BayHaven Restaurant Group has tabled plans to bring four new ventures to industrial themed mixed-use campus Camp North End in Charlotte, NC.
The restaurant group by husband-and-wife team Greg and Subrina Collier signed a multi-concept deal in November 2021. The couple opened their acclaimed modern juke joint Leah & Louise at that 76-acre mixed-use campus in June 2020.
“The changing economic climate and construction costs have impacted the feasibility of BayHaven Restaurant Group launching four new concepts at Camp North End,” it said in a statement.
It states that BayHaven and Camp North End have jointly decided to pause further development of Passage Seafood, The Abyss, Bird Is The Word and Beyond Amazing Donuts.
Varian Shrum, community manager at Camp North End, says those four spaces are intended to house food and beverage businesses.
“We will keep looking for great concepts to activate the north end of 201 Camp Road,” Shrum says.
Camp North End is a joint venture between Atco Properties & Management and Shorenstein. All four of the BayHaven establishments would have been Black-owned and-operated restaurant ventures.
Greg Collier, a chef with four James Beard nominations, was behind Bird Is The Word and Passage Seafood. The other two ventures were by culinary talent who worked for him.
That aligns with BayHaven’s focus on identifying and nurturing talent. It aims to support new concepts to enhance economic empowerment and community development.
Work on the Colliers’ breakfast-focused restaurant Uptown Yolk in Charlotte’s vibrant South End is ongoing, with a spring opening targeted.
