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SUCCOTASH is a collaboration between Culinary Director Edward Lee and the team at Knead Hospitality + Design, showcases a progressive perspective of classic Southern favorites. Its menu features a variety of classics including shrimp n grits, smoked short-ribs, fried chicken & waffles, kimchi collard greens, and pecan buttered trout. The restaurant was founded in 2015 and is headquartered in Washington, District of Columbia.
