some more praise at The November issue of Memphis Magazine --
You can find a link online here:
The article starts...
"At The Kitchen bistro, an immensely popular new restaurant in Shelby Farms, the wood-roasted okra arrives with my drink, a bewitching Vesper with a lemon twist. Certainly I recognize the tenacious Southern beauties, plated with fresh lemon and sauce gribiche, a French-style aioli made with chopped egg, tarragon and parsley. But the okra's robust makeover in a wood-burning oven is a surprise, and when I take a bite, the charred and woody taste -- both familiar and mysterious -- delights me like a vintage locket with a tiny photo tucked inside."