Avanti Food & Beverage, a collective eatery and restaurant incubator concept, announced today that Kaya Kitchen—creative Asian street food—will open within the collective in July 2017 and replace Souk Shawarma. Kaya Kitchen is the fourth project from Chef Lon Symensma’s ChoLon Restaurant Concepts.
“We’re really excited to launch Kaya Kitchen at Avanti and introduce the community to our creative, yet approachable Asian cuisine,” said Lon Symensma, owner of Kaya Kitchen. “We think Kaya Kitchen will be an amazing addition to the Avanti collective, offering quick bites, and a flavorful and creative menu that will be the perfect complement for the bar crowd.”
Kaya Kitchen will serve modern interpretations and traditionally-inspired dishes including dim sum, banh mi sandwiches and noodle soups, as well as an array of salads popular throughout Asia. Menu items will include Thai green papaya salad, Saigon beef pho, Singaporean kaya toast, BBQ roast pork banh mi, and Vietnamese coffee.
“Our guests have been asking for dishes like pho and banh mi since our opening almost two years ago, we’re excited to have Kaya Kitchen onboard to continue to be able to offer our guests elevated cuisine at affordable prices.” said Patrick O’Neill, co-founder of Avanti. “It’s great to see an established restaurateur like Lon utilize our platform to test out a new concept. Avanti will allow the ChoLon Restaurant Concepts group to perfect their menu and branding so they can successfully expand in the years ahead.”
Kaya Kitchen will be located on Avanti’s second floor and will be open from 11 a.m. to 9 p.m. Sunday through Wednesday, and 11 a.m. to 10 p.m. Thursday through Saturday. The restaurant joins the six other concepts within the Avanti collective including American Grind, Bamboo Sushi (which will be replaced by QuickFish Poke Bar in late summer 2017), Brava!, Chow Morso, Quiero Arepas, and The Regional.
See the Eater Denver article HERE.
Photo Credit: Adam Larkey