The trio behind the award-winning Crudo & Bar Crudo is excited to announce the plans for their sophomore effort, Okra, an all-new offering that blurs the lines between Southern and Italian cooking. Led by chef Cullen Campbell, wife/co-owner Maureen Campbell and co-owner/mixologist, Micah Olson, this project represents a return of sorts for Chef Campbell, who was inspired to reconnect with his family’s deep Southern roots that occupied his formative culinary years.
The bill of lunch & dinner fare will be served daily and will include some immediate standouts, like Southern Fried Chicken served two ways: Buttermilk-brined or Tennessee Hot, plus rib-sticking eats such as Pig Pot Pie, Ham Hocks and the Redneck Burger, accompanied by classic accouterments such as Mississippi Comeback Sauce and Alabama White BBQ Sauce. You’ll find the subtle, and signature, Italian influences throughout, with focaccia bread pizzas and the aforementioned Southern Fried Chicken topped with a rustic Umbrian meat sauce. Wash it all down with an expansive collection of wines, craft beers & cocktails, including a seasonal selection of Mint Juleps hand-crafted by Olson to feature the finest small-batch bourbons.
While Okra isn’t slated to open until Summer 2015, you can savor a sneak peak of the authentic Southern-fried fare, served with a hint of Italian flare at a special Kentucky Derby Dinner. Hosted at Crudo on Friday, May 1 & Saturday, May 2, 2015, guests will be treated to a Tennessee bourbon tasting and three-course cocktail paired dinner featuring preview dishes from Okra for $65 ++. Reservations required (602-358-8666). For those that can’t make it, anyone can catch an inside look at these dishes, cocktails and restaurant developments on Instagram under the hashtag #talksoutherntome.