The latest concept from the ownership behind the Valley eatery Crudo launched its sophomore effort last month, Okra Cookhouse & Cocktails, inside a stylishly restored mid-century modern space at 5813 N. 7th St.
Okra’s menu blurs the lines between Southern and Italian cooking and represents a return of sorts for chef-owner Cullen Campbell, who was inspired to reconnect with his family’s deep Southern roots that occupied his formative culinary years. He grew up in Arkansas and went to college in Memphis, where he was steeped in the city’s classic culinary traditions, including the secret to authentic Southern fried chicken. Okra guests can enjoy crispy yet tender fried chicken served three ways: Buttermilk-brined, Tennessee Hot or topped with a rustic Umbrian meat sauce.
Wash it all down with a collection of wines, craft beers and cocktails, with co-owner/bartender Micah Olson having built a tidy menu backed by a selection of some of the South’s finest small-batch bourbons.
Housed on the back side of the Crown on 7th, Okra’s 100-seat space blends indoor and outdoor environments while sporting an open kitchen.