News

April Arrivals

April is going to be a busy month at the Mill!

Kinward.

A Center for Practice, Presence and Purpose – meditation, workshops, courses and more. Stop in to check out their lending library and learn more, Monday to Thursday, 9am-2pm.

Learn more here.

River Sisters Flower Farm.

Weekly Bouquet Subscription. Preorder and pick up at Kinward!

Want flowers in your life? Do you live or work at Revolution Mill? Then we've got the solution! River Sister Flower Farm's Bouquet Club will be coming to the mill once a week!

Our flower subscription is now even easier for you to purchase and pick up weekly at the Kinward Center.

Learn more here.

Greenlove Coffee.

Organic coffee, chai tea preorder available. Monday to Friday, 8 am-2 pm.

See the full menu on Instagram.

Kau

Now serving daily lunch and weekend brunch. Plus, the Deck Bar is open!

Check out the full menu here.

Green Leaf Wellness Center.

Now offering craniosacral therapy, infrared sauna and red light therapy.

Learn more on their website.

Solo Taco

Opening soon - Follow on Instagram for updates on the soft opening! The name implies that there’s just tacos. But Solo Taco blends the flavors of Mexico City, with a dash of Italy. The team behind Cugino Forno offers a small Mexican menu of fresh, simple ingredients that can be served in a burrito, taco, quesadilla or bowl.

Feeling like a slice instead? No worries. A Solo Taco pizza oven will turn out your faves from Cugino Forno so that you don’t have to choose between tacos or pizza in the social district. You can even finish it off with creamy gelato. Buen provecho!

Social District Spring Fling.

April 30 • 5-7 pm. Official season opening with live music, fun for all and specials from Grapes & Grains Speakeasy tavern, Incendiary Brewing, KAU, Peace of Her by Lou, Solo Taco. Shop a selection of artisan vendors and be sure to bring the whole family — dogs welcome!

More details coming soon! Stay tuned.

Hopper Trolley

Cost: Fare free!

Hours of Operation:

Wednesdays - 8 am to 12 noon
Thursdays thru Saturdays – 12 noon to 12 midnight
Sundays –12 noon to 10 pm

Frequency: Every 12-15 minutes during service hours

Route and Stops:
Approximately every block along Elm Street between Northwood Avenue and Carolyn Coleman Way with additional stops at Moses Cone Hospital campus, State Street, and Revolution Mill. On Wednesdays, additional stops at the J. Douglas Galyon Depot, NC A&T and the Greensboro Farmers Curb Market. Please note, the Hopper only stops at signed stops. See the brochure here.

Where's the trolley? Track it at trackmygta.com

Kau Restaurant Relaunches with Fresh Menu, Extended Hours, and Renewed Vision for Community Connection

Kau, the popular restaurant and butcher market located at Revolution Mill, is proud to announce its grand relaunch. It will offer an elevated culinary experience, expertly prepared prime signature steaks, premium offerings, , extended hours, and a renewed dedication to serving as one of the Triad’s most inviting gathering places.

After years of serving the Greensboro community with exceptional food and warm hospitality, Kau is entering a new chapter under the new ownership of Joe and Lee Staehly, and the leadership of General Manager David Lynch. With more than 30 years of experience in hospitality, including senior leadership roles at Chef Geoff’s in Washington, D.C., Lynch brings a dynamic and deliberate vision for Kau’s next evolution.

“We want to be a premier destination restaurant in the Triad,” Lynch said. “Kau is uniquely positioned within the artistic community of Revolution Mill, and we’re leaning into that cool, creative energy with vibrant food, dynamic events, and a welcoming space for everyone.”

Kau’s refreshed direction will debut several exciting changes:

Extended Hours: Starting June 13th, the restaurant will stay open until 10 p.m. on Fridays and Saturdays for dinner service, and brunch, a longtime community favorite, returns 11am-4pm in late June.
Evolving Menu: Guests can look forward to a reimagined menu that brings back Kau’s signature dishes, introduces seasonal specials, and highlights new items like the showstopping tomahawk steak.
Butcher & Market Enhancements: The in-house market remains a staple, now with expanded selections of hand-cut meats, local artisanal products, and plans for a future Sunday farmers market.
Private Dining & Events: With spaces ranging from intimate gatherings for 14 to full mezzanine rentals for up to 150 guests, Kau offers one of the Triad’s most flexible private event venues. The expansive deck patio, complete with a dedicated bar, accommodates up to 200 guests and is available for tented events.
Pet Friendly: Kau is now dog-friendly—well-behaved four-legged guests are welcome at the deck bar and patio.

Reservations for indoor dining can be made via OpenTable or by calling 336-656-2410. Patio seating remains first-come, first-served.

Kau is more than a restaurant—it’s a cornerstone of the community. Co-owner Joe Staehly puts it simply:

“Kau is where stories are shared, flavors spark connection, and every guest feels like family. We’re proud to build on its legacy with great food, great people, and a deep respect for what Kau means to Greensboro.”

The relaunch also introduces a reinvigorated beverage program, with a spotlight on Nitro-infused drinks, seasonally inspired cocktails, North Carolina craft beers, and small-batch selections from local distilleries.

Kau’s kitchen is led by Culinary Manager and longtime sous chef Chris Arrington, who has been with the restaurant since its inception. “We’re going back to our roots,” said Arrington. “Bold flavors, handcrafted quality, and food that brings people together.”

Located in the historic Revolution Mill development, Kau offers indoor dining, a spacious deck patio, a curated butcher shop, and one of the best outdoor bars in the Triad. As part of the Pepper Moon family of venues and restaurants, Kau continues to serve as a pillar of the local dining scene.

For more information, visit www.kaugreensboro.com.

KAU Restaurant Enters New Era with Ownership Transition to Pepper Moon Corporation

KAU Restaurant, a cherished part of the Greensboro dining scene, is embarking on an exciting new chapter as owners Kayne and Jill Fisher officially announce the sale of the restaurant to Joe and Lee Staehly, the respected owners of Pepper Moon.

Since its inception, KAU has been known for its exceptional cuisine, warm hospitality, and distinctive dining experience within the historic Revolution Mill. Under the leadership of Kayne and Jill Fisher, the restaurant has flourished as a beloved destination for food lovers, community gatherings, and special occasions.

“We are incredibly grateful for the unwavering support of our patrons, staff, and the entire Greensboro community. We are honored to have been part of the rebirth of Revolution Mill and grow the KAU brand to be known for great food,” said Kayne Fisher. “While it's bittersweet for Jill and me to make this move, we are ready at this stage in our lives to pass along KAU to another company and return to our roots focusing on smaller concepts. It has been an honor to bring our vision to life at KAU and we are confident that Pepper Moon will continue to build on the restaurant’s success while bringing their own passion and expertise to the table.”

Joe and Lee Staehly, well-known for their outstanding work with Pepper Moon Catering, bring decades of business and culinary experience with a deep commitment to exceptional service. Their leadership in catering, venues and events, combined with their appreciation for KAU’s legacy, makes them the perfect fit to lead the restaurant into its next phase. This strategic move marks a significant step in Pepper Moon’s growth trajectory, strengthening its position in the market and enhancing its ability to deliver innovative solutions to its customers. Pepper Moon will own and operate KAU starting on February 1.

“Kayne and Jill have built something truly special, and we look forward to honoring their vision while introducing new and exciting elements that reflect our love for great food and community.”

— Joe Staehly

“We are thrilled about the synergies between KAU’s restaurant expertise and the event success of Pepper Moon, as both can learn from and enhance the other,” said Joe Staehly. “Kayne and Jill have built something truly special, and we look forward to honoring their vision while introducing new and exciting elements that reflect our love for great food and community.”

Revolution Mill and both companies are working closely together to ensure a seamless transition. Pepper Moon’s plan is to maintain KAU’s signature offerings while exploring opportunities for innovation and enhanced guest experiences at the market, dining and private events, and the current staff will remain ensuring that guests continue to enjoy the same high-quality dining experience they have come to love.

Nick Piornack, Revolution Mill's General Manager and owner representative for the non-profit Self-Help, the owner of the redevelopment notes, "We couldn't be happier that two well-known entities and husband wife team operators will keep this outstanding concept locally owned at the campus which is home to 150 businesses, 180 residents and 1500 visitors daily to the 45-acre mixed-use campus".

Kau Announces New Dining Concept and Features at Revolution Mill: Butcher, Market, Deli, and Events to Enhance Greensboro's Culinary Scene

Kau, at Revolution Mill, is thrilled to announce an exciting expansion and revamp of its services at Revolution Mill. This transformation more than doubles the capacity in their Market and Butcher shop with the addition of a deli and seafood case, along with a revamped dine-in menu, and expanded private event spaces.

Deli and Seafood Addition

Beginning August 6, the expanded Kau Market will now offer a deli which will include made-to-order sandwiches, quick grabs, and takeaway trays. Patrons can choose from a variety of subs, as well as deli favorites like chicken and tuna salad available in convenient sizes. Online preorders will also be available soon for added convenience. The seafood case will include fresh fish, scallops and shellfish.

Enhanced Dine-In Experience

Kau’s dine-in service will now be focused on the indoor bar area and adjacent seating inside, offering a tweaked menu with weekly features alongside the popular staples. The bar area will also host a new raw seafood bar, featuring oysters, peel-and-eat shrimp, and occasional low country boils.

Private Event Space

Kau is also excited to introduce a new private event space within the former dining room,
"The Main Floor " perfect for hosting gatherings and celebrations. Private gatherings can be accommodated at the Main Floor dining room or in the upstairs Mezzanine. Private Events | Kau | Greensboro, NC (kaugreensboro.com)

Pop-Up Dinners

Pop-up dinners will be more frequent, building on the success of previous events like the "build-your-own ramen buffet bar". Upcoming events include a Wild Game Night in August, and dates to be announced for a Seafood Boil, and Pig and Oyster Roasts.

A New Dining Model

"The traditional restaurant model has evolved, and it's time for a new approach," says Kayne Fisher, Kau's visionary owner. "At Kau, we are committed to providing an interactive food experience, allowing guests to engage with the many facets of our culinary offerings."

Kayne, along with his dedicated management team and staff, are eager to share this new model and look forward to offering guests a unique and engaging dining experience.

New Operating Hours

Market: Tuesday-Saturday 11 AM - 7 PM, Sunday 11 AM - 4 PM
Deli: Tuesday-Saturday 11 AM - 3 PM
Dine-In: Tuesday-Saturday (Kitchen 4 PM - 9 PM, Bar 4 PM - 10 PM)