Memphis-born chef Greg Collier, a James Beard Award finalist renowned for his Southern heritage-driven restaurants, has stepped in as executive chef at Fine and Fettle, the Canopy by Hilton restaurant in SouthPark. His arrival promises to blend Black Southern traditions with French techniques, creating menus that appeal to hotel guests and locals alike. This move extends Collier's exploration of African Diaspora flavors into a new setting, reimagining classics without centering his personal narrative.
Heritage Shapes Every Plate
Collier's cooking always carries a Southern thread, rooted in his upbringing as a Black American in the South. His past ventures—Uptown Yolk, 3rd and Fernwood, and the acclaimed Leah and Louise, run with his wife Subrina—delved into unconstrained Southern food, pondering African influences absent slavery's shadow. At Leah and Louise, he crafted dishes imagining refined presentations of humble ingredients, a concept now evolving at Fine and Fettle through Southern-French interplay.
Dinner Menu Highlights Southern Innovation
Debuting in October, the dinner 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 rice and peas, here with smoked turkey—offering a surf-and-turf twist unfamiliar to many visitors. Sides like sweet potato yeast rolls with sweet potato honey butter showcase resourcefulness, turning peels into butter after washing potatoes.
Breakfast Offers Diverse, Juxtaposed Flavors
Fine and Fettle's breakfast menu balances familiarity and surprise, including umami mushroom toast with wild mushroom ragu, savory coffee, togarashi, and crunchy collard greens—built from portobello, shiitake, oyster mushrooms, deglazed with marsala and enriched with cream. Avocado toast gains pickled green onions, pistachios, and watermelon radish for contrast, while classics like grits bowls, egg white omelets, and duck-fat poached flank steak with eggs round it out. Collier emphasizes juxtaposition, ensuring options for vegetarians alongside hearty plates.
Elevating Standards for All Diners
Avoiding direct competition with nearby steakhouses, Collier focuses on high execution across coffee, wine, cocktails, service, and cooking to attract both travelers from Chicago, Detroit, or Columbia and Charlotte residents. Fine and Fettle remains a Southern restaurant with French touches via mother sauces, not a full French bistro. This approach builds a well-rounded program that honors heritage while broadening appeal.
