When Greensboro natives Tal Blevins and Chef Kevin Cottrell met in 2017, they couldn’t have known it was the start of one of the city’s most dynamic culinary partnerships. Tal had just returned to the area after working as a journalist in San Francisco for years. Meanwhile, Kevin had earned a reputation for his inventive cooking. Their friendship grew organically. Tal would dine at LaRue and initiate conversations with Chef Kevin. “He gave me feedback,” says Kevin, “no one had ever given me feedback like that before.”
From Supper Clubs to Something Bigger
When LaRue closed, Tal had an idea. He was familiar with the pop-up dinner scene in San Francisco and had invested in one that eventually opened a brick and mortar—and he already knew the talent that Kevin brought to the table. Tal wanted to host supper clubs, but he needed a chef. What would Kevin think of the idea?
“…I loved it!” Kevin says.
And that’s how what started as an intimate gathering of 12 quickly grew into a phenomenon. Guests crammed into Tal’s house for multi-course meals that stretched three hours, always a culinary journey full of flavor and conversation. Word spread fast, and soon there were 180 people vying for one of 40 coveted seats at the monthly “supper club.”
For Kevin, these dinners were a chance to test ideas and proof concepts. For Tal, they were a way to create the kind of dining experience he’d seen thrive in San Francisco. Together, they realized they had the foundation for something special. “I had always wanted to own a restaurant,” Tal admits, “and the right chef found me.”
Launching MACHETE
MACHETE officially opened its doors in late February 2020. The concept was a deliberate shift from the city’s more traditional fine-dining scene. MACHETE is sleek yet warm, upscale yet relaxed. Here, diners are encouraged to ask questions and feel at ease while savoring creative, seasonal small plates. “We want to push the misconception that chef-driven restaurants are intimidating,” Kevin explains. “You can enjoy elevated food in a fun, comfortable space.”
Despite the challenges of launching during the pandemic, the restaurant flourished. MACHETE was named a semifinalist for the James Beard Award for Best New Restaurant in 2022, a recognition that Tal describes as “simultaneously surprising and reinvigorating.” For Kevin, it was very validating. It was proof that their bold idea had real momentum.
A Philosophy of Flavor
The heart of MACHETE is an ingredient-driven approach. Every element is chosen with care and intention, whether sourced from local farms or across the globe. Dishes are designed to trigger nostalgia or surprise—a memory of a childhood dinner or an entirely new flavor. As Tal puts it, they are “farm-to-table, but the farm might be in Argentina.”
The restaurant’s chef’s tasting events push creativity further, offering immersive multi-course dining experiences. Each menu is communal in spirit but meticulously crafted, blending international influences with Southern roots.
Enter Yokai
Building on MACHETE’s success, Tal and Kevin introduced a second concept in 2023: Yokai, an Asian-inspired gastropub. Named for supernatural spirits of Japanese folklore, the concept grew from MACHETE’s ramen nights and themed dinners, where long lines proved there was appetite for something new.
Yokai brings a playful, late-night energy to Greensboro’s dining scene. It borrows from izakayas, casual Japanese pubs where workers gather after hours. The atmosphere is lively, the pricing approachable, and the food every bit as thoughtful as MACHETE’s, though with less intensive preparation. Today, Yokai complements its older sibling while carving its own path.
Looking Ahead
Both restaurants now anchor a growing culinary community in Greensboro. Tal and Kevin aren’t just focused on their own success—they’re committed to helping other chefs and restaurateurs thrive, often collaborating through pop-ups and other events.
It’s hard not to wonder what’s next for this visionary duo. “We have so many ideas,” Tal says coyly. But for now, their focus is on nurturing what they’ve built while continuing to surprise and delight diners. One thing is certain: In their hands, Greensboro’s dining scene has never felt more vibrant.
Visit MACHETE at 600 C Battleground Ave. and Yokai at 501 N Greene St.
"We want to push the misconception that chef-driven restaurants are intimidating. You can enjoy elevated food in a fun, comfortable space."
Every element is chosen with care and intention, whether sourced from local farms or across the globe. Dishes are designed to trigger nostalgia or surprise. As Tal puts it, “We’re farm-to-table, but the farm might be in Argentina.”