Charlotte restaurant makes New York Times list of dishes ‘we couldn’t stop thinking about’
Y’all, if you haven’t been to Charlotte’s popular Leah & Louise yet — here’s yet another sign you’ve been missing out.
The New York Times has released the top 25 “restaurant dishes we couldn’t stop thinking about this year,” and the restaurant’s fried chicken skins made the list.
You can find them on for $10 on the restaurant’s appetizer menu, called River Skins: Chicken Skins served Voodoo chip style and with granch.
“Hot and crunchy and piled high on a platter, with seasoning that approximates the Cajun-y vinegar and jalapeño hit of Zapp’s Voodoo chips, these come tempered with a drizzle of creamy ranch dressing blended with green onion,” writes Kim Severson. “You swear you can’t eat that many fried chicken skins until you’re looking at an empty platter.”
ICYMI, this isn’t your first hint to visit the acclaimed Camp North End restaurant. Bayhaven Restaurant Group’s Leah & Louise has received many accolades both locally and nationally:
- Chef Greg Collier was a named a finalist for the James Beard Awards’ Best Chef: Southeast honor in 2022. This was his third time being nominated: In 2020 for his work at Uptown Yolk, and in 2019 for his work with the now-closed Loft & Cellar.
- Collier was featured in CharlotteFive’s The Skillet: How Black cuisine became America’s supper in 2021.
- When CharlotteFive asked readers in 2021 which Charlotte chef they would invite to cook in their kitchens, readers overwhelmingly nominated chef Collier.
- Leah & Louise was named the No. 2 new restaurant in the country by Esquire in 2020.
See what we mean about all the signs to make your dinner reservations? We’ll see you there!
Leah & Louise
Location: Camp North End, 300 Camp Rd, Charlotte, NC 28206
Cuisine: Southern
