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Put a little South in your mouth with Okra Cookhouse & Cocktails in the heart of central Phoenix. Savor authentic Southern-style eats with an Italian twist, such as Fried Chicken Skins & Honey Hot Sauce, Catfish al Forno, Pimento Cheese Burger or our signature Southern Fried Chicken served three ways: Buttermilk-brined, Tennessee Hot or Umbrian style. Created by the award-winning team behind Crudo and Bar Crudo, Okra also offers an expansive collection of wines and craft beers & cocktails, including a seasonal selection of Mint Juleps hand-crafted with the finest small-batch bourbons. 


Cullen Campbell
Chef / Co-Owner

Born in Arizona but steeped in the traditions of Southern cooking at the family cotton farm in Arkansas and college in Memphis, Cullen Campbell is the chef/co-owner of Okra Cookhouse & Cocktails (as well as Crudo/Bar Crudo) in Phoenix. Since opening in 2012, Crudo (which means "raw" in Italian) has won rave reviews from USA Today, LA Times & Sunset Magazine, while Campbell's refined take on coastal Italian cuisine has been personally lauded by the editor of Saveur and earned him an invite to cook at the James Beard House in NYC. Campbell’s new restaurant, Okra, serves Italian-accented twists on classic Southern dishes like Tennessee Hot Chicken and Pig Cheek Pot Pie.


Micah Olson
Mixologist / Co-Owner

An award-winning mixologist and certified sommelier, Micah Olson was born in sunny Anaheim, CA, but raised in chilly South Dakota. So it only makes sense that he’d choose to live, work, and play in sun-drenched Phoenix, AZ where he’s made his mark as the co-owner of Crudo/Bar Crudo and the new Okra Cookhouse & Cocktails. Brimming with farm-fresh and from-scratch ingredients, house-made syrups and house-infused spirits, Bar Crudo was named The Arizona Republic’s Critic’s Pick for “Best Cocktail Bar,” while Okra also boasts an innovative, ever-changing menu of both classic and modern cocktails, including a selection of innovative Mint Julep cocktails. Also a certified sommelier, Olson says, “Sommeliers and mixologists are actually a lot closer in nature than most people think – you analyze and taste spirits in almost the same way and also need to do lots of research to keep up with the changing trends.” When he’s not working, Olson, who lives in Chandler, AZ, indulges in his dual passions of classic rock music and sushi.

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