Memphis-born chef Greg Collier, a James Beard Award finalist, has stepped in as executive chef at Fine and Fettle, the Canopy by Hilton restaurant in SouthPark. Known for ventures like Leah and Louise, he plans a debut dinner menu in October that weaves Southern flavors with French techniques. This move promises to elevate hotel dining for visitors and locals alike, rooted in his Black Southern heritage.
Heritage Shapes Collier's Culinary Vision
Collier's cooking always carries a Southern thread, reflecting his upbringing and identity as a Black American from the South. At his past restaurant Leah and Louise, he imagined Southern food unbound by slavery's constraints, exploring African Diaspora influences through refined dishes. Now at Fine and Fettle, he shifts focus from personal narrative to broader creative fusion, examining Southern impacts on French cuisine and the reverse, while honoring mother sauces from his formal training.
Dinner Menu Highlights Southern Classics with Twists
The October menu features pan-seared duck breast with braised collard greens and house-made cornmeal gnocchi, nodding to Collier's affinity for duck. A seared scallop dish pairs pickled okra, potlikker redux, and Hoppin' John—traditionally pork-based but here with smoked turkey—offering a surf-and-turf reinterpretation new to many out-of-town guests. Sweet potato yeast rolls with sweet potato honey butter exemplify his zero-waste approach, using peels for the butter.
Breakfast Offers Diverse, Juxtaposed Flavors
Fine and Fettle's breakfast menu balances familiarity and innovation, including umami mushroom toast with wild mushroom ragu, savory coffee, togarashi, and crunchy collard greens—built on French-style techniques like deglazing with marsala and enriching with cream. Avocado toast gains pickled green onions, pistachios, and watermelon radish for textural contrast. Classics like grits bowls, egg white omelets, and duck-fat poached flank steak with eggs round out options for hotel guests and nearby diners.
Elevating Standards in a Competitive Scene
Avoiding direct rivalry with nearby steakhouses, Collier prioritizes high execution across service, coffee, wine, cocktails, and cooking to attract a clear clientele. His menu bridges hotel transients from cities like Chicago and Detroit with Charlotte locals, ensuring broad appeal through well-rounded, heritage-driven plates. This approach underscores Southern cuisine's versatility, positioning Fine and Fettle as a refined destination amid evolving regional dining.
