Incredibly tender and juicy and coated in a red sauce that was well balanced with sweetness and spice, the slow-cooked barbecue pork was some of the best I have ever eaten. Mashed potatoes, also covered in white gravy, were rich and creamy and contained small chunks of potato, which added texture and enhanced the homestyle taste of the dish. The accompanying collard greens were cooked to tender perfection, with just a hint of acid and a peppery finish. The steak, unlike some I have had, was the perfect thickness, coated in a crispy, golden-brown crust and smothered with a well-seasoned white gravy. We chose the country-fried steak with white pepper gravy ($6.50) and the slow-cooked barbecue pork plate ($6.99), both with two sides and biscuits or cornbread.

Offerings include salads, soups, and cold plates, as well as blue plate specials, sandwiches, fried seafood, and burgers, and the portions are huge. Lunch is where the talents that brought national attention to this young, southern cook were highlighted. The waffles were light and sweet, and when slathered in syrup, quickly became the highlight of our breakfast. We opted for sausage and scrambled eggs, which again lacked fluff and were overcooked. The Okra Grill Waffle Breakfast ($5.99) is made of waffles, two eggs any style, and a choice of ham, bacon, or sausage. The menu is jam-packed with traditional stuff like omelets, breakfast sandwiches, and French toast, alongside a few Okra Grill specialties, including a low-carb breakfast for the dieters out there. But what makes Okra Grill different is the food.Īs did its predecessor, Okra Grill draws a large crowd for breakfast, which perhaps explains a few of the shortcomings we experienced. A few more decorative touches would add character and make this place feel like home. The same tables, chairs, booths, and a few familiar faces now mingle with new T-shirts, a fresh coat of paint, and a catchy new sign. Walk inside the Okra Grill and not much has changed from the days of Billy’s. His 24-year-old daughter, Ashley, continues to prove why Southern Living and the Food Network took notice of her cooking during her stint at Serena’s Kitchen at Boone Hall. Linda Page (of Page’s Thieves’ Market) purchased the old Billy’s Back Home location last November, and her brother Tony runs the place.

I was quickly reminded of what makes Southern food so comforting and delicious on a recent trip to Page’s Okra Grill. While I sat watching, she fried pounds of chicken and creamed pots of potatoes: pure, Southern comfort food. Some of my fondest childhood memories were made in my grandma’s kitchen.

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