Well folks, you get to have more cake and eat it too... this time at Kaia Wine Bar. If you didn't know Kaia existed then you are definitely coming to this one, between their incredible wine selection and Chef Ivan Giani's creations this will be a night to remember. I will update with details once we have them, but the usual fare of free Biltong, and Droewors will be sponsored by Braaitime.com for you to enjoy while you sip your wine and beer. Other foods are to be determined but there will be something to delicious and South African to snack on for all. You all know the drill, all are welcome, it's free, and there is a paying bar. That means you can bring your American friends, your French wife or your Latvian lover. Everyone gets a taste of South Africa on this night.
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Xai Xai started as a idea between 3 Partners Tanya Hira, Brett Curtin and Dorian Gashi. The idea was to create a platform to introduce wines from a unique and somewhat unexplored area of the wine world and showcase it in an environment that would provide re-enforcement to the unique character of the wines.
Our list of staff include a herd of South African guys and girls, committed providing top notch service & to creating a 'homeland base' for those bokke abroad and chance to get the authentic touch of the South African vibe & hospitality .
Located in the heart of Manhattan's theatre district, Braai is the premier South African dining experience in New York City.
The restaurant itself presents a unique African bush-inspired theme that is both inviting and captivating. The atmosphere is warm and enchanting, with vaulted reed-thatch ceilings and tree trunk-lined walls exposing our guests to the aesthetic and textural diversity that is unique to Africa, providing the perfect escape from the concrete jungle and into the bush.
In fall of 2007, owners Brett Curtin, Tanya & Reshma Hira came up with the idea to open a home for South African wines in New York - Xai Xai, the first and only South African focused Winebar. This met with widespread enthusiasm and praise by the press and public alike, however, besides being captivated by the high quality and value in South African wines it became increasingly evident that patrons were also interested in trying the distinct cuisine as well. The limited infras…