You’ve probably seen the massive, glowing chandeliers. If you’ve walked through Penn Quarter in D.C. lately, it’s hard to miss the architectural flex that is SUCCOTASH Southern and Creole Kitchen. It’s located in a converted 19th-century bank. Huge ceilings. Marble everywhere. It feels like the kind of place where a Gatsby-style party might break out at any second, but instead of champagne towers, people are passing around plates of Nashville Hot Fried Chicken.
Is it just a pretty face? Honestly, no.
The restaurant is the brainchild of Culinary Director Edward Lee. If that name sounds familiar, it should. He’s a multi-time James Beard Award nominee, a Top Chef alum, and the guy who basically redefined what "Southern food" means by mixing it with his own Korean heritage. But at this specific spot, the focus is a bit more pointed. It’s a love letter to the American South, filtered through a sophisticated, slightly experimental lens.
The Edward Lee Factor and Why It Works
Edward Lee isn’t even from the South. He’s from Brooklyn. But he spent decades in Louisville, Kentucky, at his flagship restaurant, 610 Magnolia. That’s where he learned that Southern food isn't just about frying things until they're unrecognizable. It’s about the soil. It’s about the history of the ingredients.
At SUCCOTASH Southern and Creole Kitchen, Lee brings a specific "Soul" that most corporate-owned "Southern-inspired" chains lack. He’s obsessed with the intersection of cultures. Think about it: Southern food is already a mix of West African, European, and Indigenous influences. Adding a bit of Lee's specific flair—like a gochujang glaze on ribs—doesn't feel like a gimmick. It feels like the natural evolution of a cuisine that has always been about migration and adaptation.
What People Get Wrong About the Menu
Most people walk in and think they’re just getting comfort food. That’s a mistake.
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While the menu has the heavy hitters like shrimp and grits or fried green tomatoes, the "Creole" part of the name is doing a lot of heavy lifting. Creole cooking is distinct from Cajun. It’s more "city" food—New Orleans style. It’s more refined, using more butter, cream, and tomatoes. When you eat here, you aren't just getting a grease bomb. You're getting layers.
The Fried Chicken Situation
Let's talk about the chicken. Everyone talks about the chicken.
The Nashville Hot Fried Chicken here is legit. It’s served with a drizzling of honey and some pickles. It’s crunchy. It’s spicy. It makes your forehead sweat just a little bit. But the real sleeper hit? The Smoked Wings. They’re rubbed with a dry spice that actually tastes like it’s been deep in a smoker for hours, not just sprayed with liquid smoke. They serve them with a celery seed ranch that makes you realize you've been eating garbage ranch your whole life.
Don't Skip the Sides
Succotash. The restaurant is named after it, so you’d better order it.
Historically, succotash was a dish of corn and lima beans. It was a staple during the Great Depression because it was cheap and filling. Here, it’s elevated. It’s bright. It’s fresh. It has a bit of a snap to it. It’s the perfect foil to the heavier meats.
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Also, the cornbread. It comes in a skillet. It’s topped with sorghum butter. If you don't like sorghum, we might not be able to be friends. It has that deep, earthy sweetness that honey just can't replicate. It’s dense, crumbly, and worth every single calorie.
The National Harbor vs. Penn Quarter Vibe
There are two locations, and they couldn’t be more different in terms of "vibe."
- National Harbor: This one is in Maryland. It’s airy. It’s right on the water. It feels like a vacation spot. It’s great for families or if you’re catching a show at MGM.
- Penn Quarter (DC): This is the flagship. The Equitable Bank Building. It is stunning. If you want to impress someone on a date or close a business deal, this is where you go. The acoustics are a bit wild because of the high ceilings, so it can get loud, but that just adds to the energy.
The Bourbon Program is Actually Insane
You can't have a Southern kitchen without a serious bar. SUCCOTASH Southern and Creole Kitchen boasts one of the most extensive bourbon lists in the DMV area.
They do flights. You can try a 1-ounce pour of something rare or stick to a classic Old Fashioned. They take their ice seriously, too. Large, clear cubes that don't melt in five seconds and dilute your $18 pour. They also have a solid selection of Southern-inspired cocktails like the "Belle's Punch," which is dangerously easy to drink.
Why This Place Still Matters in 2026
The restaurant industry is fickle. Trends come and go. One year everyone wants "deconstructed" everything, and the next, everyone is obsessed with fermented mushrooms. SUCCOTASH Southern and Creole Kitchen stays relevant because it understands that at the end of the day, people want food that makes them feel something.
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There’s a sense of nostalgia here, even if you didn't grow up in the South. It’s the smell of the smoke, the weight of the silverware, and the hospitality. The service is usually "Southern style"—meaning it’s friendly and a bit slower-paced than your average fast-casual joint. They want you to linger.
A Few Realities to Consider
Look, no place is perfect. SUCCOTASH is expensive. You aren't getting a $12 lunch here. By the time you get a couple of appetizers, an entree, and a cocktail, you’re looking at a significant bill.
It can also be tough to get a reservation on weekend nights, especially at the DC location. And because the space is so cavernous, it can feel a bit cold in the winter if you're sat near the door. But these are small gripes for a place that is consistently putting out high-quality, soulful food in a town that is often accused of being soulless.
Actionable Steps for Your Visit
If you’re planning to go, don't just wing it.
- Book ahead: Use OpenTable or their website at least a week out for weekend dinners.
- Order the "Taste of the South": If you’re with a group of 4 or more, this is the way to go. It’s family-style. They just bring out a ton of the best stuff on the menu. It takes the decision-making out of it and lets you try a bit of everything.
- Check the Happy Hour: They often have solid deals at the bar. It’s a great way to experience the space without dropping $100 on dinner.
- Ask about the specials: Chef Lee’s team often experiments with seasonal ingredients that aren't on the main printed menu.
Go for the fried chicken, stay for the bourbon, and make sure you take a minute to look up at the ceiling. It’s one of the few places where the food actually matches the grandeur of the room.
To make the most of your trip, try to visit during the "off-peak" hours—think late lunch or an early Sunday supper. The light hits the stained glass and the marble in the Penn Quarter location differently in the late afternoon, and the kitchen isn't quite as slammed, meaning your catfish will be that much crispier.