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Okra Cookhouse & Cocktails is the sophomore effort from Chef Cullen Campbell, wife and co-owner Maureen McGrath-Campbell and co-owner/mixologist Micah Olson, the team behind Phoenix’s beloved Crudo. The menu delivers modern updates of classic Southern dishes, with the occasional Italian flair. Small plate highlights include the fried chicken skins, crispy bites slathered in an irresistibly good honey hot sauce, along with country ham served with a pimento cheese and fresh-off-the-griddle hoe cakes. Catfish al arrosto is a stunningly good entrée, the sweet and fleshy fish served atop a savory bowl of okra succotash. The bar menu specializes in southern standards, including several versions of the classic mint julep. And while there’s no pastry chef in the kitchen, you would be wise to stick around for the house dessert, a canned biscuit doughnut topped with salted caramel.