Succotash starts serving Sunday suppers

A symphony of earth tones: mac-and-cheese, savory bread pudding, barbecued beans.

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Actually, restaurateur Beth Barden has been offering a dinner menu at Succotash, her year-old Dutch Hill bruncheonette, for the past three weeks. But I finally made it into the restaurant last night and I was very impressed.

Barden still doesn’t have a liquor license but says that’s in the works. In the meantime, her staff can blend up a fresh fruit-and-vegetable juice (we sampled a lip-puckering but great-tasting “limemade” made with cucumber, apple, pineapple, lime and ginger), hot tea, San Pellegrino or soft drinks, like Fanta orange in the bottle.