Life and Religion
|A taste of Memphis coming to Camp North End|
|Leah & Louise restaurant opens in fall|
|Published Wednesday, July 24, 2019 10:46 am|
|PETER TAYLOR PHOTOGRAPHY|
|Subrina and Greg Collier are opening Leah & Louise, a 1,800 square foot restaurant at Camp North End, in the fall.|
Camp North End’s first full-service restaurant opens this fall.
Husband and wife duo Chef Greg and Subrina Collier are well known across the Charlotte region for their culinary expertise at Uptown Yolk. Their latest venture, Leah & Louise, is located at 301 Camp Road, Suite 101. The 1,800-square foot restaurant seats 58 (42 inside and 16 outside). The Memphis-inspired spot—a nod to their hometown—derives its name from Greg Collier’s late sister and grandmother.
“My baby sister Leah and my Granny Louise both died too soon for me,” he said in a statement. “In the kitchen, Leah was always fun and creative, and my Granny was always classic and consistent with cooking and techniques.”
The Colliers seek to create a juke joint vibe, drawing on the traditional southern music venue where African Americans gathered.
“We want to bring that ethos of placemaking into 2019,” Subrina Collier said. “We’re drawing inspiration from the juke joint’s connection to blues music and food.”
Greg Collier, the first black Charlotte chef to earn a James Beard Foundation nomination and best chef semi-finalist, will serve traditional cuisine. They will begin by serving dinner, starting with a Family Meal each Sunday and gradually expand to lunch. They will also serve seasonal cocktails.
“We’re working on dishes that have become my staples and show our heritage, including hoecakes, chicken skins, ham hock jam,” Greg Collier said. “We’re taking a lot of inspiration from Mississippi River Valley foodways: think Memphis, Jackson, Mississippi and New Orleans.”
Said Subrina Collier: “Being located in a historically African American neighborhood was also a key factor for us.”
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