BayHaven Restaurant Group, led by Greg and Subrina Collier, will open four new restaurant concepts this summer, all to be located in Camp North End.
In a press statement released today, the company said some of the new restaurants will be led by people who have trained under the Colliers.
“Identifying and nurturing talent has long been a priority for the Colliers and an essential part of BayHaven Restaurant Group,” the company said in the statement. “This announcement is the embodiment of empowerment.”
The new concepts are:
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B.A.D. is a concept born of former Leah & Louise pastry chef Jasmine Macon’s donut pop-ups, turned into a quick-service brick and mortar. The Johnson & Wales University graduate will serve her delicious donuts, fritters and cinnamon rolls, featuring staple flavors and rotating seasonal selections.
Bird is the Word is a chicken-centric counter service concept that will feature the popular Leah & Louise chicken sandwich (of the same name), a weekly smoked chicken family meal, chicken stew, chicken fat donuts and seasonal Southern sides. Bird is the Word will be led by two-time James Beard-nominated chef Greg Collier.
Passage Seafood will be a modern fish camp, focusing on seasonal Atlantic seafood, oysters, raw fish, rotating whole fish option, composed vegetable dishes, and whole fish charcuterie. The menu will be reflective of Carolinas terroir, as well as the Colliers’ style, heritage and culture.
The Abyss is a modern speakeasy that will take guests on a journey to a deeper understanding of craft cocktails. Led by award-winning Leah & Louise mixologist Justin Hazelton, The Abyss will be a darker, more sultry counter to the upbeat Passage Seafood next door. The Abyss will have 40 indoor seats and will serve a selection of dishes from Passage Seafood, as well as a modern diner menu to elevate “late night eats” in the QC.