Charlotte’s airport lounge food just took off with Chef Greg Collier steering the kitchen
Want a local, quality meal but have to catch a flight? Now, you can have both — Charlotte chef Greg Collier of Leah and Louise and Uptown Yolk is now the executive chef at the Charlotte Douglas International Airport’s Centurion Lounge.
Just like at Camp North End’s Leah and Louise, Greg’s Centurian Lounge menu will serve modern interpretations of Southern classics that celebrate Mississippi River valley foodways: Memphis; Jackson, Mississippi; and New Orleans.
Show up ready to eat. Menu highlights include:
- French toast topped with a golden raisin compote and black pepper whipped cream;
- Leah’s Cabbage, a roasted cabbage with andouille sausage and hot honey, and more.
Charlotte restaurateurs Greg and Subrina Collier are the owners of Bayhaven Restaurant Group, which owns Leah & Louise and Uptown Yolk, and is opening four new restaurants at Camp North End.
Greg Collier is a finalist and a two-time semifinalist for the James Beard Foundation awards and was featured in CharlotteFive’s The Skillet.
Earlier this year, the Colliers took the national stage as guests on Good Morning America.
Centurion Lounge
CENTURION LOUNGE ACCESS: The lounge is open to members and their guests (depending on access, some fees may apply for guests):
- American Express Platinum Card Members
- American Express Business Platinum Card Members
- American Express Corporate Platinum Card Members
- Delta SkyMiles Reserve Card Members
- Delta SkyMiles Reserve Business Card Members
- Centurion® Members
This story was originally published May 31, 2022 at 11:59 AM.
