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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.