Greg and Subrina Collier, the couple behind The Yolk in 7th Street Public Market, are opening a new restaurant at Camp North End. Leah & Louise, named for Greg’s late sister and grandmother, will be inspired by Memphis juke joints, casual spots popular among black Americans where entertainment and food and beverage are intertwined. Both Colliers are from Memphis.

The menu will be Southern-inspired. At 1,800 square feet, the restaurant will seat 42 guests in the main dining room and 16 outside. At first, Leah & Louise will be dinner only; lunch service will be added later.

“We’re working on dishes that have become my staples and show our heritage, including hoecakes, chicken skins, ham hock jam,” Greg says. “We’re taking a lot of inspiration from Mississippi river valley foodways: think Memphis, Jackson, Mississippi and New Orleans.”

The Colliers first opened The Yolk in Rock Hill with an investment from family. Their nuanced breakfast options and big personalities drew a loyal band of regular customers before they moved the shop into 7th Street Public Market this past winter. Collier was also a consulting chef at Loft & Cellar, where he was nominated as a James Beard Award semifinalist in the Best Chef: Southeast category.

More to come on this as construction moves along.—Kristen Wile

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