Chew on This: Julia Pearl

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

PLANO – From taking orders to giving them, these days, Jermaine Brown is embracing his new role in the kitchen as the Executive Chef at Julia Pearl, in Plano.

Brown, who spent a great deal of time chefin' in Houston, teamed with Chef Tre Wilcox – of Top Chef fame – for the new southern cuisine concept.

"I was like, 'You know what? This is my type of food,'” Brown said. “It's comfort food. It's my style. I've been doing fine dining food for the 18 years; I've been in this industry and I think it was just my time to shine."

And just three weeks in, things are blazin' for the restaurant serving up down-souf' classics -- starting with the appetizers.

Like the deviled eggs with chives and smoked paprika, topped with fried chicken skin.

And entrees like oven roasted lemon pepper redfish atop a sweet corn succotash and with a shrimp butter drizzle.

A hearty grilled bone-in pork chop, with creamy bacon cheddar grits, collard greens and a ham hock glaze.

For catfish lovers, the cornmeal crusted catfish is must try. Along with the potatoes, green beans and caper lemon butter.

Chew on This: Julia Pearl pays homage to the owner's grandmothers. Not only by the name, but by the desserts, too!

"So this is one of the grandmother's recipes,” Brown said. “The red velvet cake with a little bit of cream cheese icing. "We have a vanilla bean ice cream with white chocolate sauce, a little bit of raspberries, with some mint."

So delicious.

A taste of the deep south that won't leave you digging deep in your pockets to pay? Sounds like good ole southern hospitality to me!