Today, we’d like to introduce you to Sarah Cahill.
Thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I was standing in a store in the Philippines as a Peace Corps Volunteer, near tears because I was missing one ingredient to make a dish from home. I craved familiarity, and in the absence of friends, family, pets–anything really, I turned to food; thus began a long relationship.
I went to culinary school in NYC in 2007 at the French Culinary Institute and worked in several NY restaurants while attending culinary school, including Quality Meats and Bouley. I knew instinctively that the grind of the New York City restaurant scene, while alluring, lacked space for life experiences. I applied for and accepted a line cook position at a lodge in Western North Carolina and was quickly promoted to sous chef before taking over the role of executive chef the following year. At 25, I had the profound luxury of running an established restaurant with a daily-changing seasonal menu–overseeing front- and back-of-house staff, a kitchen garden, and much of the restaurant’s social media and outreach.
My husband and I met in rural North Carolina; he worked in a contract role, and when his contract ended, I resigned so we could travel. After an extended honeymoon, his most recent employer called and asked him to work in their main office in York. We came for a visit, staying at the Yorktowne Hotel, dining at The Left Bank and Mudhook Brewing, and walking around Central Market and the Market District of Downtown York. We found an adorable apartment on Market Street with high ceilings, big windows, and the tiniest galley kitchen.
In the years since, we have had a daughter (now nine) and moved twice in the same two-block area. And really put down roots. I have worked part-time as a chef instructor, small-event caterer, food stylist, and personal chef. Having a family and quality personal time does not easily go hand-in-hand with running a restaurant, and I found that my part-time work choices gave me the flexibility to pursue my love of food and a dynamic personal existence.
I was actively working on scaling up my catering and personal chef business when I drove by a building for sale. I drove by it almost every day, but I saw it for the first time. Within a week and a half, we were contracted to buy the building that would become Gather 256.
As someone who loves seeing the potential in spaces and who had long considered owning my restaurant, stepping into a space and making it my own felt completely natural. All of the ideas of the last fifteen years were safely stored in my back pocket, and bringing them to fruition was suddenly possible.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
It really has!
I have been so lucky to have built a strong and supportive community here in York. Friends and family showed up in a big way to help us ready our space, and they continue to show up by being customers and advocates.
I found exactly the right space at exactly the right time. Because my business is diverse, we have had the opportunity to succeed across the board, not just in one narrow way.
We’ve been impressed with Gather 256, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart?
Gather 256 is a Neighborhood Bistro. When we first opened in February of 2023, we were open 7 am-3 pm, Tuesday-Saturday. We prepare breakfast and lunch all day, along with handcrafted espresso beverages. With my background in culinary arts, we make food from scratch, using fresh ingredients and classic techniques to make food that is simple but delicious.
Now that we are a little more established (and because our guests asked for it), we are open seven days a week! Monday-Thursday, we are open 7 am-7 pm, with kitchen service until 3 pm and snacks and drinks until 7 pm. Friday and Saturday, we are open 7 am-3 pm, and Sunday, 9 am-3 pm. On the first and third Fridays of the month, we open for a dedicated, ever-changing dinner menu from 5-9 pm.
Not only do we serve food and drinks, but we also serve as a Third Place–a community gathering space. As such, we rely heavily on feedback from our customers to tell us what experiences they would like us to provide. Some of the things that make us unique are:
*Our Pay-it-Forward Neighbor Fund allows customers to contribute funds toward meals for neighbors in need by purchasing donated artwork, a specific menu item, or a cash donation.
*Our commitment to giving locally. Several times a year, we donate a portion of proceeds to benefit local non-profits or to support our front-line workers, including during our annual Give Local York event in early May.
*Our commitment to the environment! We recycle not only what is accepted by our municipal recycling program but also participate in a plastics recycling program unique to our area that uses plastics to create composite building materials. We utilize reusable glasses and dishes whenever possible and always use paper over plastic for carryout containers.
We are the only restaurant in York actively composting–we use a composting machine to compost food waste and food scraps and then give away the compost. We calculate that we only send 10% of our waste to the incinerator. Restaurants produce a ton of waste, which is a big achievement for our small business!
*We are a Trail Friendly business. We provide space for Rail Trail users to recuperate, fuel, and relax while also offering a space to safely store their bikes or to bring their furry friends. Our courtyard is pet friendly and provides for a relaxed outdoor dining space.
*We are family-friendly. While we do not have a dedicated kid’s menu, we cook from scratch, so we are happy to modify menu items to suit the tastes of our youngest customers. We offer games and activities for kids, a highchair, a changing table, and a sandbox in our fenced-in courtyard, making us an excellent place to bring younger kids.
*We focus on local artists. We consign artwork by local artists, including hosting monthly exhibits in our Main Gallery with artist talks, thanks to an in-house curator. This gives artist who does not have a dedicated studio space the opportunity to show their work.
*We believe in building relationships with our neighbors, no matter who they are or what they do. We work closely with other organizations to execute community-wide events, to bring distinction to our WeCo micro-district, and to get the word out about excellent human beings and organizations in our community. York has a truly wonderful small business community, and we are lucky to be among such a supportive network.
*We have a space that we use as a business incubator. We have more space than we need at Gather 256, so we use The Studio (on our second floor) as an opportunity to help other female small business owners gain traction. We are currently helping Create Space get things moving!
*We host special food events like holiday brunches, and since our dinners are only twice a month, we have fun with the menus!
As a business owner, I am so proud to have an amazing staff that supports one another and our guests. Our reviews give testament to our high-quality food and drinks, but also routinely talk about how wonderful our staff is. Because they are!
Not only do we do all of the above, but we also cater. We provide boxed and buffet breakfasts and lunches, on-site and off-site. We host gatherings of all kinds, renting out our space and helping our customers bring their communities together. We have even started helping non-profit and service organizations to fundraise by partnering for special dinner events.
The crisis has affected us all in different ways. How has it affected you, and any important lessons or epiphanies you can share with us?
Thankfully, we opened post-covid.
Contact Info:
- Website: www.gather256.com
- Instagram: @gather256york
- Facebook: @gather256
Image Credits
Gather 256
