Cuisine:

• Mexican
• Others
• Southern
• East and West
• Southwest
• Western
• Caribbean
• Ribs

Willie Rae's Description:
Chef Jimmy "JJ" Johnson, a Louisiana native, offers blends of Southwestern, Caribbean, Southern and Cajun influences, with dishes running from quesadillas to gumbo to jerk pork to po' boys and island conch fritters. The place is festooned with folk art for sale, although the really good piece by Ab the Flagman sitting over a two-top is part of the permanent collection. Willie Rae's is a sibling to adjacent Simpatico, open only for dinner; midweek, the two establishments share the same kitchen, enabling patrons to order from either menu. And there's a passageway between them. For an appetizer, check out the fried green tomatoes, bedecked with a red pepper mayonnaise and goat cheese. They're thick-cut, tangy and nicely done. Fish and grits with a side of not-quite-cooked-enough-for-our-taste collard greens and yellow speckled grits (that really may not be cooked enough) showcase the classic flavors of southeast Georgia. Fish tacos---three of them---make a fine meal. Desserts are all made in-house, and the banana pudding under its nap of whipped cream will make you come back for more. The short wine list offers a few decent selections, including some by the glass.


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