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Hurricane, $7 during happy hour: OKRA rum blend [1], passion fruit, and lemon. The rums were strong, the fruity mix was definitely tart, and the fresh ground nutmeg on top was a nice touch. I contemplated on ordering another, it was that good (!), but decided I'd like to be able to drive home after. https://www.yelp.com/biz_photos/okra-cookhouse-and-cocktails-phoenix?select=w6l2Viw7rThMYYMHUP8L_w
Fried Chicken Skins & Honey Hot Sauce, $4 during hh: Ooh-ee! Perfectly battered, deep-fried, and drizzled with their honey-habanero sauce. Delicious! A definite must-try. I didn't think it could be improved anymore, but I tried the OKRA hot sauce made in house (a bottle to take home is only $10) that Brennan brought over, and oh, my! https://www.yelp.com/biz_photos/okra-cookhouse-and-cocktails-phoenix?select=EJfM0XqszVqjV4bLm6ImeQ
Braised Greens & Calabrian Pork Bites, $6: Braised collard greens and onions, and pork belly first braised in a mirepoix, then deep-fried. Beautiful, piquant greens, vinegary pork, and I loved the meaty crunch, yet melt-in-your-mouth pork belly fat. I rarely enjoy ingesting fat, but when prepared this way, I will gladly do so. https://www.yelp.com/biz_photos/okra-cookhouse-and-cocktails-phoenix?select=Kn-XULQ5x800pSyKyQpGpQ
Buttermilk Meatballs: Pork and beef mix, on a bed of polenta, but I had mine substituted with grilled broccolini [2]. Delicious, and definitely homemade. The tomato sauce was both sweet and tangy, and the char from the broccolini added a smokiness to the entire meal. Spied huge chunks of pork fat, but didn't mind. Appreciated the fresh-grated cheese on top. Had grilled Noble bread added (+$3), but they were too charred for me. I tried one, but didn't care for it and had asked Brennan to take them away, but he offered to exchange the original four charred pieces with two non-grilled pieces... https://www.yelp.com/biz_photos/okra-cookhouse-and-cocktails-phoenix?select=9yrrppg1ps1dMN3Uee9lhw
Thanks to GM Dan S. and sous chef Curtis for introducing themselves and for showing courtesy, patience, and understanding, as well as to bartender Brennan, who was very pleasant to converse with and was empathetic, as he too grappled with a few food issues of his own. Also, I needed a bandage after losing the one I had on after washing my hands, so I asked Brennan if there was one that the kitchen could spare. He kindly went back to look for some, and came back to let me know that someone had used the very last one that afternoon, but that he'd go "next door to ask for a couple." What great customer service!
[1] Had emailed for allergen info earlier this afternoon and received a reply from GM Dan Scheuring in less than an hour. (I'm impressed! Most restaurants take at least a day, or two, and some don't respond at all. Kudos to OKRA's staff!!) I had planned on taking advantage of another restaurant's late brunch hours, but because Dan had taken the time to consult with Sous Chef Alex Curtis regarding menu items that included specific allergens I'd asked about AND attached a list of items from all three food menus (snacks, shares, and bigs) "that would be friendly" to me, I decided to drive out to OKRA on this very hot day (high of 118!) and see what culinary delights I would find.
[2] The menus kindly state no substitutions and only omissions will be granted, so I'm very grateful that Dan and sous chef Curtis worked with me to make my first visit positively memorable.
p.s. OKRA was a little tricky to find, since the signage on 7th St. was small (the letters for OKRA do not take a lot of space), and another signage said "around the back." It's not behind Mary Coyle's, but in the corner behind the Phoenix Ale Brewery space on 7th and Palo Verde. Impressive parking lot- much appreciated!
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