First Look: Leah & Louise

Cuisine

July 1, 2020



The pandemic may have delayed its debut, but Leah & Louise, the Camp North End restaurant from husband and wife team Greg and Subrina Collier, opened its doors in June and is off to a bright start. Collier, a two-time James Beard-nominated chef, developed the menu as an homage to the couple’s Memphis roots. Expect a seasonally changing selection with dishes inspired by areas of the Mississippi River Valley. 

The vibe is casual and upbeat, and service is relaxed and friendly at this “modern juke joint.” The 1,800-square-foot light-filled space is small but not cramped with a warm color palette and cozy, down-home accents such as mismatched dishes and a church pew repurposed as a banquette.

Try Leah’s Cabbage, tender and slow-roasted with pepper honey, smoked sausage and a savory pork-neck bisque, or the Mud Island — a catfish stew over rice grits with deliciously complex flavors. The Arthur Lou tang tart with ginger meringue is a not-too-sweet way to end your meal.

Reservations are available at resy.com, and patio seating is available. The restaurant is cashless, so bring your credit or debit card.

Peter Taylor

Leah & Louise is located at 301 Camp Road. leahandlouise.com

Photograph top by Coopernicus

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