Native Americans were the first to cook the dish succotash, which features sweet corn with lima beans. Today, the recipe may vary depending upon what part of the country you're in or even the person serving the meal, but it still remains a dish held dear to Southern cuisine.
Here, well-known chef Edward Lee combines his Korean heritage with Southern cuisine to put forth a soulful menu that highlights classic favorites and new dishes, too.
Shrimp 'n' grits are ready to be devoured at National Harbor's Succotash — Photo courtesy of Succotash
The dinner menu will make you wish for a bigger stomach. Start off with a Southern cuisine staple: fried green tomatoes off the appetizer menu, featuring goat cheese, arugula, peaches and buttermilk dressing. You could also pick grilled corn soup, fried oyster "rich" boy or a farmer's market salad.
Make your way to the main courses of favorites like shrimp 'n' grits, curried succotash pot pie with lemon miso butter, fried chicken and waffles or crispy local blue catfish. Be sure to save room for side dishes like bacon mac 'n' cheese, cornbread with sorghum butter, watermelon and fried peanuts and chili cheese fries.
Menu items include vegetarian, vegan and gluten-free options for those with dietary concerns.
With so much sinfully delicious food, you simply can't pass up the dessert menu, which features four choices: chocolate bourbon pecan pie, hummingbird cake, Red Velvet Affogato and butter pecan cookies 'n' cream.
Care for a drink? Check out Succotash's libations menu, including the original PB&J cocktail — Photo courtesy of Succotash
Lovely libations await your selection off their drink menu. Try one of their classic cocktails like mint julep, whiskey sour or the Manhattan. You could choose one of their original cocktails, like Kentucky Winter featuring frozen Jim Beam bourbon or PB&J, which showcases Bulleit bourbon.
For those who just want hard liquor, they have more than 70 bourbons to choose from, along with a number of options for American whiskey, rye, draft and bottled beer!
Vino-lovers will rejoice at the choices offered on their wine list, including a number of pinot noir, merlot, zinfandel, sauvignon blanc, cabernet sauvignon, Riesling, rose and chardonnay selections. They even offer dessert wines, so be sure to pair up your sweet treat with a compatible drink.
The venue offers happy hour from 4 p.m. to 7 p.m. Monday through Friday. Succotash is open for lunch and weekend brunch, in addition to dinner. Reservations are accepted.