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Kaya Restaurant Review: This Caribbean hot-spot has become known for an offering outside of its cuisine: fried chicken. Weekly fried-chicken nights pack the restaurant and busy bar, which offers a slew of microbrews, interesting wines and such cocktails as a caipirinha. Utilizing 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, crab cakes, and lentil and corn beignets with green curry sauce. Lunch brings quick-serve items: tropas, 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 vegetable paella, skirt steak and Jamaican green curry vegetables. The changing menu is vegetarian-friendly, and there's a monthly fixed price vegetarian dinner. Don't miss dessert; try bread pudding or a dish featuring ice cream. Service can limp when busy, and a hip, young clientele can generate noise, especially late on weekends.