New Restaurant, Succotash, Opens Monday Across the Potomac

Exciting doings just across the river at National Harbor: A new restaurant featuring Southern cuisine opens its doors at 4 p.m. Monday, seating 200, with views of the Potomac.

The new restaurant, Succotash, at 186 Waterfront St., is a collaboration with an innovator and ambassador of Southern cuisine, Louisville, Ky.-based chef Edward Lee (610 Magnolia, MilkWood), who will serve as the restaurant’s culinary director.

Reservations are available via Opentable.com or by calling the restaurant at 301-567-8900 or by visiting their website at www.succotashrestaurant.com (it goes live Monday). The eatery will be adding breakfast, lunch and brunch likely later in September.

Lee will be in the kitchen Monday, The Washington Post reports; but day to day, chef Lisa Odom (she was most recently at Tongue & Cheek in Miami) will be in charge.

He’s working with Michael Reginbogin and Jason Berry, co-founders of KNEAD Hospitality + Design. Reginbogin designed and opened Miami’s award-winning Tongue & Cheek (featured on Bravo’s “Best New Restaurant”), in collaboration with partner and chef, Jaime DeRosa. Reginbogin will bring his signature design aesthetic to Succotash, the first restaurant project for KNEAD Hospitality + Design.

Berry says he fell in love with DC over the years he served as chief operating officer for Rosa Mexicano, a global collection of casual-fine dining Mexican restaurants. “I have participated in the National Harbor community’s growth since Rosa opened in 2008, and I think there is a great opportunity to bring Southern food and hospitality to our guests,” Berry said.

Lee is a celebrated chef who has developed a distinctive style that reflects his childhood in New York City and a deep commitment to innovative Southern cooking. He is a four-time James Beard Award finalist and accomplished author who has been featured on “Iron Chef America,” “Top Chef: Texas, Season 9” and most recently, host of Season 3 of the Emmy-Award winning series, “Mind of a Chef.”

His menu will feature both familiar and surprising preparations of Southern comfort food made with storied ingredients like Colonel Newsom’s Aged Country Ham, Weisenbergers White Grits, Bourbon Barrel Foods’ Sorghum, Jefferson’s Bourbon and more.

Succotash will feature a “Taste the South” tasting menu available for groups of four or more ($39 for adults, $18 for kids), Eater DC reports. It will involve shareable appetizers, corn bread, fried chicken, ribs, shrimp and grits, sides and a dessert.

Reginbogin is creating a space that evokes a uniquely Southern ambiance, described as “convivial and heartfelt.” Designers plan touches of architecture inspired by Savannah, New Orleans, rural Mississippi and Kentucky, with wrought iron, gabled barn ceilings and vintage brickwork juxtaposing with contemporary original artwork. The space will evoke an airy Southern charm with urban flair.

Succotash will be located steps from the Gaylord, the region’s largest convention center, and will seat 200 guests between a lofty main dining room and bar, flexible private dining space and an outdoor fire-lit patio with Potomac River views.

PHOTOS courtesy of Succotash via Facebook