Succotash is an enchanting, Southern-style restaurant led by celebrity chef Edward Lee. Lee is famous for adding a touch of Korean-inspired flavors to his creations at his restaurants in Louisville, Kentucky, and now at his second Succotash location in Washington D.C. The restaurant comes to life in the old Equitable Bank Building on F Street. The large atrium provides natural light in the otherwise dimly lit dining room, and the mezzanine that wraps around the second level delivers an air of gentility. Chandeliers, dark wood, gas lamps, and fanciful glassware provides a whimsical atmosphere for a Galentine’s Day Dinner.
The Taste The South Supper menu is served family style, and has an array of Southern classics. Four appetizers are served, but the smoked chicken wings and fried green tomato salad caught our attention. The smoked wings are one of Succotash’s three wing options. Having been to Succotash for happy hour before, I can confidently say there is a reason the smoked wings make the Taste The South Menu. They are smoky with a hint of sweet, drizzled with a white bbq sauce on a bed of acidic celery slaw for balance.
The fried green tomatoes were a bit on the thin side and were somewhat hidden under the arugula, feta cheese, and buttermilk dressing. Overall, the flavors were welcoming, but the tomatoes took a backseat to the overpowering additional elements.
The main dishes is where Lee really shines. The local blue catfish has a peppery crust that cracks open to make way for the tender fish inside. The fresh jalapeno-mint aioli and burnt lemon on the side compliment the richness of the catfish.
Chicken and waffles is a common brunch staple here in the district, but Lee lends his culinary talent to transform this classic. Bourbon maple syrup and manchego cheese accentuate the already sweet/salty dish. The fried cracklings on the chicken are spicy and salty, and the surprise drizzle of bourbon syrup is a nice contrast. Lee’s take on chicken and waffles is unique, and warrants a special trip for this dish alone.
The baby back ribs come out piled high on top of dirty rice and creamy slaw. The ribs and slaw were tasty, but unexciting. The rice, however, shined as one of the unexpected stars on the menu. Perfectly cooked, with a flawless blend of southern and Korean spices.
Dessert was butter pecan cookies and mini chocolate pecan pies. Both were delicious, but the cookies would come to life if served warm and fresh. The vanilla, floral crème was the real surprise. It cut the sweetness of the two treats and was exactly the balance both dishes needed.
If you crave a trip south of the Mason-Dixon, but cannot seem to squeeze it in, settle in at Succotash to curb your cravings. Chef Lee gives D.C. Dixie classics while adding his own Korean flare. The Taste The South menu allows the diner to sample multiple menu items, but I will definitely be back to order across the selections.
Succotash Washington, D.C.
915 F St NW
Monday – Friday 11:30am – 4pm
Saturday 11am – 3pm
Sunday 10am – 3pm
Monday – Thursday 4pm – 10pm
Friday 4pm – 11pm
Saturday 3pm – 11pm
Sunday 3pm – 9pm
Monday – Sunday 3pm – 8pm