CHARLOTTE, N.C. (QC Life) - BayHaven Restaurant Group, which is owned by Chef Gregory and Subrina Collier, will be opening four new restaurants concepts this summer!
All of them are at Camp North End, where their restaurant Leah and Louise is at.
The first is B.A.D., which stands for Beyond Amazing Donuts. The concept is from former Leah and Louise pastry chef Jasmine Macon’s donut pop-ups.
Now the brick and mortar location will serve donuts, fritters, and cinnamon rolls with rotating seasonal selections.
It will be right next to Bird is the Word, a counter-service concept featuring Leah and Louise’s popular chicken sandwich, which is also called Bird is the Word.
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There will also be a weekly smoked chicken family meal, chicken stew and seasonal sides.
Chef Collier will be leading the kitchen.
Neither Bird is the Word or B.A.D will have indoor seating options, but there is a patio for outdoor seating, with heaters for when it’s cold outside.
On the other side of the building will be Passage Seafood, a modern fish camp.
Seasonal Atlantic seafood, oysters, raw fish, and whole fish options are available, even a whole fish charcuterie.
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Passage Seafood will have 50 indoor seats and 38 outdoor seats next.
Finally, there’s The Abyss, which is a modern speakeasy led by Leah and Louise mixologist Justin Hazelton.
There will be 40 indoor seats and they’ll have a selection of dishes from Passage Seafood, which is just next door, as well as a modern diner menu.
The idea is to elevate “late-night eats” in the Queen City.
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