succotash

Edward Lee, Louisville’s favorite “celebrity chef,” opens restaurant in Washington D.C.

With 610 Magnolia continuing to anchor his bona fides as one of the top restaurateurs in Louisville, and Milkwood looking forward to another season of success with the opening of the 2015-16 Actors Theatre schedule, Edward Lee has turned his attention over the summer to the opening of Succotash, his new restaurant in Washington, D.C.’s National Harbor area. And the first reports are that he has hit the ground running in his newest endeavor.

Lee describes Succotash is a Southern-influenced restaurant driven by Asian spices. The menu items draw some inspiration from his cookbook, Smoke & Pickles, and his Louisville restaurants. Succotash will off a “Taste the South” tasting menu for four diners, featuring smoked chicken wings, pimento fundido, fried green tomatoes, Weisenberger Mills skillet cornbread, fried chicken and waffles, baby back ribs, shrimp and grits, mac ‘n’ cheese and a daily farmers market vegetable, and either a seasonal cobbler or a chocolate bourbon pecan pie for dessert.

Other menu items will include spicy fried chicken, chicken and waffles, smoked meats, his version of pimento cheese (spiked with Korean chili paste), and, of course, succotash. The appetizer list includes a pimento cheeseburger with slab bacon jam, cast iron-cooked trout fillets with pecan butter and roasted grapes and curried succotash potpie with lemon miso butter;

Succotash, the restaurant, has seating for about 200 people. A local D.C. publication has published some photos of the restaurant’s interior. The restaurant is a bit out-of-the-way, but Lee thinks the location, in a new development along the Maryland side of the district’s waterfront, is a good place to introduce himself to a new clientele.