Cuisine:

• American
• Caribbean
• Ribs
• Contemporary
• Fast Food and Hamburgers

Kaya Description:
A six-foot-tall sculpted fertility goddess surveys her casual, Caribbean-themed domain. The busy bar offers a slew of microbrews, interesting wines and such wacky cocktails as rum runner, with three kinds of rum, banana liqueur, pineapple juice, orange juice and grenadine. Utilizing notably fresh ingredients, the talented kitchen produces bold flavors---contemporary riffs on island cuisine, heavily accented by Spanish, other European and even Asian influences. The focus is on "tropas," small plates with tropical gusto: yellowfin tuna poke (marinated, cubed tuna, served with cucumber, red onion and habanera-pineapple-soy dressing); mussels with chorizo, cilantro and spicy coconut-saké broth. Lunch brings quick-serve items---tropas, appetizers, stylish soups, salads and sandwiches. Dinner adds large plate possibilities such as inventively prepared adobo-marinated flank steak with butternut squash and braised greens, and Jamaican green curry vegetables. The daily changing menu is vegetarian friendly, and there's a monthly fixed price vegetarian dinner. Service can limp when busy, and a hip, young clientele can generate noise, especially late on weekends.


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