Chef Greg Collier and Subrina Collier of Uptown Yolk have released the name and concept of their new restaurant opening this fall. Leah & Louise, named after Chef Collier’s late sister and grandmother, will call Camp North End home. The “Memphis-style juke joint” will serve Southern food with influences from New Orleans, Jackson, and, of course, Memphis (where the Colliers were born and raised). The menu will also include seasonal craft cocktails, beer, and a wine list. Get ready for items such as fried chicken skins, grits, and field peas with unique options like gator, frog legs, and rattlesnake.
The spot will initially be open for dinner service only but will later include lunch. The team plans to serve Sunday brunch as well as Sunday family-style supper. 58 seats will be available including outdoor patio space, and the giant roll-up garage doors will contribute an open-air atmosphere.
Earlier this year, Chef Collier was nominated for a James Beard Award in the Best Chef: Southeast category and has been extremely involved in the Charlotte food scene. He recently cooked in the Southern Foodways Alliance Sunday Supper at Haymaker and is helping plan Community Feast: A Charlotte Collaboration at Camp North End in August.
Chef Collier will join forces with his Soul Food Sessions team in September to cook at the James Beard House in New York City.
Follow along on Instagram to keep up with Leah & Louise’s progress.
