Industry News | November 5, 2014

Kye's Debuts in LA Today

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Fast casual super food offering Kye’s will open its doors on Wednesday, November 5 at 1518 Montana Avenue in the heart of Santa Monica. The restaurant introduces the KyeRito, a portable wrap that showcases a medley of premium, locally-sourced fare conceived by owner Jeanne Cheng, who holds degrees in both traditional and holistic medicine. Guests of the eatery can look forward to wholesome cuisine accessible for all palates and diets and designed for everyday living.

“I am so excited for the community to experience the KyeRito and our approach to everyday food,” Cheng says. “I hope that our tasty, healthy, and convenient experience fills a need for people looking to satisfy both the yin (nourishment) and the yang (enjoyment) of why we eat.”

In celebration of its commitment to community well-being, the team at Kye’s will give the first 50 guests who come through a complimentary KyeRitoon opening day, and donate a portion of the day's proceeds to local nonprofit Heart of Los Angeles. The community center, based in the MacArthur Park neighborhood of Los Angeles, provides underserved youth with exceptional programs in academics, arts, and athletics, empowering them to develop their potential and strengthen their communities. HOLA’s dedication to instilling the tenets of healthy eating within its youngsters resonated with Cheng, whose inspiration for the eatery stems from her desire to feed her son, Kye, with equal parts enjoyment and nourishment.

Kye’s will boast an eclectic, inclusive menu that draws from a variety of global influences and is anchored by the KyeRito. Sold in patent-pending “slip wrap,” KyeRitos will be offered in four categories: breakfast, deli style, classic comfort, and Asian-inspired. Above all else, the diverse lineup—developed collaboratively by Cheng and a team of consulting chefs, including creative culinary team Rene Ortiz and Laura Sawicki of the Century Club and French Laundry alum Kevin Kathman—offers sophistication in a nutritious, yet accessible, way. Chef Rouha Sadighi, formerly of Cleo and Public School, will build upon the foundation created by Cheng and her consulting team in her role as executive chef helming the kitchen.

Diners can start their day with the Nori n’ Lox (green eggs, smoked salmon, scallion aioli, arugula, tomato, and a white rice quinoa blend wrapped in nori), enjoy a mid-day boost with the Deli Turkey  (premium turkey, goji aioli, sprouts, sprouted sunflower seeds, sugar snap peas, and brown rice wrapped in romaine) or find evening comfort with The Bulgolgi (marinated beef, kimchi, Asian pear, carrot, cabbage, sweet and spicy red pepper paste, sesame seeds, and a red and black rice blend wrapped in nori.) Committed to welcoming the myriad needs of today’s modern eaters, Kye’s will offer vegetarian, vegan, macrobiotic, Paleo, raw, and kid-sized options, as well as a range of distinctive à la carte add-ins—such as bonito, freshly ground flax seeds, tridoshic spice mix, and Japanese “furikaki.” The majority will be both gluten and dairy-free.


The selection of KyeRitos will be complemented by super food-inspired beverages—ranging from mocktails, shakes, smoothies, and herbal waters—crafted to fuel both body and mind. Highlights include the refreshing Kale, Grapefruit, Ginger, Apple, and Raw Honey mocktail, the delicious Caramelized Banana Shake, with caramelized bananas, sucanat, soaked cashews, coconut milk, maca, and Chinese yam, and the nourishing Avocolada Smoothie, featuring avocado, coconut water, pineapple, orange juice, spinach, lime, and sea salt. Rounding out the menu will be classic takeaway desserts reimagined in nutritiously and naturally sweet ways, including Black Bean Brownies, Kabocha Squash Squares, and kid-pleasing Chocolate Avocado Pudding that will forgo refined sugar in favor of pristine and flavorful ingredients.

Cheng’s inclusive approach to everyday food is thoughtfully reflected in the restaurant’s aesthetic conceptualized by Chioco Design, which incorporates a blend of rustic and modern elements. Walls of reclaimed wood and intensely blue tile flank custom-designed and built banquette seating made of natural wool, will welcome guests into the 1,200 square foot space. The Kye’s logo will provide a visual centerpiece in the form of a large-scale, lit sign on the restaurant’s east wall. Though optimal for grab-and-go, Kye’s will seat approximately twenty guests who wish to dine-in.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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