Edward Lee’s Succotash is Coming to Penn Quarter

Edward Lee will open a second branch of Succotash in Penn Quarter. Photograph by Scott Suchman

Kentucky-based chef Edward Lee is opening a second Washington location of Succotash at 915 F Street, Northwest with local restaurant group Knead Hospitality + Design. The Smoke & Pickles author first debuted the Southern/Asian concept at National Harbor last year.

The new location will inhabit the historic Equitable Bank Building, with space for 350 diners and a larger kitchen for new wood-fired ovens and the ability to roast whole animals. Like at the Lee’s other restaurants, the menu blends culinary traditions from the American South and his family’s Korean heritage. Knead founders Michael Reginbogin and Jason Berry say that roughly half of the menu will be carried over from the flagship—items like the “dirty” fried chicken glazed with sweet-spicy gochujang sauce—while the other half will be new, and reflect the grander space. The same growth is expected for the whiskey-focused bar program; Succotash 2.0 will have two bar areas, and possibly a small third.

As of now, the opening is set for March 2017.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.