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KNEAD Hospitality + Design founders, Jason Berry and Michael Reginbogin, in collaboration with celebrated chef Edward Lee, opened SUCCOTASH, Penn Quarter in September 2017. SUCCOTASH, Penn Quarter features a menu by Chef Edward Lee that draws on the recipes of the American South, influenced by his Korean roots. SUCCOTASH features an extensive bourbon list, including bourbon flights as well as innovative interpretations of cocktails. Equally distinctive is the restaurant’s landmarked interior, which boasts original historical details from its incarnation in 1911, flawlessly restored and complemented by contemporary décor.
SUCCOTASH offers both private and semi-private dining options. The restaurant’s private dining room, The Hearth Room, accommodates up to 40 guests for receptions and 30 for dining, and features a grand stone fireplace, wood beamed ceiling and two TVs, along with custom glass-etched sliding doors for full privacy. The floating mezzanine boasts a back bar and lounge dubbed the Big Easy Bar, which can accommodate 140-170 guests. The mezzanine can also be divided into a semiprivate dining nook. Additional private dining areas include the original Vault Room, which features a hand-painted stretched canvas sky ceiling, dramatic 3D wall treatments and a blue tufted wraparound leather banquette, available for up to 6 guests.
Capacity, Classroom-style: 60