Cool Communities: Strip District
Kaya brings Caribbean, South American cuisine, culture to customers
Frankie Donlon
Issue date: 2/4/10 Section: Features
Caribbean music sets the tone. Tie-dyed murals hang on the wall, and mosaic fish lead the way to the seats in Kaya.
"Our food is really good - reasonably priced, good portion sizes and fresh produce from local farmers," Monika Berwein-Banks, general manager of Kaya, said.
Kaya offers things that are unique compared to other restaurants in the Strip District. The Sunday brunch menu lists dishes like smoked salmon benedict. A weekday happy hour offers half-price drinks and draft beers. Vegetarian menus are available with such items as avocado and tomato torta, which are featured every third Wednesday of the month. Prices range from $10 to $20.
Kaya serves Caribbean and South American food, like the $8 Jamaican jerk wings. Sean Ehland, 24, the executive chef of Kaya, is the youngest executive chef that the Big Burrito Company has ever seen. The originality of Ehland's dishes is reflected in his notable creations, like tacos al pastor, a dish that consists of pork belly, pineapple, spicy slaw, scallion, guajillo chile sauce, Reyna's tortillas and cilantro.
"The ideas for the menu just kind of come. I know what flavors work well with each other," Ehland said.
Kaya, however, is not new to the Strip. It has been in business for over 10 years.
"The Strip District is on its way back. It's getting revived with places like this," Eliot Preschutti, a first-time customer, said.
Preschutti was surprised by how breath-taking the decor of Kaya was and was referred by a friend, who said he had to come and eat the Cuban sandwich.
Kaya serves common dining staples, such as the Cuban sandwich or Yucatan hot bean dip with house-made chips for $7, and the Kaya Angus burger with bacon, avocado, tomato, pickles, Chihuahua cheese, a local sunny-side-up egg and secret Kaya sauce for $10.
"Some stuff on the menu will never change, but we get pretty creative here. And with the feedback from customers, it inspires you and makes it all worth it," Ehland said.
"Our food is really good - reasonably priced, good portion sizes and fresh produce from local farmers," Monika Berwein-Banks, general manager of Kaya, said.
Kaya offers things that are unique compared to other restaurants in the Strip District. The Sunday brunch menu lists dishes like smoked salmon benedict. A weekday happy hour offers half-price drinks and draft beers. Vegetarian menus are available with such items as avocado and tomato torta, which are featured every third Wednesday of the month. Prices range from $10 to $20.
Kaya serves Caribbean and South American food, like the $8 Jamaican jerk wings. Sean Ehland, 24, the executive chef of Kaya, is the youngest executive chef that the Big Burrito Company has ever seen. The originality of Ehland's dishes is reflected in his notable creations, like tacos al pastor, a dish that consists of pork belly, pineapple, spicy slaw, scallion, guajillo chile sauce, Reyna's tortillas and cilantro.
"The ideas for the menu just kind of come. I know what flavors work well with each other," Ehland said.
Kaya, however, is not new to the Strip. It has been in business for over 10 years.
"The Strip District is on its way back. It's getting revived with places like this," Eliot Preschutti, a first-time customer, said.
Preschutti was surprised by how breath-taking the decor of Kaya was and was referred by a friend, who said he had to come and eat the Cuban sandwich.
Kaya serves common dining staples, such as the Cuban sandwich or Yucatan hot bean dip with house-made chips for $7, and the Kaya Angus burger with bacon, avocado, tomato, pickles, Chihuahua cheese, a local sunny-side-up egg and secret Kaya sauce for $10.
"Some stuff on the menu will never change, but we get pretty creative here. And with the feedback from customers, it inspires you and makes it all worth it," Ehland said.
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