In his popular Oxon Hill restaurant, SUCCOTASH, chef Edward Lee offers a truly unique fusion of traditional Southern cuisine and Korean spice. If you visit for lunch or dinner you’ll find the menu filled with choices like fried green tomatoes chopped into a an arugula and daikon salad, or fried trout filets served with creole cream and smoked soy sauce.
Regulars say that just about everything on the menu is pretty tasty, but give particular praise to the kitchen’s brunch offerings. If you visit on the weekend, consider starting your brunch with an order of pecan sticky buns for the table to share before moving on to your main course. Craving something sweet? Try the corn-crusted French toast, topped with sweet lemon curd and fresh berries. Prefer something a bit more savory? Go for the kitchen’s signature biscuits and gravy, with crumbled sausage and collard-kimchi greens on the side.