Greg Collier Infuses Southern Roots into Charlotte Hotel Restaurant
Memphis-born chef Greg Collier, a James Beard Award finalist known for his Southern-driven restaurants, has stepped in as executive chef at Fine and Fettle, the Canopy by Hilton restaurant in SouthPark. His arrival promises a menu that weaves Black Southern heritage with French techniques, aimed at both hotel guests and local diners. This move extends Collier's exploration of unconstrained Southern cooking to a broader audience.
Heritage Shapes Every Plate
Collier's work always carries a Southern thread, rooted in his upbringing as a Black American in the South. "Everything I do, and will ever do, will have a thread of Southern in it," he said. "That’s who I am. That’s where I’m from." Past ventures like Leah and Louise delved into the African Diaspora, reimagining Southern food without the constraints of slavery—what refined dishes might Black cooks have created otherwise? At Fine and Fettle, this philosophy shifts to a creative exercise in Southern-French fusion, prioritizing broad appeal over personal narrative.
Dinner Menu Highlights Southern Classics with Twists
Debuting in October, the dinner menu features pan-seared duck breast with braised collard greens and house-made cornmeal gnocchi—a nod to Collier's love for duck. Seared scallops pair with pickled okra, potlikker redux, and Hoppin’ John made with smoked turkey instead of pork, offering a surf-and-turf take unfamiliar to many visitors. Sides include sweet potato yeast rolls with honey butter crafted from potato peels, embodying Collier's commitment to zero waste: "One of the things that I pride myself on is not throwing things away."
Breakfast Balances Tradition and Innovation
Open for breakfast, Fine and Fettle serves vegetarian umami mushroom toast with wild mushroom ragu, savory coffee, togarashi, and crunchy collard greens—built from a French-style base deglazed with marsala and enriched with cream. Avocado toast gains pickled green onions, pistachios, and watermelon radish for juxtaposition. Classics like grits bowls, egg white omelets, and duck-fat poached flank steak round out options, refined to suit travelers without chasing nearby steakhouses.
Elevating Standards for Guests and Locals
Collier focuses on high execution across coffee, wine, cocktails, service, and cooking to define the restaurant's clientele. "We want to make sure that people coming from Chicago and Detroit and Columbia have a phenomenal experience," he said. While not a French outpost, the menu honors mother sauces alongside Southern staples, blending influences to resonate in Charlotte's diverse dining scene.
