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Kaya Restaurant Review: A six-foot-tall sculpted fertility goddess surveys her casual, Caribbean-themed domain. The busy bar offers a slew of microbrews, interesting wines and such wacky cocktails as a rum runner, with three kinds of rum, banana liqueur, pineapple juice, orange juice and grenadine. Utilizing notably fresh ingredients, the kitchen produces bold flavors --- contemporary riffs on island cuisine, heavily accented by Spanish and other European influences. The focus is on “tropas,” small plates with tropical gusto: conch fritters; tofu crackling; lentil and corn beignets with green curry sauce. Lunch brings quick-serve items --- tropas, appetizers, stylish soups, salads and sandwiches. Don't miss the Kaya Burger, with pickles, avocado, bacon, tomato, Chihuahua cheese, local sunny side-up egg, secret Kaya sauce and Kaya chips. Dinner adds large plate possibilities such as inventively prepared adobo-marinated flank steak, and Jamaican green curry vegetables. The daily changing menu is vegetarian friendly, and there's a monthly fixed price vegetarian dinner. Don't miss dessert: try banana chocolate bread pudding or a chocolate pecan torte with spiced pecans and chipotle ice cream. Service can limp when busy, and a hip, young clientele can generate noise, especially late on weekends.