Fast casual super food mecca Kye’s has opened its doors in the heart of Santa Monica. The restaurant introduces the one-of-a-kind, proprietary 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 uniquely 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,” said Cheng. “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 their commitment to community well-being, the team at Kye’s gave the first 50 guests who came through a complimentary KyeRito, and donated a portion of opening 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 boasts an eclectic, inclusive menu that draws from a variety of global influences and is anchored by the KyeRito. Sold in patent-pending “slip wrap” packaging that fosters freshness and portability, KyeRitos are 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 robust flavor and 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 offers vegetarian, vegan, macrobiotic, Paleo, raw, and kid-sized options, as well as a range of distinctive Ã la carte add-ins such as bonito, freshly ground flax seeds, tridoshic spice mix, and Japanese “furikaki.” The majority is both gluten and dairy-free.
The selection of KyeRitos is 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, 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 are 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, welcome guests into the 1,200 square foot space. The vibrant Kye’s logo provides a stunning 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 seats approximately twenty guests who wish to dine-in.
Kye’s is open for breakfast, lunch, and dinner Tuesday through Sunday, from 7:00 a.m. to 7:00 p.m., and is available to service catered events. Free parking is available in the back of the restaurant.