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Leah & Louise Owners Expand Footprint With Four New Charlotte Restaurants This Summer

From a modern fish camp to a sultry bar, the Bayhaven Restaurant Group brings more options to Camp North End

A Black man and Black woman, sitting on a couch, smiling.
Greg and Subrina Collier lead the Bayhaven Restaurant Group.
Peter Taylor
Erin Perkins is the editor of Eater Carolinas, covering the food and restaurant scene across North and South Carolina.

Charlotte-based Bayhaven Restaurant Group, led by chef Greg Collier and Subrina Collier of Leah & Louise fame, just announced that they will partner with Camp North End to bring four new restaurants to the area north of Uptown. The spaces will range from a modern fish camp to a sultry speakeasy.

“Over the past several years, we’ve built amazing relationships with the Camp North End team and exceptional Black culinarians in the Charlotte community,” says Subrina in the announcement, “We felt that supporting these new concepts was a combination of the right time, place and people and the next step in our mission to enhance economic empowerment and community development through the hospitality industry.”

Here’s a rundown of the four new spots to expect at 201 Camp Road this summer:

Black woman smiling, wearing an apron.
Pastry chef Jasmine Macon.
Peter Taylor


Former Leah & Louise pastry chef Jasmine Macon regularly hosts doughnut pop-ups, but now she will have a permanent location with the opening of B.A.D. (Beyond Amazing Donuts) later this year. Macon wrote on Instagram, “... I am happy, I am blessed, and I am eager to take this next step. I’ve wanted this badly for so long and now I’m able to do it my way….To tell my story, with bold and eccentric characters. With love and grace…with the people that believed in me more so then I ever believed in myself. I can’t thank you enough. It’s always been about more then dough…it’s about accepting human imperfections, diligence, guidance, love, and compassion.I’M OPENING A DONUT SHOP YALL “

Expect decadent buttermilk doughnuts, cinnamon rolls, chocolate bourbon pecan pie doughnuts, and more.

A counter service cafe.
Bird Is the Word rendering.
Redline Design Group


Counter service cafe Bird Is the Word is born out of the popularity of the Leah & Louise fried chicken sandwich of the same name. The menu, from chef Greg Collier, will also feature a chicken family meal, chicken fat doughnuts, and other chicken-heavy dishes.

An open kitchen with tile floors and wooden tables.
Passage Seafood rendering.
Redline Design Group


Pulling inspiration from coastal Carolina seafood spots, Passage Seafood will be the Collier’s interpretation of a more modern fish camp. Expect a menu full of oysters, whole fish plates, and much more seasonal seafood pulled from the Atlantic Ocean.

Black man in glasses pouring a cocktail behind a bar.
Justin Hazelton creating a cocktail.
Peter Taylor


Self-proclaimed “Liquid Alchemist” Justin Hazelton will lead the bar at upcoming speakeasy the Abyss. Hazleton has won awards for his cocktails while behind the bar at Leah & Louise. He’s the mind behind the drinks, such as the Rubee, with Earl grey and hibiscus-infused Conniption gin, lemon oleo, honey, and rosemary bitters or the Tomboy, featuring rum, a pineapple-cilantro cordial, velvet falernum, tiki bitters, clarified with coconut milk.

The Abyss is described as “darker” and “more sultry” thank its upcoming neighbor Passage Seafood. The bar will serve plates from Passage, as well as a diner menu for late-night customers.

Look for all of these to open this summer, and keep an eye here for updates on each restaurant as they roll in.

BayHaven Restaurant Group [Official]
Acclaimed Charlotte Restaurateurs Open a Modern Juke Joint with Memphis-Style Southern Food
Camp North End [Official]
Jasmine Macon [Instagram]
Justin Hazelton [Instagram]