Announcing a very special pop-up restaurant experience!
All the current dinner dates are SOLD OUT.
We are so thrilled that people have responded so enthusiastically to our Chef’s Tasting Dinner Series. All the current dates are SOLD OUT. Please fill out the form below if you’d like to be added to an email list to be first to know when future dinner dates (or similar type dining experiences) are scheduled.
We’re excited to have Chef Nico Abello join the table 301 team. Chef Nico recently moved to Greenville from NYC, where he was executive chef at the Michelin-starred restaurant “L’Appart”.
One of his first activities at Table 301 is a series of pop-up restaurant experiences featuring a curated chef’s tasting menu in The Loft at Soby’s (22 East Court St, Greenville, SC 29601).
Twelve dinner dates are confirmed for this series. The first event is set for Friday, January 27.
Other dates include:
Friday, January 27 – SOLD OUT
Friday, February 3rd – SOLD OUT
Thursday, February 16th – SOLD OUT
Wednesday, February 22nd – SOLD OUT
Thursday, February 23rd – SOLD OUT
Saturday, March 4th – SOLD OUT
Sunday, March 5th – SOLD OUT
Saturday March 11th – SOLD OUT
Sunday, March 12th – SOLD OUT
Wednesday, March 29th – SOLD OUT
Thursday, March 30th – SOLD OUT
Friday, March 31st – SOLD OUT
Only 20 seats are available at each pop up with 10 reservations at 6:00pm and 10 reservations at 8:00pm.
The Chef’s Tasting Menu for the January 27th experience is $125/person. Wine is not included, but there are a variety of beverage add-ons available including a hand-selected wine pairing for $50/person or the option to select a favorite bottle from the Soby’s wine list.
To make your reservation, please email your name, phone number and number of desired seats to events@sobys.com and a concierge will contact you to detail your reservation. Reservations will be responded to in order they come in – first emailed, first served. Due to the intimate nature of this event, a credit card will be requested to hold your reservation.
Cancellation Policy: The response to these events has been very enthusiastic and we want to make sure we can accommodate as many guests as possible. Reservations may be cancelled without penalty prior to 24 hours before the event. Any reservations cancelled within 24 hours of the event will be charged $125 per reservation.
Learn more about Chef Nico Abello below.
Chef Nico Abello
Corporate Chef, Table 301
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.”