Going Out
Pretty Good Is Not
Good Enough Page’s Okra Grill
that goal in the past eight years. Rising from humble beginnings,
C BY BRIAN SHERMAN
Page’s Okra Grill is now among Mount Pleasant’s elite dining spots. Tere’s a reason the
Okra Grill is busy throughout the day. Co-owners Courtney and her sister, Ashleigh Page, are at the restaurant seven days a week, making certain every made-from-scratch meal meets their strict standards. And they don’t simply supervise their 74 employees. Ashleigh is at work by 4 a.m. each day, baking the homemade biscuits that have become a highly-sought-after staple of the restaurant’s breakfast fare. And as if handling the business side of a bustling eatery isn’t enough to keep her occupied, Courtney also greets customers and waits on tables. “We make sure everything that leaves the kitchen
OURTNEY PAGE FAUCETTE’S objective is not to own a pretty good place for people to enjoy a Southern- style meal at a reasonable price. She wants to be the proprietor of the best restaurant in town, and she’s taken great strides toward
the restaurant business to the next level. Tey bought Billy’s Back Home at 794 Coleman Blvd., renovated the building and opened Page’s Okra Grill in 2006. Tey took another step forward in 2011, buying Alex’s Restaurant, also on Coleman but right around the corner from Shem Creek, increasing their seating capacity from 60 to 140. Te move paid off. When
Page’s Okra Grill opened its doors, the restaurant served only breakfast and lunch, and the total number of employees was barely more than the number of cooks – nine – who now man the kitchen each Sunday. Business is so good that the Page sisters are planning to build a new bar and expand the size of the restaurant. So what’s the key to the success
Ashleigh Page, the lead chef at Page’s Okra Grill, mixes up a batch of the restaurant ’s renowned collard greens.
of Page’s Okra Grill? Courtney and Ashleigh buy the freshest ingredients – locally, if possible – and prepare it all from scratch. Te extensive menu offers selections ranging from omelets to shrimp and grits to fried flounder fillets & eggs at breakfast; from sandwiches to Southern fried chicken to Page’s Hell Burger (made with pepper
is perfect. We want to be different. We want to be the best Southern foods restaurant in the Charleston area,” Courtney commented. Te Page sisters learned to cook as latchkey kids
growing up in Mount Pleasant. At the age of 14, Ashleigh went to work at RB’s and spent time honing her skills at other Lowcountry restaurants. In addition to serving as lead chef, she creates all the Okra Grill’s homemade desserts. Having been featured on the Food Network, her reputation has spread beyond the Lowcountry. Courtney was a butcher for nine years before she and her sister decided it was time to take their experience in
jack cheese, jalapenos, applewood smoked bacon and remoulade sauce) at lunch; and from fresh seafood to steaks to Page’s signature chicken fried chicken at dinnertime. Each day, the Okra Grill offers three specials at
breakfast, lunch and dinner; that information is available every morning on the restaurant’s Facebook page. Courtney’s use of social media is one more reason Page’s Okra Grill is busy morning, noon and night. “It’s a labor of love,” she explained.
Page’s Okra Grill is located at 302 Coleman Blvd. To find out more about why it’s one of the most popular restaurants in Mount Pleasant, visit
www.pagesokragrill.com or call (843) 881-3333.
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www.MountPleasantHomeGuide.com 53
Photo by Courtney Page Faucette.
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