“Fine dining does not cater to Black people, so our goal is to create that space.”
Leah & Louise is a modern juke joint that offers contemporary interpretations of Southern classics honoring Mississippi River Valley foodways. This restaurant is the latest concept from James Beard-nominated finalist Chef Greg Collier and his wife and business partner, Subrina. Their menu is designed with the essential flavors of Memphis cooking in mind; relying on the pillars of smoke, salt, sweet and acid.
Chef Collier aims to create humble and authentic food connected to his roots. The Collier’s interpretation of classic Southern dishes is their way of telling the story of Black food and reimagining what "fine dining" can be. Leah & Louise has built trust with their customers by creating familiar recipes while pushing the boundaries of traditional soul food. At Leah & Louise, any patron can “Pay What They Can” for a special community dish, making the restaurant’s food and service accessible to everyone, regardless
of their social or financial status.
The Colliers’ goal is to eliminate broken systems and innovate new ways of piloting, operating, and supporting the hospitality industry. Subrina discovered her passion for hospitality while working in the fast food industry as a teenager. She intended to study biology and chemistry in college to become a pharmacist, but found her gift while creating customer experiences in restaurants.
On the other hand, Greg started in the kitchen as a dishwasher and eventually fell in love with cooking. He attended culinary school, which not only brought the couple together, but helped him uncover what he wanted to say through his food. The Collier's believe Southern food is the only authentic American food. "If you trace food back far enough, there is a Black woman cooking it.", says Greg.
For the couple, having a seat at the table means providing an opportunity for people who wouldn’t normally eat specific foods and broadening their palate to try something new. With Leah & Louise, Greg and Subrina are creating a space where people can experience classic Southern food through a fresh lens.
From the kitchen of GREG & SUBRINA COLLIER
This elevated southern classic is perfect for jazzing up dinner for two, or let’s be honest, even for one. A flavorful and crispy catfish dish that is sure to satisfy. Get the FULL RECIPE in issue No. 2
Catfish & Grits with Pickled Peppers
Catfish Ingredients
- 4 catfish fillets
- 4 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp smoked paprika
- 1 tbsp cayenne pepper
- 1 cup buttermilk
- 1 cup fine cornmeal
- 1 cup flour
- 1 cup cornstarch
- 4 tbsp onion powder
- 4 tbsp garlic powder
- Oil for frying
- Cajun seasoning
Catfish Instructions
- In a large bowl, stir 2 tablespoons of salt (keep the rest for later), black pepper, smoked paprika, and cayenne into buttermilk. Add the catfish, and soak for at
least 8 hours or ideally overnight. - When you are ready to cook, in a shallow dish, whisk together cornmeal, flour, cornstarch, onion powder, garlic powder, and 2 tablespoons salt for dredging.
- Pour oil into a heavy frying pan (preferably cast iron) to a half-inch depth.
- Heat over medium-high heat until the oil reaches 350F. If you don’t have a thermometer, flick a little of the flour mixture into the oil. If it sizzles immediately, you’re good to go.
- Sprinkle both sides of the fillets with Cajun seasoning or salt and pepper to taste, then dredge them into the flour mixture. Shake off excess and gently lay into the
hot oil.
▪️ PHOTOS BY EMILY LYONS-WOOD
Featured in Issue No. 2
Issue No. 2 is a celebration of Black chefs and food entrepreneurs. Read stories of their triumphs and try personal recipes from the kitchens of James Beard Award-winning chefs.
