"Is there a serious diner in the country who hasn’t heard the raves for multiple James Beard-nominated chef Greg Collier and his wife Subrina? Their Camp North End modern juke joint has introduced eaters to bold interpretations of Southern classics inspired by the Mississippi Delta, like river chips (seasoned, fried crispy chicken skins served with “granch,” an herby dipping sauce), blackened catfish with rice grits, and the soulful pool of pork neck bisque and roasted cabbage that is Leah’s Cabbage. The menu even features a rotating PWYC (“pay what you can”) dish, so every customer can enjoy a meal regardless of financial status." - Timothy DePeugh, Kathleen Purvis
Peter Taylor
