The restaurant group will also host its annual BayHaven festival, dedicated to celebrating Black food and culture, this fall.“We want it to be one of the best seafood restaurants in the country,” Collier says. And a modern seafood restaurant called Passage Seafood will also open this year in CNE.Leah & Louise mixologist Justin Hazelton will open a speakeasy called The Abyss.A counter-service fried chicken sandwich restaurant called Bird is the Word will also open this year at CNE.(Beyond Amazing Donuts) at Camp North End. Former Leah & Louise pastry chef Jasmine Macon will open a donut shop called B.A.D.Uptown Yolk will reopen in South End this summer.What’s next: In addition to the airport lounge restaurant, Collier will open five more businesses through his restaurant group, BayHaven, to add to his existing Leah & Louise restaurant at Camp North End. While in Chicago for the award ceremony, Collier will also have the opportunity to cook for the Chicago Cubs on Wrigley Field.“Do I want to win? Sure,” he tells me. He’s already the first to make it to the finalist stage. Zoom out: Collier will learn if he’s the first Charlotte chef to win the coveted James Beard Award on June 13. In the morning, he’ll serve twists on classics like French toast with a black pepper whipped cream.Menu: Collier’s menu at the airport will feature some favorites from his local restaurants, including Leah’s cabbage and a catfish stew like Leah & Louise’s “mud island” dish. It’s the chance to “represent the South, and show off stuff beyond fried chicken,” Collier says. Why it matters: The James Beard Award finalist says this isn’t just an opportunity to get his name and the BayHaven restaurant group brand in front of the thousands of people from around the world who come through the lounge every day. While Collier has steered the menu and trained the staff, he won’t be at the lounge most days.Collier’s menu rolls out today, May 31, at the lounge located between Concourse D and E.What’s happening: The Yolk and Leah & Louise chef/owner is adding executive chef of the Amex Centurion Lounge at Charlotte Douglas International Airport to his list of duties. Greg Collier has had a big year, and it’s only May.
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