Continuously reaching back as they climb, Chef Greg and Subrina Collier are now taking their mission even higher. Today, the couple ushered in Black History Month with the announcement that they would be adding a donut shop, speakeasy, as well as two additional food concepts to their growing resume of Charlotte businesses.
The significance of this is that while the concepts are being opened under the couple’s BayHaven Restaurant Group brand, they are tapping some of the city’s hottest young Black food and beverage stars to run them.
If you aren’t familiar with the Colliers, we’ll give you a quick rundown first.
Originally from Memphis, Tennessee, they moved to Charlotte in the early 2010s to open their first concept, The Yolk in nearby Rock Hill, South Carolina. While running the popular breakfast spot, the couple also began hosting their Soul Food Sessions series, which highlighted the talents of other local chefs while paying homage to figures in Black culture.
If that wasn’t enough, they expanded The Yolk to a second location in Uptown Charlotte before opening their award-winning modern day juke joint restaurant, Leah & Louise in early 2020.
Now, fresh off the heels of their first annual BayHaven Black Food & Wine Fest this past October, Chef Greg and Subrina are opening not one but four additional concepts this summer.
Four new concepts heading to Charlotte
B.A.D. or Beyond Amazing Donuts— and that they are— will be run by pastry chef Jasmine Macon. Macon, a Johnson and Wales graduate, has been hosting her sold out pop-ups over the last year with unique flavors like a coquito donut and more. Now, she’ll get her own counter-style shop to keep the sweet times rolling.
In addition to B.A.D. donuts, the couple has a speakeasy on the menu, too. The Abyss, which will be led by current Leah & Louise bar manager and popular mixologist Justin Hazelton, is said to take guests on a journey of understanding craft cocktails on a deeper level.
Rounding out the list will be a chicken sandwich spot called Bird is the Word, and a fresh seafood eatery called Passage Seafood. All the concepts will be housed in Charlotte’s Camp North End neighborhood.
