Mindfield333
Superstar
I just wanna try something different new honestly.
The Official Charlotte, NC Discussion Thread
- Thread starter Towlie
- Start date
Nah you need to stay where your at. Everyone moving here is why I’m moving away.
just joking…
I’m sick of Charlotte. It’s kind of small IMO. I’m a city girl.
O.iatlhawksfan
Devoted Joel Embiid hater
What’s a big city to you? New York? Houston?
I’m in New Orleans it’s too dangerous over here, and there’s better opportunity in Charlotte for a finance major
Not surprising. I know people who either worked in public health or have fam in public health (in various cities) and they all say something similar to this.
No matter the city, the message is the same... people are out here fukking... Recklessly, unprotected
The game aint changed, people just refuse to follow the rules.
Gotta be discerning with who you lay with 
Dating apps and social media just accelerates the process
Henry Orbit
Wave Gods
I’ve started watching a couple of shows on Hulu and it’s like they trying to subliminally tell me to go PAWGWait
what?
Gotdamn….. If this is true….. then I’m sorry @CarmelBarbie
it’s back to PAWGING for me @Pressure and @Henry Orbit
Agreed. That’s why I don’t do casual sex.Not surprising. I know people who either worked in public health or have fam in public health (in various cities) and they all say something similar to this.
No matter the city, the message is the same... people are out here fukking... Recklessly, unprotected
The game aint changed, people just refuse to follow the rules.
Dating apps and social media just accelerates the process
but what happened to Markeith? He was exposing the Brehs that were in the closet. My friend said that in most of the cases with the HIV it’s men fukking other men—she has to do the interviews with them to find out their sexual partners so that they can be notified. It’s ashamed booty bandit Brehs
spreading it.
Right, I feel the same. All these commercials with wm and brehettes got me wondering if it’s time to try something new to protect my health.I’ve started watching a couple of shows on Hulu and it’s like they trying to subliminally tell me to go PAWG
It's back. Been a few times since they've reopened. Still good, sucks they don't have the wings anymore though.
I thought you gave a crehs a try a while back.
You still got that pawg friend. Asking for @Bryan Danielson, I'm not in that wave anymore.
Huh, I’ve never fukked with a creh. Honestly not attracted to them. I hear they eat the hell out of kitty though. I don’t do pink raw looking peen. I’ve heard the contrast in skin tone is hot though during the act though.I thought you gave a crehs a try a while back.
You still got that pawg friend. Asking for @Bryan Danielson, I'm not in that wave anymore.
All my white friends date white men not Brehs. Sorry.
NapKingCole
Pro
BayHaven Restaurant Group to open four new restaurants in 2022 - Q City Metro
BayHaven Restaurant Group to open four new restaurants in 2022
These concepts, located at Camp North End, will be led by the Colliers and culinarians who have or currently work under them.
Charlotte, NC - November 17th 2021 - Food, drinks, staff at Leah and Louise Photographed in Charlotte, NC on November 17th 2021. Photo by Peter Taylor
By Jalon Hill
February 1, 2022
BayHaven Restaurant Group, led by Greg and Subrina Collier, will open four new restaurant concepts this summer, all to be located in Camp North End.
In a press statement released today, the company said some of the new restaurants will be led by people who have trained under the Colliers.
“Identifying and nurturing talent has long been a priority for the Colliers and an essential part of BayHaven Restaurant Group,” the company said in the statement. “This announcement is the embodiment of empowerment.”
The new concepts are:
B.A.D. is a concept born of former Leah & Louise pastry chef Jasmine Macon’s donut pop-ups, turned into a quick-service brick and mortar. The Johnson & Wales University graduate will serve her delicious donuts, fritters and cinnamon rolls, featuring staple flavors and rotating seasonal selections.
Bird is the Word is a chicken-centric counter service concept that will feature the popular Leah & Louise chicken sandwich (of the same name), a weekly smoked chicken family meal, chicken stew, chicken fat donuts and seasonal Southern sides. Bird is the Word will be led by two-time James Beard-nominated chef Greg Collier.
Passage Seafood will be a modern fish camp, focusing on seasonal Atlantic seafood, oysters, raw fish, rotating whole fish option, composed vegetable dishes, and whole fish charcuterie. The menu will be reflective of Carolinas terroir, as well as the Colliers’ style, heritage and culture.
The Abyss is a modern speakeasy that will take guests on a journey to a deeper understanding of craft cocktails. Led by award-winning Leah & Louise mixologist Justin Hazelton, The Abyss will be a darker, more sultry counter to the upbeat Passage Seafood next door. The Abyss will have 40 indoor seats and will serve a selection of dishes from Passage Seafood, as well as a modern diner menu to elevate “late night eats” in the QC.
BayHaven Restaurant Group to open four new restaurants in 2022
These concepts, located at Camp North End, will be led by the Colliers and culinarians who have or currently work under them.
Charlotte, NC - November 17th 2021 - Food, drinks, staff at Leah and Louise Photographed in Charlotte, NC on November 17th 2021. Photo by Peter Taylor
By Jalon Hill
February 1, 2022
BayHaven Restaurant Group, led by Greg and Subrina Collier, will open four new restaurant concepts this summer, all to be located in Camp North End.
In a press statement released today, the company said some of the new restaurants will be led by people who have trained under the Colliers.
“Identifying and nurturing talent has long been a priority for the Colliers and an essential part of BayHaven Restaurant Group,” the company said in the statement. “This announcement is the embodiment of empowerment.”
The new concepts are:
B.A.D. is a concept born of former Leah & Louise pastry chef Jasmine Macon’s donut pop-ups, turned into a quick-service brick and mortar. The Johnson & Wales University graduate will serve her delicious donuts, fritters and cinnamon rolls, featuring staple flavors and rotating seasonal selections.
Bird is the Word is a chicken-centric counter service concept that will feature the popular Leah & Louise chicken sandwich (of the same name), a weekly smoked chicken family meal, chicken stew, chicken fat donuts and seasonal Southern sides. Bird is the Word will be led by two-time James Beard-nominated chef Greg Collier.
Passage Seafood will be a modern fish camp, focusing on seasonal Atlantic seafood, oysters, raw fish, rotating whole fish option, composed vegetable dishes, and whole fish charcuterie. The menu will be reflective of Carolinas terroir, as well as the Colliers’ style, heritage and culture.
The Abyss is a modern speakeasy that will take guests on a journey to a deeper understanding of craft cocktails. Led by award-winning Leah & Louise mixologist Justin Hazelton, The Abyss will be a darker, more sultry counter to the upbeat Passage Seafood next door. The Abyss will have 40 indoor seats and will serve a selection of dishes from Passage Seafood, as well as a modern diner menu to elevate “late night eats” in the QC.
Tribal Outkast
Veteran
I’m getting out this weekend but I have no idea what to do. I don’t have a BOA card to go to Gantt though
Q&A: How Jahzmin French brought JINYA Ramen Bar to Uptown Charlotte - Q City Metro
Q&A: How Jahzmin French brought JINYA Ramen Bar to Uptown Charlotte
The Charlotte restaurant is the first in North Carolina for the Los Angeles-based chain, which was launched in 2010 by a Japanese immigrant.
By Sarafina Wright
September 24, 2021
Jahzmin French has loved the food industry since her first job waiting tables in high school. Now two decades later, the industry veteran has come to Charlotte as local franchise owner of JINYA Ramen Bar.
Recently opened on the ground floor of the Ally building on S. Tryon Street, the Japanese scratch-made kitchen serves its namesake — ramen noodles — along with rice bowls, desserts and other Japanese-inspired fare. The location seats 125 people and has a full bar.
[Also read: Uptown Charlotte gets a new Black-owned restaurant]
The Charlotte restaurant is the first in North Carolina for the Los Angeles-based chain, which was launched in 2010 by Tomo Takahashi, a Japanese immigrant.
French, who co-owns the Uptown franchise with business partner Brad Phelps, says she plans to open a second JINYA, in SouthPark, in early 2022, followed by others in the Charlotte market.
Bringing the JINYA brand to Charlotte during a pandemic, she says, has come with its challenges, but she’s inspired by the customer feedback and the restaurant’s early sales.
Ramen, she says, is “all the craze.”
Photo: JINYA Ramen-Charlotte
I caught up with French during a busy lunch hour to find out how she does it — owning, managing, breaking glass ceilings. And ramen, of course.
Q. How did it all start, opening a JINYA Ramen Bar in the center of Charlotte?
Jahzmin French: Brad and I have been partners for three years. I met him when I ran my own restaurant-consulting agency. At that time, his dream was to do restaurants, and I was the restaurant expert, so he and his wife looked me up, talked about what they wanted to do, and they said we’re looking for a partner, and they wanted to partner with me. The rest is history. We owned some restaurants in Louisiana. We chose to do JINYA during the pandemic, and since sold that brand (in Louisiana) and decided to solely focus on JINYA in North Carolina.
Inside JINYA Ramen Bar in uptown Charlotte. Photo: Sarafina Wright
Q. You said you guys had restaurants in Louisiana? What kind of restaurants were they, and what happened to them?
JF: We had three — two in New Orleans and one in Baton Rouge. It was barbecue and Louisiana cuisine. The pandemic hit the restaurant industry hard. Honestly, it was a devastating decision to make. We thought about the people that need to work and the people who may not feel safe working, but you need people to run a restaurant, so we just made a really hard decision and we helped everyone around us really as much as we could to find jobs or whatever that looked like. With JINYA, we kind of just jumped scared, because we’re still in a pandemic right now. We just kind of took the leap and opened regardless.
Q. Your restaurant consulting agency; what was the path that led you there?
JF: I was with the Hooters brand for over 10 years. I resigned as the first African American general manager for the Hooters Bayou-Fox franchise in the Gulf Coast. Then I went on to West Palm Beach, Florida, where I was the first female general manager on the corporate level. I launched my business in West Palm, while I worked a full-time job. It was a hustle and very difficult. Then, when I moved back to Pensacola, I really just took the leap and did my consultant business full-time. It went really well, really fast, and it was really cool to see how many people need help in restaurant operations. I loved doing that. I have paused my consultant business to do JINYA and expand and grow. When everything is settled and I have the right leaders in place, I’m going to resurrect my business and focus on consulting.
Q. Has the restaurant/hospitality industry always been a dream for you?
JF: When I was in high school I tried to get a job at McDonalds, and I don’t know why, but they never hired me, and all of my friends worked there, so I was very sad. But I went and applied for Steak ‘n Shake, got the job and I loved it.
Q. What did you love about it?
JF: Oh man, the joy of talking to different people. You have one table there, then you have another. It’s almost like you kind of entertain. I’m not a chef or anything, but I have a love of food. And I just have a passion for watching people enjoy good food.
Q&A: How Jahzmin French brought JINYA Ramen Bar to Uptown Charlotte
The Charlotte restaurant is the first in North Carolina for the Los Angeles-based chain, which was launched in 2010 by a Japanese immigrant.
By Sarafina Wright
September 24, 2021
Jahzmin French has loved the food industry since her first job waiting tables in high school. Now two decades later, the industry veteran has come to Charlotte as local franchise owner of JINYA Ramen Bar.
Recently opened on the ground floor of the Ally building on S. Tryon Street, the Japanese scratch-made kitchen serves its namesake — ramen noodles — along with rice bowls, desserts and other Japanese-inspired fare. The location seats 125 people and has a full bar.
[Also read: Uptown Charlotte gets a new Black-owned restaurant]
The Charlotte restaurant is the first in North Carolina for the Los Angeles-based chain, which was launched in 2010 by Tomo Takahashi, a Japanese immigrant.
French, who co-owns the Uptown franchise with business partner Brad Phelps, says she plans to open a second JINYA, in SouthPark, in early 2022, followed by others in the Charlotte market.
Bringing the JINYA brand to Charlotte during a pandemic, she says, has come with its challenges, but she’s inspired by the customer feedback and the restaurant’s early sales.
Ramen, she says, is “all the craze.”
Photo: JINYA Ramen-Charlotte
I caught up with French during a busy lunch hour to find out how she does it — owning, managing, breaking glass ceilings. And ramen, of course.
Q. How did it all start, opening a JINYA Ramen Bar in the center of Charlotte?
Jahzmin French: Brad and I have been partners for three years. I met him when I ran my own restaurant-consulting agency. At that time, his dream was to do restaurants, and I was the restaurant expert, so he and his wife looked me up, talked about what they wanted to do, and they said we’re looking for a partner, and they wanted to partner with me. The rest is history. We owned some restaurants in Louisiana. We chose to do JINYA during the pandemic, and since sold that brand (in Louisiana) and decided to solely focus on JINYA in North Carolina.
Inside JINYA Ramen Bar in uptown Charlotte. Photo: Sarafina Wright
Q. You said you guys had restaurants in Louisiana? What kind of restaurants were they, and what happened to them?
JF: We had three — two in New Orleans and one in Baton Rouge. It was barbecue and Louisiana cuisine. The pandemic hit the restaurant industry hard. Honestly, it was a devastating decision to make. We thought about the people that need to work and the people who may not feel safe working, but you need people to run a restaurant, so we just made a really hard decision and we helped everyone around us really as much as we could to find jobs or whatever that looked like. With JINYA, we kind of just jumped scared, because we’re still in a pandemic right now. We just kind of took the leap and opened regardless.
Q. Your restaurant consulting agency; what was the path that led you there?
JF: I was with the Hooters brand for over 10 years. I resigned as the first African American general manager for the Hooters Bayou-Fox franchise in the Gulf Coast. Then I went on to West Palm Beach, Florida, where I was the first female general manager on the corporate level. I launched my business in West Palm, while I worked a full-time job. It was a hustle and very difficult. Then, when I moved back to Pensacola, I really just took the leap and did my consultant business full-time. It went really well, really fast, and it was really cool to see how many people need help in restaurant operations. I loved doing that. I have paused my consultant business to do JINYA and expand and grow. When everything is settled and I have the right leaders in place, I’m going to resurrect my business and focus on consulting.
Q. Has the restaurant/hospitality industry always been a dream for you?
JF: When I was in high school I tried to get a job at McDonalds, and I don’t know why, but they never hired me, and all of my friends worked there, so I was very sad. But I went and applied for Steak ‘n Shake, got the job and I loved it.
Q. What did you love about it?
JF: Oh man, the joy of talking to different people. You have one table there, then you have another. It’s almost like you kind of entertain. I’m not a chef or anything, but I have a love of food. And I just have a passion for watching people enjoy good food.