Debbie and I went to Succotash with Bev and Brady.
Succotash is located in the Old Equitable Co-operative Building Association building. The building was completed in 1912.
When you enter the restaurant you cannot help but be overwhelmed by the sheer size and particularly the height of the restaurant. There is a large, heavy wood square greeters stand straight ahead as you come through the front door.
The restaurant has two levels. On the main floor to the right there is a very long bar with many high chairs. To the left there is a banquette running the length of the room with tables on both sides and then farther to the left there are additional tables.
The second level is really a balcony that runs in a U shape around the entire room with the open end at the front door. At the far end of the second floor there is a separate room for dining and drinking. This room has old wood décor whereas the main restaurant is much more formal and very white.
The ceiling running the length of the building is a tent like glass structure.
Tom Sietsema in the Washington Post when reviewing the restaurant described it as, “9,500 square feet of gleaming dining rooms, multiple bars, free floating mezzanine and seemingly endless ceiling.”
The restaurant seems to be a bit noisy. Brady wisely requested a table on the second level at one end. It was quieter than the rest of the restaurant and provided the opportunity to see most of the restaurant from above. The upper level had booths and banquettes and four tops all the way around.
The menu is basically Southern fare with Asian accents.
Bev started with Fresh Burata, Crispy Pig Ears, shaved Brussel sprouts, Toasted Baguette with Miso Honey. For her entrée she chose Duck Schnitzel Country Ham, Mushroom Duxelle, Persimmon, Asian Pear, Celery Root Puree, Gravy.
Debbie opened with Maryland Goat Cheese Salad, Mirliton Pepper Relish, Poached Pears, Crispy Collards and Bourbon Vinaigrette. For her main course
she chose Dirty Fried Chicken Legs & Thighs, Honey Gochujang Sauce, Blue Cheese, Pickles, Nori Flakes.
Brady began with Blackened Octupus Smashed Red Potato, Broccoli Salad, Plum BBQ Sauce, Sour Cream and Chives followed by Spice Rub BBQ Pork Ribs Apple Cider Vinegar BBQ Sauce, Pickled Peppers, Fried Black Eyed Peas.
I went with one of my favorites Fried Green Tomato Salad, arugula, radishes, Buttermilk Dressing Feta Cheese. I then selected Crispy Blue Catfish Mint-Jalepena Aioli, Red Grapes, Lettuce Slaw, Burnt Lemon.
As you might expect there was considerable tasting of each other’s selections.
The service was quite good.
Open 7 days a week. The restaurant does not have valet parking but there are a number of parking garages in close proximity and The Smith restaurant which is basically next door on the 9th street side, does have valet parking.
915 F Street NW
Washington, DC 20004