Lisa Odom
Succotash | Washington, D.C. | June 2018
FEATURED DISHES
White Stone Oyster, Watermelon-Champagne Vinaigrette, Green Tea Granita, Paddlefish Caviar
Chilled Heirloom Tomato Soup, Maryland Crab, Pickled Peach, Grit-Chard Crumble, Okra Oil
Grill N’ Grits: Gulf Shrimp, Octopus, Razor Clam, Zucchini, Newsom Country Ham
Smoked Short Rib, Summer Pea Succotash, Smoked Pea Purée, Blueberry Jus, Salted Blueberries
Photography by Alexa Bendek
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