DC's very own Taste of the South
Washington, DC is well on its way to becoming foodie central. A hub for the culinary world’s best and brightest, the district is home to countless restaurants everyone’s talking about. In a place known to hold the roots of our nation’s history, we think it’s apt for us all to explore the (culinary) roots of an integral cuisine of the country: Southern cooking.
Owing its namesake to one of the main staples of the Southern table, SUCCOTASH boasts an colorful menu, which honors classic Southern dishes while incorporating the unique flare and soulful touch of Chef Edward Lee, a 6 time nominee and the newest recipient of the James Beard Award.
Chef Lee is widely regarded for his appearance on “Top Chef” season 9 and for his famed 610 Magnolia in Louisville, Kentucky. But since coming to DC in 2017, he’s made quite the impact – using his talents to honor the nation’s Southern traditions, with a playful twist.
Southern classics like Shrimp and Grits get the full treatment – the traditional dish is reimagined with Royal Red Shrimp, Andouille Sausage, Holy Trinity, and finished with Jalapeño Oil. Pair this with one of their renowned cocktails or even their Succotash-Maker’s Mark Private Select Bourbon.
Foodies are invited to visit Succotash at one (or both) or their locations in downtown DC and National Harbor. Not only are diners treated to a taste of the South, Succotash runs flawlessly with a fair share of Southern hospitality. Whether it be a private event, a wedding reception, group brunch, cocktail party, or business outing, Succotash has the option of tailored menus ranging from hors d’oeuvre receptions to customized family style and pre-fixe menus.
Succotash National Harbor is located at 186 Waterfront St., National Harbor, MD. Open nightly for dinner. Full hours: Monday through Thursday, 7 AM to 11 PM; Friday 7 AM to midnight; Saturday 9:30 AM to midnight; Sunday 9:30 AM to 11 PM.
Succotash Penn Quarter is located at 915 F St. NW. Hours are 11:30 a.m. to 11 p.m. Mondays through Thursdays, 11:30 a.m. to 12 a.m. on Fridays, 3 p.m. to 12 a.m. on Saturdays and 3 p.m. to 11 p.m. on Sundays.