Sunday, July 3, 2016

Succotash, a Knead Hospitality & Edward Lee Concept, Adds DC Flagship

From our friends at Knead Hospitality + Design...

Knead Hospitality + Design Announces Succotash Coming to Washington DC in Spring 2017

Inspired Southern concept to occupy 9,000 square feet in DC’s historic Equitable Bank Building

Knead Hospitality + Design expands on the success of its premier restaurant Succotash in National Harbor, MD, with plans to open a flagship location in Washington, DC’s dynamic Penn Quarter. Slated to open in the spring of 2017, Succotash DC will take root in Washington’s historic Equitable Bank Building at 915 F Street, NW. KNEAD Hospitality + Design proudly continues their partnership with renowned chef and SUCCOTASH’s Culinary Director, Edward Lee, together celebrating a successful first year for the first location as the concept grows to include a second.

Knead Hospitality + Design looks to fully explore the charm and sophistication of Succotash in the 9,000 square-foot home in downtown Washington, complete with three floors and seating capacity for over 350 guests. Knead Hospitality + Design will work to preserve the Equitable Bank Building’s original elements, as one of DC Preservation League’s 15 designated historic interior sites in the District of Columbia. Succotash’s design will honor the building’s original aesthetic, with hints of Greek revival architecture and soaring ceilings, while introducing grand touches evocative of late southern architecture. The new design will enhance its historic declaration, as its previous incarnations were popular clubs The Fifth Column and Platinum.

“As residents of DC, our goal was to open a flagship Succotash restaurant here, building on the success at National Harbor,” share Michael Reginbogin and Jason Berry, partners and co-founders at Knead Hospitality + Design. “We found an amazing historic space in an ideal location, combined with the incomparable talent of Chef Edward Lee, we aim to offer DC an inspired take on Southern fare in a memorable setting designed to awaken the senses.”

Succotash DC’s menu will feature favorites from their National Harbor location as well as new selections reflective of DC tastes. In addition to offering lunch and dinner service, plans call to add brunch after Succotash's initial opening. An equally impressive bar program is slated to complement Succotash DC’s culinary offerings, featuring over 200 varieties of whiskey and an expansive wine program.

Succotash DC will be thoughtfully conceptualized to welcome in intimate groups or large numbers of guests, featuring a Chef’s table, multiple bars, and flexible private dining options. With three private and semi private dining spaces that can accommodate parties of up to 350 guests, Succotash DC is expected to become an in-demand venue for the numerous social and business events that Washington welcomes.

About Knead Hospitality + Design:
Knead Hospitality + Design integrates restaurants, design and the art of hospitality under one roof. Expertise is derived from years of creating, owning and operating a broad range of restaurant concepts, both domestic and international. With experience in both residential and commercial design, the Knead team prides itself on creating sophisticated, warm and functional spaces that maintain a cohesive narrative for an exceptional experience.

About Chef Edward Lee:
Chef Edward Lee has been a multiple finalist for the James Beard Foundation Award Best Chef: Southeast. He is the author of the best-selling cookbook, Smoke & Pickles, published by Artisan Books. He is a regular guest and commentator on television shows, most recently as the Emmy-nominated host for Season 3 of Mind of a Chef and as a guest judge on Season 7 of Master Chef America on FOX. In addition to his role as Culinary Director for Succotash, he operates two restaurants in Louisville, KY - 610 Magnolia & MilkWood. He drinks his bourbon with a single ice cube and a dash of water.