As hot as I am for the “dirty” chicken and milk punch, ultimately, the dining room is the breakout star at Succotash, the much-anticipated Southern statement from Louisville restaurateur Edward Lee. Everyone I’ve taken there since it opened in September, in a one-time bank, has the same initial reaction: What a beautiful restaurant! As arrivals do a 180-degree turn with their eyes, they take in the sweep and opulence provided by Corinthian columns, Mexican mahogany, mosaic tiles and circular leather booths in 9,500 feet of space.
