Cotton: A Southern Restaurant Blending Old and New
Chef Cory Bahr has transformed classic Southern fare his grandmother taught him to cook into something, well - sublime.
This is country food. It's what we grew up eatin',"said Bahr. "It's simple and delicious, not fussy.
For instance, he fills a Southern classic such as beignets with another staple, pimento cheese, and then sets the perfectly fried balls of joy afloat in a pool of fresh buttermilk dressing. No palate should leave before being entertained by the rich smokiness of the Muscovy Duck Wraps or my personal favorite, the Meatloaf Melt. This savory wonder features a toasted hunk of bread, smeared with pimento cheese, piled high with a thick slice of meatloaf, topped with Cotton’s house BBQ sauce and stacked with smoked bacon and a farm fresh egg.
Chef Cory has put his creative stamp on other classic dishes such as his North Delta Shrimp & Grits, Chicken & Waffles, Harris Ranch Beef Ribeye, or Buttermilk Fried Mississippi Quail. Most of Chef Cory's ingredients are sourced locally when available.
Housed in an old cotton warehouse, the restaurant is a hip, fun and authentic environment that awakens your Southern soul. Keep an eye out, you never know who you might see sitting next to you. We were happy to see members of the Duck Dynasty cast sitting at a nearby table. The artwork and blues music only set the tone for the experience.
Have no doubt, the food might not be fussy, but it's certainly something you will fuss about with all of your friends.