Succotash, Chef Edward Lee’s Korean-Soul food fusion restaurant at the National Harbor, has already garnered praise for its appealing decor and inventive menu. How do you improve on a formula like that? Just add brunch!
On Saturdays and Sundays from 10 a.m. to 3 p.m., you can create your own combination of sweet and savory dishes. Starters include pecan sticky buns and fried green tomatoes, while main dishes focus on laid-back Southern favorites like chicken and waffles, pulled pork sandwiches, and cheesy grits. If you like your brunches boozy (and who doesn’t?), be aware that starting at noon, you can take your pick from the restaurant’s signature brunch cocktail list with options like the Belle’s Punch, which is a particular favorite. Be aware that Sunday brunch can get a little crowded on the patio, so it’s smart to make a reservation online.