Kayne Fisher has unveiled a new brand, a new look and direction for The Kitchen + Market at Revolution Mill. The restaurant and market, which was part of the Natty Greene’s Brewing company brand until last fall, will now be known as Kau, which is pronounced as “cow,” to better reflect the self-taught chef and entrepreneur’s aspirations for the space. Kau will be a restaurant, a butchery, and a bar. Its unveiling took place Jan. 8 with local influencers and media getting a first glance.
The Kitchen + Market opened in its industrial mill quarters in the summer of 2017. It’s a casual restaurant that its curator calls “industrial warmth” that has some upscale items and includes a butcher shop and market. It has been Fisher’s childhood dream.
“I spent summers with my grandparents in Detroit, and when my grandfather got off from Chrysler, we’d go to a deli or a butcher shop, grab some meat and we’d cook that night’s meal. I was always intrigued by the idea of a market and butchery. Since the age of 15, I have had the concept in mind, and this space allowed that to come to life.”
Fisher, who said he’s learned from “the culinary school of life” since age 5, parted with the Natty Greene’s franchise last fall and said the foundational menu that made the Kitchen + Market remains unchanged, but he still wanted to start fresh with a new name to avoid confusion.