THE RESTAURANT
Set among floor-to-ceiling windows overlooking the Reedy River and Greenville skyline, Enlō brings warmth and intimacy to a distinctly modern space. Designed by Rockwell Group in collaboration with Chef Nico Abello, Katie Thompson and the Table 301 Hospitality team, the restaurant reimagines the feeling of entering a Southern home - welcoming, comfortable and deeply personal.
Hand-finished oak, marble, linen, jewel-toned velvets and custom botanical carpets soften clean architectural lines, while three walls of glass connect the dining room to the river beyond. Thoughtful details appear throughout the space, from custom millwork and hand-forged hardware to locally crafted ceramics, knives and artwork, which all reflect a commitment to craftsmanship and place.
Enlō is a contemporary expression of Southern hospitality: refined yet relaxed, rooted in Greenville and shaped by thoughtful design, local artisans and a distinctly personal point of view.
THE NAME
Finding the right name for the restaurant took months. Abello and his team explored countless possibilities, each carrying its own meaning, but none quite captured what they wanted to create.
Much like everything else in the restaurant, Abello really wanted a personal connection to the name.
In the end, the answer was closer to home: Enlō, a name born from combining the names of Abello’s two children – Enzo and Milo.
Entryway Artwork using personal items from Chef Nico’s family by Ilka Rasch.
THE TEAM
Kyle Swartzendruber
Chef de Cuisine
Jacque Metras
Sous Chef
Lindsay Beck
Pastry Chef
Nikki Voelz
Guest Relations Manager
Nico Abello
Executive Chef
NICO ABELLO
Executive Chef, Enlō
Nico Abello is a classically trained French chef who has worked in some of the best kitchens in France and the United States. Born in Velizy Villacoublay, a small town outside Paris, Chef Nico knew from a young age that he wanted to work in the hospitality industry. He started culinary school at the age of 15 and initially worked in the front of the house, but soon gained an appreciation for the kitchen and decided a career as a chef was his destiny. At age 17, he apprenticed with the two-star Michelin restaurant, Les Trois Marches in Versailles with Chef Gérard Vié and Sous Chef Laurent Zajac. It was here that he launched his career, learning first-hand the hard work and skills necessary to achieve success in the restaurant business.
Much of Chef Nico’s culinary inspiration came from the iconic chefs he’s worked with throughout his impressive career, including Philippe Letourneur, Thierry Conte, Franck Charpentier, Pierre Gagnaire, Daniel Boulud, JF Bruel, and Eddy Leroux. In 2016, he opened the restaurant L’Appart in Manhattan’s Le District as Executive Chef, where he was awarded a Michelin star for six consecutive years. It was during a visit to the Upstate for a culinary event in 2018 that Chef Nico and his wife fell in love with Greenville. But it wasn’t until after living in New York City during Covid that they decided to make a lifestyle change and move south. In 2022, he joined Table 301 as Corporate Chef where he currently is working closely with the restaurants to support and guide menu development as well as educate and mentor the company’s chefs and associates.
Chef Nico says, “I love what I do because it’s creative, and it’s very gratifying to see people happy with the food we produce in the kitchen. I appreciate working with our restaurants’ dedicated teams, including everyone from the maître d’, to the servers and sommeliers, and to the associates that help create the menus—they all help bring together a memorable experience for our guests.”
In his spare time, Chef Nico says he loves to spend time with his children and wife. “I’m very relaxed. I enjoy taking care of the house and having a list of redesign projects to complete. I also love cooking for my family and hearing my sons say ‘I’m the best Papa cook’. I’m also interested in car racing, drinking good wine, and the outdoors.”
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