Greg and Subrina Collier at their Charlotte restaurant, Leah & Louise
Greg and Subrina Collier at their Charlotte restaurant, Leah & Louise

Greg and Subrina Collier

Chef Greg and Subrina Collier are the husband-and-wife team behind Leah & Louise and Uptown Yolk, two acclaimed restaurants in Charlotte, North Carolina. They are the creators of the BayHaven Food and Wine Festival that celebrates Black food and culture, and facilitates opportunities for people of color in the restaurant and hospitality industries. The pair also serve on President Joe Biden's Small Business and Entrepreneurs Advisory Council.

Originally from Memphis, Tennessee, they moved to Charlotte in 2012 where they opened their first concept, Uptown Yolk. In 2018 they were named Charlotteans of the Year by Charlotte Magazine. Greg was named a semi-finalist for Best Chef: Southeast by the James Beard Foundation in both 2019 and 2020, and was a finalist for the category in 2022. He was the first chef from Charlotte to be a finalist for the Best Chef: Southeast category, while Subrina was named a 2020 James Beard Foundation Women's Entrepreneurial Leadership fellow. Their newest concept, Leah & Louise, is a modern juke joint, where the menu features interpretations of Southern classics that honor Mississippi river valley foodways. It was named one of the best new restaurants of 2020 by Esquire magazine.
Arthur Lou Tart
Rating: Unrated
Charlotte's Greg Collier shares his grandmother's tart recipe. With an oatmeal piecrust, orange custard, Swiss ginger meringue, and sliced fruit on top, the Arthur Lou Tart is a guaranteed showstopper. Top the tart with whatever fruit is in season, or serve it as is.