“Where should we eat?” or “Where should we go?” For the last few years, I’ve had a consistent, singular suggestion. If the first visit was for brunch, then the next was dinner and vice versa. The culinary inquiry’s answer is ‘cille & ‘scoe. It is, in my experience, the best place to take Greensboro’s visitors and residents for an impressive outing.
I vaguely remember my first visit. There was a new restaurant in 1600 Downtown’s previous location. Dining there was pleasant and I assumed the new tenant would be as well. My expectations were exceeded. Crowned as my go-to when I wanted to treat myself or needed a fashionably grounded environment. It’s where I enjoyed two pole competition victory brunches and another where I licked my ego’s wounds over a smoked tequila cocktail and my tried and true ‘cille cake.
The website proclaims the restaurant’s purpose as:
An ode to them. ‘cille & ‘scoe encapsulates everything Sean’s grandparents taught him about food while they ignited his passion for cooking all those years ago. In a plot they shared with a neighbor, Sean learned to cultivate produce from seed to final dish and how to appreciate every step along the way. The originators of the farm-to-table push back before it was cool, we like to say. In the same light, our concept will take you back to a time when a banana was not within the reach of North Carolina, while the food and ambiance will mimic a modern, natural, and upscale vibe where no flavors are missed.
The promise holds true, flavors are abundant. The ambiance is contemporary without being pretentious or uninviting. Warmth greets patrons from the front door. The sign adjacent to the host stand lists local suppliers. To the right, namesakes on watch from larger-than-life portraiture. Eclectic chairs to suit any personality or preference, succulents living along the wall. Music and drinks flow from the bar, adorned with dried fruit, books, and one of a kind, hand painted butterfly and unicorn art. An open kitchen and the Chef’s Bar across from bright white lights proclaiming, “Dirt to Mouth” illuminating high backed booths. I seal this in my mind as the restaurant’s time draws to a close.
One of my fears came to fruition when the owners, Sean and Tara, announced plans in January to wind down operations by the summer. Running a small business is rigorous. Operating a restaurant is strenuous. Managing a restaurant as a family of seven is a herculean task. Much is made of sacrificing for our dreams but sometimes the cost is far too high. I strongly believe in doing what is best for you. The best move for the Reaves family is merging all the energy, passion, and time that ‘cille & ‘scoe requires back into the familial supply.
I will miss the restaurant, I already feel it, but I have so much to remember. My mother and I sat in the booth right outside the private room for her first visit in 2023. I shared ‘The Sprout’ salad with my linesisters during dinner. Discussed life changes over Brown Sugar & Sage Palomas at brunch with a friend. Sought refuge from the heat during Fun Fourth Fest and savored brisket biscuits, a true delicacy. Post-USMLE Step 1 Exam, my sister and I enjoyed bread service on Saturday night and pulled pork hash at Sunday brunch the following day. Yes, it was that serious because it’s always been that good. Sean and Tara kept the restaurant open on my birthday despite my friends and I being the only confirmed reservation. Two years in a row I dined on multiple courses for New Year’s Eve dinner. Additions to my solo visit library, I never needed a companion to eat at my signature spot.
While it is, in a way, a loss for the community, a community is made of families, and no one family is required to sacrifice their wellbeing for the rest. It is a blessing that this chapter closes by choice and not by tragedy. We’ve had the opportunity to continue to support over the last six months. We can celebrate five years of creativity and consistency. Supported by a team running front of house who are some of the kindest people you’ll ever meet (special shout out to Jonathon who I adore).
‘cille & ‘scoe was always worthy of praise, attention, and repeat visits. This last week is no different. They saw myself and my parents last night for the penultimate dinner and they will see us again on Saturday for the final bash, the final hurrah. Our last chance to enjoy the indulgences of the space in its current from. To say “TTFN! Ta Ta For Now!” to everyone who’s contributed to this experience.
I say with certainty, no hyperbole, gratitude, and a blank check, that it would an honor for Chef Sean to cater my wedding in a few years. Details on groom and what not forthcoming but the best part of a wedding is food, so I need that locked down. Whatever it takes, I’m willing to make that happen.
As one part of life concludes, a new one begins. For the Reaves family, they get to travel the world and find the place best suited for this stage of their lives. For Elm Street, at some point, a new restaurant will occupy this space and have the privilege of living up to the standard that has been set. Personally, I cherish my memories, hoard pictures and receipts, and will continue to tell the tale of the first place I became a regular, ‘cille & ‘scoe.
