Kaya’s cuisine is inspired by the sea and sun, melding fresh, high quality ingredients with bold flavor and alluring preparation.

Executive Chef Sean Ehland incorporates the culinary customs of the Caribbean Islands, South America, the Pacific and beyond, using only the freshest herbs and spices combined with the excitement of a sizzling grill to create food that is exotic and lively.

The varied and complex menu and festive tropical drinks have made Kaya an award-winning dining destination for more than a decade.

Munch Goes To Brunch

December 17, ’09

Munch follows a hunch to Kaya brunch. He liked it a bunch.

Post-Gazette Review

August 7, ’08

The PG's China Millman takes a thorough tour of Kaya, and we're honored to say she seems to have enjoyed the trip immensely. Click the article to read the review on the Post-Gazette website.

She introduces readers to Kaya by writing "The menu is fairly large and impressively varied, but a common theme imposes order: Latin American, Southeast Asian and Caribbean flavors are explored, reinterpreted and woven together to form an impressive tapestry -- fusion at its very best."