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Succotash Prime melds Dixie & Asian flavors with Star Chef Edward Lee

A progressive perspective of classic Southern favorites. James Beard Award winner, Chef Edward Lee, brings his Korean roots and Southern repertoire to a soulful Southern menu.

Succotash Prime – restaurant’s revamped steakhouse

Succotash, celebrity chef Edward Lee’s luxe Southern restaurant in Penn Quarter known as Succotash Prime, the restaurant’s revamped steakhouse menu lists smoked steaks with a range of sauces and a la carte sides that maintain the Kentuckian and Korean influences Lee imbued into the original.

Lee calls the steakhouse format “an American classic” that lets people design their own meals.

The menu lists six different cuts of sustainably raised beef from well-regarded producers like Roseda Farms in Monkton, Maryland, Seven Hills Food Co. in Lynchburg, Virginia, and Creekstone Farms in Kansas.

Prices range from the $39 hanger steak to a $119 bone-in tomahawk ribeye for two, all of them spend brief time in a Southern Pride smoker in Succotash’s basement kitchen before getting seared and paired with sauces like soy-ginger glaze, blue cheese with furikake, or Cajun-spiced butter.

Sides include an Old Bay mac and cheese, cheesy grits, watermelon and fried peanuts, and collard greens with kimchi and country ham.

Succotash Prime isn’t just for Carnivores

Succotash Prime added a grilled eggplant steak with mint chimichurri, for vegetarians, and expanded its selection of fish dishes.

Popular dishes like the chicken and waffles with pickled okra, dirty fried chicken with honey gochujang sauce, deviled eggs, and Nashville hot oysters are still available.

The restaurant added new murals and made repairs inside the 10,000-square-foot space located inside a historic bank building at 915 F Street NW.