Okra’s Expansion Underway

Posted by The Editorial Desk / Monday, August 24th, 2009

Charles Gilliam, owner of Okra’s and it’s one-time, fine-dining counterpart, Foundation (R.I.P.), confirmed that the former had officially moved into the latter’s space as of lunch today.

The move constitutes the latest step in Gilliam’s “back to basics” approach to Cajun cooking, closing the chapter on the chef-driven enterprise in favor of simpler food and more room to enjoy it.

Guests, however, will still be able to enjoy Foundation’s signature chef’s counter in a somewhat more approachable format (Gilliam is switching the 5-course tasting menu to a choose-your-own, 3-course experience for $45).

“It’s kind of a foodies inside view,” he said of the first come, first served seating at the updated tasting bar.

The Okra’s menu too has been modified, offering up a handful of new dishes–including roast oysters smothered in corn and Andouille sausage, Caribbean-spiced “voodoo” chicken and chili-fied filet mignon–while also excising some standbys (roast beef, crawfish po’boys).

–Warren

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