SUCCOTASH, a collaboration between Culinary Director Edward Lee and the team at Knead Hospitality + Design, showcases a progressive perspective of classic Southern favorites. Five-time James Beard Award nominee Edward Lee brings his Korean roots and Southern repertoire to a soulful Southern menu.
SUCCOTASH is named after the classic dish that has been a longstanding staple of the Southern table. While many know “Succotash” when they see it, the dish has been interpreted, modified and passed from generation to generation for centuries. While Succotash between families will share similarities, each family’s recipe is deeply personal and reminiscent of those special suppers that brings kin together. Our “Succotash” is special to us and we invite you to experience the South through our lens.
Our menu features a variety of classics including shrimp n’grits, smoked short-ribs, fried chicken & waffles, kimchi collard greens, pecan buttered trout, and of course, our very own version of Succotash. Whether for brunch, lunch or dinner, we offer something for everyone. Our BBQ is smoked in house and everything is made from scratch, including our famous Chocolate Bourbon Pecan Pie.
A thoughtfully curated wine list, as well as our take on classic and signature cocktails, rounds out our extensive bourbon selection. A unique assortment of draft and bottled beers and a variety of southern sodas ensures that no guest leaves thirsty.
The SUCCOTASH dining room features flourishes reminiscent of architecture in Savannah, New Orleans and Kentucky. Elaborate wrought iron design, wood-coffered ceilings and vintage brickwork juxtapose contemporary artwork throughout the space. SUCCOTASH evokes an airy Southern charm with urban flare.