There’s still time to nominate local icons for Best of D.C.

Photo of Ian Boden and Ed Lee courtesy Succotash

One of this region’s coolest culinary minds, Ian Boden, is coming to D.C. on April 7 to cook alongside Chef Edward Lee at Succotash in Penn Quarter. Boden helms a 400-square-foot restaurant in Staunton, Virginia in the Shenandoah Valley. He was a James Beard Award semifinalist as recently as 2017 for his cuisine that fuses his “mountain roots” with his Eastern European Jewish heritage. 

Lee, who received a James Beard nod ten years in a row, is known for melding Korean ingredients and techniques with southern food staples at his restaurants in D.C., Maryland, and Kentucky.

The pair have drawn up an a la carte menu of inventive Jewish and Korean dishes such as a lightly smoked tofu stew (soon-dubu or sundubu) rich with chili oil, toasted pine nut milk, enoki mushroom tempura, pickled cucumbers, and kumquats ($12) and a Russian sorrel soup with potato, salted rhubarb, and soft egg ($11). See the full menu below.

All of the dishes are priced at $11 to $28 and no tickets are necessary to attend the event. Succotash will accept a limited number of reservations by phone. Specify that you would like the special event menu, which is available from 5 to 9 p.m. 

On whether Boden is testing the waters to potentially launch a restaurant in the District, he says, “As of now, I’m just having fun. But who knows what the future may hold. I wouldn’t rule anything out.”

Menu:

Marinated Grilled Sardines, Schug, Charred Lemon $13

Gogalbi – Grilled Mackerel, Black Garlic Glazed Eggplant, Tatsoi, Nori Powder, Black Vinegar $12

Sorrel & Rhubarb Schav  Russian Sorrel Soup, Potato, Salted Rhubarb, Soft Egg $11

Lightly Smoked Soon-dubu Tofu, Chili Oil, Toasted Pine Nut Milk, Enoki Mushroom Tempura, Pickled Cucumbers, Kumquats $12

Ojinga – Squid, Apple, Sesame Sauce, Watercress, White Kimchi, Dried Squid, Fresh Dates $14

Duck Kubbeh  Duck Filled Semolina Dumplings in a Rich Duck Consume $16

Lamb Manti  Boiled Minted Turkish Dumplings, Yogurt, Chili and Sumac, Fried Onions, Garlic and Chili $15

Kori Jjim – Braised Oxtail with Daenjang, Sweet Soy, Noodles, Kimchi, Daikon, Raw Chestnuts $17

Potato Latke Stuffed Poussin with Grilled Mushrooms, Pickled Beets and Kimchi Fried Rice $28

Poppy Seed Rugelah with Black Sesame Ice Cream $12

Capriole Sophia Aged Goat Cheese Blintz with Miso Honey, Tarragon, Black Vinegar $14

Succotash, 915 F St. NW; (202) 849-6933; succotashrestaurant.com