Kaia Wine Bar

1614 3rd Ave.
New York, NY 10128
Best Of
Kaia Wine Bar

Photograph+by+Liz+Barclay The+bunny+chow+is+not+for+Thumper.


  • Sun 12pm-11pm, Mon-Thu 5pm-12am, Fri-Sat 5pm-12:30am
  • Brunch, Dinner
  • Beer/Wine
  • Street Parking
  • Reservations Not Accepted
In addition to South African, South American, and Moroccan wines, Kaia (which means "Hut" in Zulu) offers a fascinating menu that reflects the myriad international influences on modern South African cooking, including Dutch, English, African, Portuguese, Indian, and Malaysian. Worth checking out are bunny chow (chicken curry poured into a loaf of white bread), potje (oxtail stew with hominy), frikadelle (buffalo meat balls), and biltong (a very dry beef jerky, shaved into thin curls). Though a bit overpriced, the wines are interesting and rarely available elsewhere, the square room dark and filled with dating couples. Not a bad pit stop in this restaurant-challenged part of the Upper East Side.

Related Stories (3)

  • Robert Sietsema at Kaia; North End Grill Face-Off
    Wednesday, March 21, 2012 at 10:15 a.m. by Alexia Nader

    See what NYC's restaurant critics have been up to this week: In this week's Voice, Robert Sietsema checks out the city's newest South African spot, Kaia, and finds a grab bag of cuisines served there. Adam Platt bestows one measly s...

  • Bunny Chow: The Full Story
    Wednesday, March 21, 2012 at 8 a.m. by Robert Sietsema

    At Kaia, your bunny chow comes with a full range of chutneys and other condiments. It sounds really playful, doesn't it? But the South African specialty of bunny chow has some darker underpinnings. A specialty of the city of Durban,...

  • Kaia: Please Boer Me
    Wednesday, March 21, 2012 at 4 a.m. by Robert Sietsema

    For nearly two decades, New York diners have been regaled with the fascinating and varied cuisines of West Africa, most notably Senegalese, Guinean, Nigerian, Ghanaian, and Liberian. We've nearly had our fill of East African, too&md...

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