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)

See more on Kau’s website >

'Kau' Takes Place of Natty Greene's Kitchen and Market in Revolution Mill

At Revolution Mill in Greensboro, Kau Restaurant, Butcher, and Bar is now open for business.

Kau took the place of Natty Greene's Kitchen and Market.

Owner Kayne Fisher used to be a co-owner of Natty Greene's.

He and the other owner, Chris Lester, split their partnership amicably, and now Fisher has started Kau. 

Fisher said he was ready for this next chapter, and wanted to explore his true passion - which is food.

"We were able to create and establish a foundational menu, but now with this transition, we can explore on top of that menu with different plated items, smaller plates - you know, we're just going to have a ball over here," said Fisher. 

As for your Natty Greene's gift cards - they won't be honored at Kau. You'll have to use them at the Natty's location in downtown Greensboro. 

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Kau opens in former Kitchen + Market at Revolution Mill space

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.

Read the rest on Yes! Weekly >