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Southern · New American

Succotash National Harbor Menu 2026: Southern Food, Fried Chicken & Whiskey

Full Succotash National Harbor menu guide for 2026 — every category, every dish, with descriptions. Chef Edward Lee's Southern-inspired restaurant at National Harbor, MD is celebrated for cast-iron fried chicken, housemade biscuits, shrimp and grits, and a deep whiskey list. Below: what to order, the full menu by category, a brunch overview, vegetarian and gluten-free picks, and answers to common questions.

Southern · New AmericanNational Harbor, MDChef Edward LeeWeekend BrunchDeep Whiskey List
Jump to full menu Cheapest items
Sample · $$

Signature items

Cast-Iron Fried ChickenSignature
Shrimp & GritsClassic
Biscuits & Honey ButterHousemade
Peach CobblerDessert
Whiskey Flight3 Pours
Jump to: What to order Full menu Brunch Vegetarian & GF About Chef Lee FAQ
Quick answers

What to know before you go

The four questions most people ask about Succotash National Harbor — answered in one glance.

Signature dish
Cast-Iron Fried Chicken

Buttermilk-brined, crispy-skinned, with house pickle and hot sauce honey.

Best starter
Deviled Eggs / Biscuits

Housemade biscuits with honey butter are an absolute must-order.

Best for brunch
Biscuits & Gravy

Pork sausage gravy on housemade biscuits — weekend brunch menu.

Drinks highlight
Whiskey Flight (3 pours)

Rotating selection from one of the deepest whiskey lists in National Harbor.

What to order

Standout dishes at Succotash National Harbor

Chef Edward Lee's Southern-inspired menu has strong anchors in every category. These six dishes represent the best of what Succotash does.

Signature

Cast-Iron Fried Chicken

The dish Succotash is built around. Buttermilk brine, cast-iron finish, house pickle and hot sauce honey. Order it.

Brunch

Chicken & Waffles

Fried chicken thighs on Belgian waffles with bourbon maple syrup and hot sauce — brunch and dinner.

Starter

Shrimp & Grits

Gulf shrimp over stone-ground grits with tasso ham and Cajun cream. Available as appetizer and entree.

Must-try

Biscuits & Honey Butter

Housemade buttermilk biscuits, table staple. Do not skip.

Dessert

Banana Pudding

Classic Southern banana pudding with Nilla wafers and fresh whipped cream.

Drinks

Whiskey Program

One of the most extensive whiskey lists in the National Harbor / DMV area. Flights available.

Browse the menu

Jump to a category

All menu categories at Succotash National Harbor.

Starters & Shareables7 itemsSoups & Salads3 itemsMains9 itemsBrunch (Weekend)5 itemsSides6 itemsDesserts4 itemsCocktails & Whiskey7 items
The full menu

Every dish on the Succotash National Harbor menu

All categories below, with dish descriptions. Tags flag vegetarian and gluten-friendly items.

About prices. Succotash National Harbor does not publish current menu prices online in a verifiable form. Prices are omitted from this listing to avoid inaccurate figures. Confirm current pricing directly with the restaurant or at succotashrestaurant.com before visiting. As a $$-range full-service restaurant in National Harbor, MD, expect entrees in the $18–$38 range and starters in the $12–$18 range as a general guide — confirm before ordering.
Weekend brunch

Succotash National Harbor weekend brunch

Succotash serves a dedicated weekend brunch menu on Saturdays and Sundays. Southern brunch classics dominate: biscuits and gravy, breakfast fried chicken, and French toast alongside the full cocktail and whiskey program.

Brunch staple

Biscuits & Gravy

Housemade biscuits smothered in pork sausage gravy with two eggs any style. One of the most-ordered items on the brunch menu.

Brunch entree

Breakfast Fried Chicken

Southern fried chicken with scrambled eggs and cheddar grits. The brunch-time version of Succotash's signature dish.

Sweet option

French Toast

Brioche French toast with fresh berries, whipped cream, and bourbon maple syrup. A vegetarian anchor on the brunch menu.

Brunch classic

Shrimp & Grits Brunch

The weekend brunch take on the Succotash staple — topped with a runny fried egg.

Brunch drinks

Brunch Cocktails

The full cocktail and whiskey menu is available at brunch, including the Peach Bourbon Lemonade and Southern Mule.

Reservations

Book Ahead for Brunch

Weekend brunch fills quickly. Reserve via the official site or OpenTable. Walk-in availability is limited on Saturdays and Sundays.

Dietary & allergen guide

Vegetarian and gluten-friendly picks at Succotash

Succotash National Harbor has solid vegetarian and gluten-friendly options throughout the menu. Many Southern classics are naturally gluten-free or easily adaptable. Inform your server of any allergies before ordering, as the kitchen is a full-service shared environment.

Cross-contact possible. Always confirm with staff if you have a serious allergy or intolerance.

  • Vegetarian starters: Deviled eggs, pimento cheese fritters, fried green tomatoes, biscuits, cornbread
  • Vegetarian mains: Vegetable plate (rotating), mac and cheese side
  • Vegetarian desserts: Banana pudding, peach cobbler, pecan pie, chocolate cake
  • Gluten-friendly mains: Pan-seared salmon, vegetable plate, shrimp (confirm preparation)
  • Gluten-friendly sides: Stone-ground grits, collard greens, sweet potato mash, Brussels sprouts
  • Vegan: Housemade lemonade (confirm individual dishes with kitchen)
Ordering tips

How to make the most of your Succotash visit

Always order

Start with biscuits

Order the housemade biscuits with honey butter as soon as you sit down. They are a table staple and consistently cited as one of the best things on the menu.

Signature

Get the fried chicken

The cast-iron fried chicken is the restaurant's defining dish. If you only order one entree, make it this one. The buttermilk brine and crispy crust are the reason people return.

Drinks

Explore the whiskey list

Succotash has one of the deepest whiskey programs in the National Harbor area. Ask for a flight or get a recommendation from your server — the list rotates with seasonal selections.

Book early

Reserve for dinner & brunch

Weekend dinner and brunch reservations fill quickly, especially during National Harbor events. Book via the official site or OpenTable at least a few days in advance.

Sharing

Starters are made for sharing

The starters and sides menu is strong enough that ordering several to share — deviled eggs, pimento fritters, biscuits, shrimp and grits — makes for a great group meal.

Waterfront

Ask for waterfront seating

Succotash National Harbor has views of the Potomac River waterfront. Request a window or patio table when reserving, especially in spring and fall.

About Succotash

Chef Edward Lee's vision for Southern cooking at National Harbor

Succotash National Harbor is the flagship location of Chef Edward Lee's Southern-inspired concept. Lee — a Louisville-based chef who grew up in Brooklyn in a Korean-American family — built Succotash around the idea that Southern food is a living tradition: rooted in technique, open to influence, and deeply personal. The menu reflects that: fried chicken done with intention, biscuits made from scratch, shrimp and grits elevated without being unrecognizable.

The National Harbor location sits on the Potomac River waterfront, about fifteen minutes south of Washington, D.C. It draws a mix of National Harbor hotel guests, DMV locals, and diners making the trip specifically for the food. The whiskey program — one of the more serious ones in the area — is a destination in its own right.

Chef Lee is a multiple James Beard Award finalist, a Top Chef contestant, and the author of Smoke & Pickles and Buttermilk Graffiti — two books that trace the intersection of Southern food traditions and his Korean-American background.

$$Price range
2Locations (MD + DC)
SouthernCuisine concept
YesWeekend brunch
Locations

Where to find Succotash

Succotash operates two locations under Chef Edward Lee's concept: the National Harbor, MD flagship covered on this page, and Penn Quarter in Washington, D.C. (915 F St NW). Both locations accept reservations and serve dinner nightly; weekend brunch is available at both locations.

The National Harbor location is situated on the Potomac River waterfront at 183 Waterfront St, accessible from the MGM National Harbor complex and the National Harbor ferry. Parking is available in the National Harbor garage.

Confirm current hours, reservation availability, and seasonal menus at succotashrestaurant.com.

  • National Harbor: 183 Waterfront St, National Harbor, MD 20745
  • Penn Quarter: 915 F St NW, Washington, D.C.
  • Reservations: Recommended for dinner and brunch
  • Waterfront views at the National Harbor location
  • Parking: National Harbor garage nearby
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Common questions

Succotash National Harbor — frequently asked questions

Quick answers to what people most often ask about Succotash National Harbor's menu, concept, and visit planning.

What kind of food does Succotash National Harbor serve?

Succotash National Harbor is Chef Edward Lee's love letter to Southern American cooking. The menu features creative takes on Southern classics: cast-iron fried chicken, shrimp and grits, housemade biscuits, pimento cheese, fried green tomatoes, deviled eggs, smoked ribs, and catfish — alongside an extensive whiskey program. The concept blends Southern comfort food with refined technique and Korean-American flavor influences from Chef Lee's broader culinary background.

Where is Succotash National Harbor located?

Succotash National Harbor is located at 183 Waterfront St, National Harbor, MD 20745, on the Potomac River waterfront at National Harbor — a mixed-use destination just south of Washington, D.C. The restaurant is easily accessible from the MGM National Harbor casino complex and the National Harbor ferry terminal. Confirm current hours and reservations on the official site: succotashrestaurant.com.

Does Succotash National Harbor take reservations?

Yes. Succotash National Harbor accepts reservations. It is recommended for dinner and weekend brunch, when the restaurant can get busy, particularly on Saturdays and Sundays. Book via the official website or platforms like OpenTable. Walk-ins are accommodated based on availability.

Who is Chef Edward Lee?

Chef Edward Lee is a James Beard Award-nominated chef best known for his blend of Southern food traditions with Korean-American culinary heritage. He gained national recognition on Top Chef and has authored multiple cookbooks including Smoke & Pickles and Buttermilk Graffiti. Succotash is his flagship concept, with locations in National Harbor, MD and Penn Quarter in Washington, D.C.

Does Succotash National Harbor serve brunch?

Yes. Succotash serves a weekend brunch menu (Saturday and Sunday) featuring Southern brunch classics including biscuits and gravy, breakfast fried chicken with cheddar grits, French toast with bourbon maple syrup, shrimp and grits, and brunch cocktails. Confirm current brunch hours on the official site or by calling the restaurant.

Does Succotash have vegetarian or gluten-free options?

Yes, Succotash National Harbor accommodates both vegetarian and gluten-free diners. Vegetarian options include housemade biscuits, pimento cheese fritters, fried green tomatoes, cornbread, succotash salad, the vegetable plate, mac and cheese, sweet potato mash, and most desserts. Gluten-free options include stone-ground grits, collard greens, sweet potato mash, pan-seared salmon, and the succotash salad. Inform your server of any dietary restrictions before ordering.

What is Succotash known for?

Succotash National Harbor is best known for its cast-iron fried chicken — buttermilk-brined, crispy-skinned, and served with house pickle and hot sauce honey. It is also widely praised for its shrimp and grits, its housemade biscuits, and its deep whiskey list (one of the most extensive in the National Harbor area). Weekend brunch is a local favorite, drawing diners from D.C. and across the DMV area.

Is Succotash National Harbor the same as Succotash Penn Quarter?

They are related but separate locations under the same Chef Edward Lee concept. Succotash National Harbor (183 Waterfront St, National Harbor, MD) and Succotash Penn Quarter (915 F St NW, Washington, D.C.) share the same Southern-inspired concept and culinary direction but have separate menus and dining rooms. Both accept reservations independently. This page covers the National Harbor location.

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