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 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 from our point of view.We offer several private and semi-private spaces, as well as tailored menus ranging from passed hors d’oeuvre receptions to customized family style and pre-fixe menus. Room layouts include dramatic historic interiors with soaring ceilings, a spectacular private underground fireplace dining room, intimate semi-private balconies under 50-foot glass gabled ceilings and a waterfront fire-side patio, among many others. We have several options to fit your personal style and budget and look forward to helping you create a memorable experience at any of our locations.