A modern cafe specializing in sustainable, gluten-free meals.

Several years ago, Bryan Tublin was experiencing a health issue—chronic leg pain. At one point, the pain had become so bad that Bryan was forced to use crutches for 7 month. For a year, he went to countless doctor appointments and physical therapy sessions. Yet, nothing was working. Frustrated, Bryan decided to try something outside of traditional treatments––his diet. He zeroed in on an anti-inflammatory diet, cutting out refined sugar, alcohol, bread, and processed foods, focusing instead on healthy meats and fats with plenty of vegetables. Eventually, he started to notice a remarkable change in his body—he was getting better. At the time Bryan was working as a product manager in San Francisco, but this change in his health further accelerated a lifelong interest in nutrition and the food system. He dived head first, obtaining a certification as a holistic nutrition consultant. The more he learned about the food system, the more he was convinced change was needed. Why shouldn’t a healthy food system be the default? At Kitava, there’s a focus on nourishment. The ingredients are sourced carefully, with a strong, vegetable-forward menu and free of common allergens (gluten-free, dairy-free, soy-free, keto etc.). They pay particular attention to their sustainable animal proteins and cooking fats, avoiding heavily processed seed oils. In many ways, Bryan also represents a new generation of food entrepreneurs, a group that combines the restaurant business with a social mission. Bryan has crafted Kitava to be a modern American menu and that means attempting to represent the diverse cuisines of the country. This is food that should be recognizable to people that might not normally purchase products with a health label. “We think more places should think this way,” said Bryan. “There’s room for being idealistic and providing good food.”

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