Greg and Subrina Collier, the owners of Leah & Louise, will open four new restaurants at Camp North End this summer. Two will be fast casual: a donut shop named B.A.D. (short for Beyond Amazing Donuts) managed and co-owned by former Leah & Louise pastry chef Jasmine Macon, who has run a donut pop-up since leaving the restaurant. The other counter service spot, Bird is the Word, will serve the fried chicken sandwich popular at Leah & Louise, as well as smoked chicken, chicken stew, chicken fat donuts, and a selection of sides. Both concepts will eschew indoor dining in favor of covered patio seating.

Passage Seafood, with a 50-seat dining room as well as patio seating, will be a full-service restaurant focusing on seafood. The modern fish camp will have a menu that includes raw seafood and whole fish options. Mixologist Justin Hazelton will manage speakeasy-inspired The Abyss through his new bar program consulting firm, Top Shelf Co. The Abyss will have its own menu, as well as serve items from Passage Seafood’s menu.

The concepts highlight the talent that Leah & Louise has fostered, something Greg and Subrina Collier have been vocal about making a priority at their restaurants.

All four of the concepts will be near Leah & Louise, in one of the buildings near where the farmers’ market was set up. A central hallway will provide access to restrooms from all of the restaurants.

Greg Collier was the Chef of the Year award winner at our inaugural UPPY Awards, and is a two-time James Beard Award semifinalist. The latest news comes after the Colliers announced they expect to reopen their breakfast spot, The Yolk, in South End this spring. It will be a busy year for the married couple and business partners; they’re also expecting their first child this year.

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