THIS RESTAURANT IS CLOSED Okra

THIS RESTAURANT IS CLOSED Okra Restaurant Review:

Chef Cullen Campbell impresses with his eclectic Crudo in Phoenix, and this second restaurant --- Southern style --- is equally exciting. Authentic down South eats take an Italian twist, like fried chicken skins dunked in honey hot sauce and pork cheek potpie with olive oil mash. The crowded, loud place is hip with brick walls, pendant lighting, a centerpiece bar and a trellis-lit patio lined in wood pallets. Fashionable types come for inventive fare such as grilled okra dressed in tangy Quark cheese, a pickled Tender Belly red hot sausage (great with a cocktail like the blend of Old Tom gin, apricot, lime and Peychaud’s bitters) or smoked ham hock tumbled with black-eyed peas and braised greens scooped with cornbread. One of the bestsellers is the signature Southern fried chicken served three ways: buttermilk-brined, Tennessee hot or Umbrian style. Thursday nights are particularly popular for the spicy low country boil special, and every night customers clamor for the dessert of canned biscuit dough baked and drizzled with salted caramel, plus an optional, and highly recommended, flurry of salty, crisp chicken skins.