Succotash showcases Asian-inspired Southern fare, like dirty fried chicken with Korean gochujang honey, collards with kimchi, shrimp n’ grits or the namesake curried succotash, from the kitchen of James Beard-nominee chef Edward Lee. A bourbon-heavy spirits list inspires cocktail classics like the Sazerac or Manhattan, while the wine list focuses on California labels. The bar is accented by wrought-iron, the spacious interior gazes out over a river, and an outdoor patio sports a fire pit.
186 Waterfront Street
National Harbor, MD 20745