatery with inventive Dixie & Asian flavors
"Succotash Prime and National Harbor are welcoming 2026 with a full day of good food and festive flair. They’ll serve regular lunch until 4 p.m. on New Year’s Eve before rolling out their dinner menu with special holiday additions, plus happy hour at the bar and a Champagne toast at midnight. On New Year’s Day, guests can ease into the year with brunch until 4 p.m., followed by a dinner service promising celebratory seasonal accompaniments." - Vinciane Ngomsi
"“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
"“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.” We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"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
