SUCCOTASH — Restaurant in Oxon Hill

For our fourth anniversary (love you, babe), my wife and I decided to get a little crazy and cross the border into Maryland.

Why would we ever go into Maryland, you ask? Because we had heard incredible things about the Korean-inspired, southern food at SUCCOTASH and we figured that such good food would be worth the risk to life and limb. The things you'll do for fried chicken, am I right? Haha.

So we climbed into our car, dropped off the kids, sat in an hour of traffic and finally made it down to National Harbor. We had made a reservation, but when we arrived the restaurant was almost empty. There were a couple of folks scattered around enjoying happy hour or an early dinner, but really the place wasn't packed. Nevertheless, my wife and I were stuffed into the tiniest little nook the hostess could find in the place. I don't know if people who look like bigger spenders are given nicer seats, but if they could have tucked us into a corner of the kitchen, I think they would have.

Not to belabor the point, but the booth was so small. I'm not saying I couldn't fit, but I am saying that with a few too many servings of SUCCOTASH fried chicken we might be looking at a call to the fire department.

Nevertheless, for some reason I ordered a bottle of sparkling water (when in Maryland, right?) and we ordered a sampling of some of their most famous appetizers. It included their deviled eggs, fried pickle chips and some sort of fried cauliflower. Now that may not sound appetizing to you, internet reader, but trust me when I say, it about knocked our socks off. Everything was delicious, including the cauliflower.

After fawning over the appetizers, we were absolutely pumped for the meal. My wife ordered some kind of fish and I ordered the fried chicken. Our food came pretty quickly and it was plentiful. Like, I basically had an entire chicken on my plate, which is not something you expect from a nicer restaurant.

The food was good, but I've got to say, it didn't hit the same as the appetizers. It did the job, but I didn't feel like I was experiencing something new or exciting which is what I was hoping for. Honestly, it just tasted like dry, fried chicken bathed in some spicy sauce. It was edible, have no doubt, but for the price of the food I have to say I expected a little more.

Nevertheless, we ate to our hearts' content and then we ate some more and still, we both had an abundance of food left on our plates. We sat back in our tiny booth and started to let our meal digest and think about all the meals the leftovers would make.

That's when the strangest thing happened...

Our waiter came over, checked on how we were doing and then asked if she could take our plates. We were in such a food coma that we said, "yes" without really thinking about what she had said. We sort of assumed that she was going to take the plates and put the leftovers into a to-go box. But as she walked away, we began to have the sneaking suspicion that we weren't going to see our food again.

Sure enough...it was gone.

I don't know if SUCCOTASH has one of those fancy, no leftover policies, but I do know that they threw away half a meal for my wife and I. Normally, I wouldn't be too shaken up about losing leftovers, but there was so much food left we couldn't believe that she had just thrown it away. Didn't even ask if we wanted the leftovers. That was a big damper for us because it felt really wasteful – especially considering the fact that we spent over $100 on the food for the both of us.

All in all, the experience was fine; we had a good time, learned to always ask for a to-go box and had the best deviled eggs in the Northern Virginia area (not a lot of competition), but I don't think we'd end up coming back,...

A Culinary Masterpiece at National Harbor: An Unforgettable Experience at Succotash

From the moment you step into Succotash at National Harbor, you are enveloped in an atmosphere that radiates warmth, sophistication, and a palpable sense of Southern hospitality. This is not merely a restaurant—it is a sanctuary for the senses, where the artistry of cuisine meets the gold standard of service.

A Symphony of Flavors

The menu at Succotash is a meticulously curated homage to the rich culinary traditions of the South, effortlessly interwoven with modern finesse. Each dish is a masterclass in balance—bold yet refined, comforting yet elevated. The Smoked Chicken Wings, kissed by hickory and paired with a house-made white BBQ sauce, set the stage for a gastronomic journey unlike any other. The Shrimp & Grits, a revelation of textures and depth, showcases the velvety smoothness of stone-ground grits juxtaposed with plump, perfectly cooked shrimp bathed in a robust creole sauce.

And then there’s the Signature Succotash, a dish so beautifully composed it feels almost reverential—sweet corn, heirloom tomatoes, and tender lima beans dance together in a vibrant celebration of flavor. The Fried Green Tomatoes, crisp and golden, with a zesty comeback sauce, are the very definition of Southern indulgence.

Yet, no meal here is complete without their exquisite Chicken & Waffles, a dish that transcends its humble roots. The crispy, buttermilk-brined chicken, encased in a gloriously seasoned crust, is juxtaposed against a pillowy, malted waffle, with bourbon maple syrup cascading over it like liquid gold. Every bite sings with a perfect crescendo of sweet and savory.

Service Beyond Compare

While the cuisine at Succotash is nothing short of extraordinary, it is the unparalleled service that elevates this establishment to a realm of true distinction. Kenya and Marcel Abisamra are the embodiment of hospitality—gracious, intuitive, and profoundly knowledgeable.

Kenya’s attention to detail is remarkable. Her ability to anticipate a guest’s needs before they are even voiced is a testament to her expertise. She exudes a warmth that makes every patron feel like family, ensuring that each interaction is not just an exchange but an experience of genuine care.

Marcel Abisamra, a maestro of hospitality, orchestrates the dining experience with effortless elegance. His passion for excellence is evident in every recommendation, every perfectly timed check-in, and every seamless transition between courses. His knowledge of the menu, coupled with an innate ability to craft personalized experiences, makes dining at Succotash feel like an event to be savored, not just a meal to be consumed.

An Unmissable Culinary Destination

Succotash at National Harbor is more than a restaurant—it is a love letter to Southern cuisine, a showcase of impeccable service, and a testament to the magic that happens when passion and expertise converge. It is a place where memories are made, where every bite tells a story, and where hospitality is not just practiced but perfected.

Whether you are a devoted connoisseur of Southern fare or a newcomer to its delights, Succotash offers an experience that will linger in your heart long after the last bite. To dine here is...

Definitely more of a 5-star, but unfortunately the front of the house particularly the greeter can really damage the reputation of a great dining experience. It was 845pm on September 1st and heard that Edward Lee's restaurant was here at the National Harbor so we were eager to try it.

I called to make a reservation and the lady said they were no longer taking any. They said they need to be present in order to be seated. I asked how long the wait is and she said 20 minutes. I said, "Ok great, we're 5 minutes away since our hotel is literally across the street".

When we get there in less than 5 minutes the same hostess (can tell by her voice) told us the wait was 45 minutes to an hour. I was shocked and looked at the rest of the restaurant and noticed there was occupancy- PLENTY OF IT! I said I just called and spoke to you and you said it was 20 minutes. She said a lot can happen within 5 minutes with an attitude, and noticed she even looked away when she said it. I was compelled to say yes, wait the 45 minutes with a family of 3, just because I wanted to eat at Edward's restaurant. I asked the hostess how many people was in front of us and she started to say 100..then said 1. I giggled and said that's weird, so I said put us in for 3 and said we will wait. Little did she know I put a timer on my phone just because I'm all about analytics.

Two more parties of less than 4 came in and were told longer times 1-hour, to 1:15 minutes, so they walked to another restaurant. The other family of 5 that was waiting, sat down in 5 minutes. The then the hostess text my phone and said our table was ready, all within 10 minutes from the 45 min number- WTH! As we sat down I noticed even more seats available. Recalled that the outside dining was not that filled either. There was clearly a reservation process that can be better managed and attitude adjustment made by the hostess. I get that a restaurant closes at 10p. but usually it's managed to the T. In this case, it felt like they didn't care about the restaurant's business or experience. She and/or the staff just wanted to get out. If I knew this was taking place as a restaurant manager, you would know that money in terms of occupancy and time was being wasted.

However, immediately when we sat down the waiter was world class. Provided us all the details of the food. Provided suggestions and even the specials. We ordered clams, shrimp to peel, the chicken & waffles, rib-eye, and loved every single bite of my meal and my family as well, especially my 10 yr old daughter. We loved the ambiance and the soul music in the background.

Again this should be a 5-star restaurant, but it is limited through selfish reasons to close the restaurant as early as possible on potentially one of the busiest weekends (LABOR DAY) of the year- SMH.

My suggestion if you're told an obnoxious time to wait at this restaurant. Take a look around and do the numbers. Validate it like I did. Our whole dining experience was an hour & 10 minutes that's including the wait time. Shame on the front of the house and limiting the profits of...