Staff were very accommodating of last second reservation updates and allergies, going above and beyond. The restaurant was a little dark, making menus hard to read, and tables were a little cramped due to high demand. The mac and cheese was a little salty but delicious.
rick
What a difference a couple of years makes. Last time my wife and I visited the owner showed us the room where my wife could hold sales meetings. The ambiance and food are still great. Service has gone way down. Our waitress was like a ghost. If it wasn't for the manager stopping by we wouldn't have seen anyone. Waitress stopped by at the end and asked if we wanted to see the dessert menu and we said yes. Then she brings us the final bill and tells us have a good night no dessert menu. So we just decided to pay and leave, but had to flag the manager down to pay the bill waitress was a ghost again. Probably not going to visit again and I think I still have the owners business card might have to give him a call.
Taelor
We got the sampler I forgot the name of it. Fantastic! A ton of food and you get to sample everything. I'd truly recommend ! Also if you are a fan of Culinary Class War Edward Lee is the director.
Doris
Chef and hostess were outstanding awe all were pleased ... great selection Great service from the entire team I will come back Suggestion for consideration Provide options for grilled snapper without the marinated soy sauce - healthy protein conscious considerations Appreciate your team !! DReid
Erik_and_Cheryl
We had dinner here on October 27, 2025. We were greeting by very friendly staff and were seated immediately. Our server was friendly and knowledgeable. We start with drinks. Erik had an Old Fashion, while Cheryl had a Belle's Punch. The drinks arrived in a reasonable time, were well presented and tasted great. For dinner Erik had the Shrimp and Grits, while Cheryl had the Delta Rice Bowl. We also got a Jamie's Cornbread and Fried Pickles. The food arrived in a reasonable time frame and was well presented. The food was fantastic being delicious and filling. We had no room for dessert. This was an excellent dining experience that we highly recommend.
873trishh
My husband took me for our Thanksgiving meal. We went to the Washington DC Succotash last year and loved the experience and the food. It was the exact opposite in National Harbor. The food tasted like cafeteria food that had been under heat lights all day, with thinly sliced dried out ham and greasy brussel sprouts. Nothing was seasoned, and the desserts were a joke.
Nancy
Shrimp and grits were very good and the collard greens were excellent. The peach cobbler a la mode was a great ending to the meal. Attentive and friendly server and staff provided a positive experience. The prices are reasonable. We would return to Succotash and highly recommend.
Dale
Our server, James, was excellent, and we loved the innovative flavors in everything we ordered.
jacklyn
Chose this place because it had vegetarian options but found out the fried vegan fishers are fried in the same oil vat as the chicken. Almost everything we ordered was too salty.
Melanie
I'm a fan of Edward Lee - I've have eaten at his Louisville restaurants and have his Bourbonland cookbook, but this experience fell so short of the mark. I was staying at the nearby Gaylord and was so excited to see Succotash within walking distance. I was on my own, so just ordered a couple of appetizers - the pork belly ssam and the “all the bites,” which included fried cauliflower, deviled eggs, and fried pickles. I'd been a little concerned that it was too much fried when I ordered, but that was not even close to being the problem. The sauces on both the ssam and the fried cauliflower were both so thick and sweet, it was overwhelming. I could barely taste anything else. I turned to the pickles and eggs for some savory relief, but I'd chosen the bacon jam for the eggs at the server's suggestion, so those also ended up being overly sweet. The pickles were well-breaded and fried, but thin, so the sourness was completely lost. The flavors/textures of the sauces reminded me of something you'd get at a Chili's or a Panda Express. It was just so disappointing from a chef/name that I know for a fact can do better.
The food was very good so high marks for that. However, the service and management brought the overall experience down. I was there for a business dinner that needed to have separate checks issued for business purposes. This is a normal activity in today's business world. At the end of the dinner I asked if there could be two checks issued (one for each person). I was quickly told by the waitress that separate checks could not be issued. I found this to be quite out of the ordinary. The manager then stopped y the table just to see how dinner was going. I asked them if in the future they could let people know a party of two cannot get separate checks. Their response was “thats just the policy”. No offer to help the current situation. Just Overall poor customer service experience. It's a shame because the food is good.
Feaster
The Succotash dining experience was awesome. Our server was top notch. I did not like the booking process via Open Table. I used this app frequently up until Covid. This has been my first experience ever having to reserve my booking with a credit card, and I booked hours before not days. Per the booking if my group of 5 could not make it my credit card would be charged $25 each ($125) since it was the day of I had to think hard if I really wanted to book as I'm with family and anything could have taken place. Luckily it all worked out. Are all bookings now using reservations with credit cards?
Monique
Went here with my parents. I got the crispy local blue catfish with cheesy grits and Mac n cheese. The catfish was pretty bland. The mint jalapeño aioli sauce they put on it gave it a lil flavor. The crust/top of the mac n cheese was good but other than that it wasn’t very flavorful. I didn’t like the cheesy grits, mine came out cold then the waiter took it back to warm it up but I still didn’t like it. I wouldn’t come here again. My mom did like her food she got the cast iron trout fillets with mac n cheese and greens. My dad got the same thing as me with collard greens but he didn’t like his food either except the greens.
Atmosphere: 1
Food: 1
Service: 1
Courtney Clemmons
We had a great brunch here on Saturday. Michael was our server and he was fantastic!! He was so kind and knew every dish, we asked a lot of questions. All of the staff were very friendly.
Atmosphere: 5
Food: 5
Service: 5
K Mari
Brunch was delicious! It's best to get a reservation.
Staff were very accommodating of last second reservation updates and allergies, going above and beyond. The restaurant was a little dark, making menus hard to read, and tables were a little cramped due to high demand. The mac and cheese was a little salty but delicious.
What a difference a couple of years makes. Last time my wife and I visited the owner showed us the room where my wife could hold sales meetings. The ambiance and food are still great. Service has gone way down. Our waitress was like a ghost. If it wasn't for the manager stopping by we wouldn't have seen anyone. Waitress stopped by at the end and asked if we wanted to see the dessert menu and we said yes. Then she brings us the final bill and tells us have a good night no dessert menu. So we just decided to pay and leave, but had to flag the manager down to pay the bill waitress was a ghost again. Probably not going to visit again and I think I still have the owners business card might have to give him a call.
We got the sampler I forgot the name of it. Fantastic! A ton of food and you get to sample everything. I'd truly recommend ! Also if you are a fan of Culinary Class War Edward Lee is the director.
Chef and hostess were outstanding awe all were pleased ... great selection Great service from the entire team I will come back Suggestion for consideration Provide options for grilled snapper without the marinated soy sauce - healthy protein conscious considerations Appreciate your team !! DReid
We had dinner here on October 27, 2025. We were greeting by very friendly staff and were seated immediately. Our server was friendly and knowledgeable. We start with drinks. Erik had an Old Fashion, while Cheryl had a Belle's Punch. The drinks arrived in a reasonable time, were well presented and tasted great. For dinner Erik had the Shrimp and Grits, while Cheryl had the Delta Rice Bowl. We also got a Jamie's Cornbread and Fried Pickles. The food arrived in a reasonable time frame and was well presented. The food was fantastic being delicious and filling. We had no room for dessert. This was an excellent dining experience that we highly recommend.
My husband took me for our Thanksgiving meal. We went to the Washington DC Succotash last year and loved the experience and the food. It was the exact opposite in National Harbor. The food tasted like cafeteria food that had been under heat lights all day, with thinly sliced dried out ham and greasy brussel sprouts. Nothing was seasoned, and the desserts were a joke.
Shrimp and grits were very good and the collard greens were excellent. The peach cobbler a la mode was a great ending to the meal. Attentive and friendly server and staff provided a positive experience. The prices are reasonable. We would return to Succotash and highly recommend.
Our server, James, was excellent, and we loved the innovative flavors in everything we ordered.
Chose this place because it had vegetarian options but found out the fried vegan fishers are fried in the same oil vat as the chicken. Almost everything we ordered was too salty.
I'm a fan of Edward Lee - I've have eaten at his Louisville restaurants and have his Bourbonland cookbook, but this experience fell so short of the mark. I was staying at the nearby Gaylord and was so excited to see Succotash within walking distance. I was on my own, so just ordered a couple of appetizers - the pork belly ssam and the “all the bites,” which included fried cauliflower, deviled eggs, and fried pickles. I'd been a little concerned that it was too much fried when I ordered, but that was not even close to being the problem. The sauces on both the ssam and the fried cauliflower were both so thick and sweet, it was overwhelming. I could barely taste anything else. I turned to the pickles and eggs for some savory relief, but I'd chosen the bacon jam for the eggs at the server's suggestion, so those also ended up being overly sweet. The pickles were well-breaded and fried, but thin, so the sourness was completely lost. The flavors/textures of the sauces reminded me of something you'd get at a Chili's or a Panda Express. It was just so disappointing from a chef/name that I know for a fact can do better.
Restaurantji Recommends
The food was very good so high marks for that. However, the service and management brought the overall experience down. I was there for a business dinner that needed to have separate checks issued for business purposes. This is a normal activity in today's business world. At the end of the dinner I asked if there could be two checks issued (one for each person). I was quickly told by the waitress that separate checks could not be issued. I found this to be quite out of the ordinary. The manager then stopped y the table just to see how dinner was going. I asked them if in the future they could let people know a party of two cannot get separate checks. Their response was “thats just the policy”. No offer to help the current situation. Just Overall poor customer service experience. It's a shame because the food is good.
The Succotash dining experience was awesome. Our server was top notch. I did not like the booking process via Open Table. I used this app frequently up until Covid. This has been my first experience ever having to reserve my booking with a credit card, and I booked hours before not days. Per the booking if my group of 5 could not make it my credit card would be charged $25 each ($125) since it was the day of I had to think hard if I really wanted to book as I'm with family and anything could have taken place. Luckily it all worked out. Are all bookings now using reservations with credit cards?
Went here with my parents. I got the crispy local blue catfish with cheesy grits and Mac n cheese. The catfish was pretty bland. The mint jalapeño aioli sauce they put on it gave it a lil flavor. The crust/top of the mac n cheese was good but other than that it wasn’t very flavorful. I didn’t like the cheesy grits, mine came out cold then the waiter took it back to warm it up but I still didn’t like it. I wouldn’t come here again. My mom did like her food she got the cast iron trout fillets with mac n cheese and greens. My dad got the same thing as me with collard greens but he didn’t like his food either except the greens.
Atmosphere: 1
Food: 1
Service: 1
We had a great brunch here on Saturday. Michael was our server and he was fantastic!! He was so kind and knew every dish, we asked a lot of questions. All of the staff were very friendly.
Atmosphere: 5
Food: 5
Service: 5
Brunch was delicious! It's best to get a reservation.
Atmosphere: 5
Food: 5
Service: 5
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