Leah & Louise
Restaurant · Lockwood ·
Modern juke joint with creative Southern comfort food & craft cocktails
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/20060729/leahlouise_outside.jpeg "Leah & Louise by Peter Taylor Photography")
Modern juke joint with creative Southern comfort food & craft cocktails
"In Charlotte Greg and Subrina Collier’s modern juke joint pairs easygoing, rustic-chic ambience (reclaimed wood fixtures) with Memphis-inspired Southern cooking: expect hot fried quail and oysters, a cornmeal brioche with black-garlic butter, and a pasta called Walking in Memphis—noodles tossed with smoked-lamb ragout and topped with miso-aged cheddar." - Chadner Navarro
"This Southern-inspired juke joint is a date-night favorite (for friend dates, too!). It’s a cozy place with less than a dozen two- and four-top tables lining the walls, and a short bar that’s the perfect place to share some fried turkey wings and talk about the drama in your knitting Facebook group. The Southern menu changes often, but there are a few staples that should be on your table. Specifically, a plate of blackened catfish with pickled field peas and rice grits piled in a shallow pool of smoked fish stew. The cocktail list is always in flux, too, and the bar uses the same seasonal ingredients as the kitchen to reduce waste. That means you can enjoy a drink with beet gastrique, carrot cordial, and Carolina gold rice orgeat and act like you were the key vote to pass climate legislation." - tess allen
"This Southern-inspired juke joint is a date-night favorite (for friend dates, too!). It’s a cozy place with less than a dozen two- and four-top tables lining the walls, and a short bar that’s the perfect place to share some fried turkey wings and talk about the drama in your knitting Facebook group. The Southern menu changes often, but there are a few staples that should be on your table. Specifically, a plate of blackened catfish with pickled field peas and rice grits piled in a shallow pool of smoked fish stew. The cocktail list is always in flux, too, and the bar uses the same seasonal ingredients as the kitchen to reduce waste. That means you can enjoy a drink with beet gastrique, carrot cordial, and Carolina gold rice orgeat and act like you were the key vote to pass climate legislation." - Tess Allen
"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
"Tucked back into the eclectic, laid-back Camp North End is chef Gregory and Subrina Collier’s Leah & Louise. The combination of a warm staff, a central communal table, and wood-crate-lined walls redefines a fancy date night. The dishes, shareable “Get Ready” plates, and “Big Ole” mains, showcase historic Southern foodways, like the green garlic collard green grits and staff-favorite lemon butter mussels. Priding itself on being “from the heart” and “for the soul,” Leah & Louise enhances those very two ingredients, heart and soul, essential to a non-stuffy, playful date night." - Kayleigh Ruller
