Chef Nico Abello Opened New Restaurant Enlō in Greenville
The restaurant offers a rotating prix fixe menu featuring French techniques and global ingredients.
Updated on Sept. 22, 2026 in Food and Drink
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Enlō officially opened in Greenville, introducing a unique dining experience centered on a prix fixe tasting menu. The restaurant is a partnership between Executive Chef Nico Abello and Table 301.
Why it matters
Chef Abello and Table 301 aimed to establish a high-end culinary destination in Greenville by combining French cooking methods with global ingredients. The venture reflects a strategic effort to bring refined, seasonally-driven dining to the local market.
Chef Nico Abello previously led L'Appart in New York, which secured a Michelin star within six months of opening and maintained it for six years. Enlō currently operates with a monthly rotating menu structure.
The players
Nico Abello
Nico Abello is an executive chef who previously earned a Michelin star for his work at L'Appart in New York.
Table 301
Table 301 is a Greenville-based hospitality group that partnered with Abello to launch Enlō.
The details
Diners at Enlō can observe chefs preparing meals from an open kitchen located in the center of the dining room. The menu format changes on a monthly basis to highlight seasonal products.
Timeline
2016: Abello opened L'Appart in New York.
2022: Abello joined Table 301 as corporate chef.
2025: Michelin unveiled its first guide for the American South.
September 22, 2026: Enlō officially opened.
Industry Dynamics
The opening of Enlō mirrors a broader trend of high-caliber culinary professionals migrating from major metropolitan hubs to mid-sized American cities. This move follows the momentum generated by the Michelin Guide's inaugural assessment of the American South in 2025.
Patrons can now book reservations for either the five-course or eight-course tasting menus. The restaurant is situated in Greenville and offers views of the Reedy River.
The takeaway
Chef Abello plans to build guest trust with established flavors before integrating more adventurous ingredients into future menus. Diners should expect the menu to evolve monthly to align with seasonal availability.
Further reading
For more coverage on the local culinary scene, visit the Food and Drink section.
Source note: This article includes information reported by Post and Courier.
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