Succotash takes its name from the dish itself — a Southern staple that's been reinterpreted across generations, with no two families' versions quite alike. Chef Edward Lee built the menu here as his own take on that inheritance, running his Korean background through a Southern repertoire across brunch, lunch, and supper. The Washington, DC location sits at 9th and F Street NW, inside a century-old former bank building downtown.
The kitchen's Southern-Korean fusion has built a following, with cornbread and grits drawing particular praise alongside vegetarian options and a tasting menu that regulars talk up. The room leans into groups and large parties, backed by a full libations and wine program.
Succotash has a sister location at National Harbor, and both spots offer private dining spaces for events ranging from receptions to full restaurant takeovers.
The kitchen's Southern-Korean fusion has built a following, with cornbread and grits drawing particular praise alongside vegetarian options and a tasting menu that regulars talk up. The room leans into groups and large parties, backed by a full libations and wine program.
Succotash has a sister location at National Harbor, and both spots offer private dining spaces for events ranging from receptions to full restaurant takeovers.