After months of anticipation, aya will open its doors on the ground floor of the Ascent apartments, 700 E. Kilbourn Ave., on Monday, Feb. 23.
Behind the concept are Fatima and Hanish Kumar, co-owners of Saffron Modern Indian in the Historic Third Ward. With aya, they’re expanding their culinary footprint, this time with an elegant, design-forward restaurant inspired by the Mediterranean and Middle East.
The idea, Hanish says, began with travel.
“Our first honeymoon was in Dubai, Turkey and Qatar,” he recalls. “The flavors of the food, the images of those spice bazaars, they stayed with us. Our chef has traveled extensively as well. So together, we’re bringing Milwaukee a restaurant that showcases the things we’ve seen and that have inspired us.”
Fatima says the goal was to remain rooted in what they know best.
“We wanted to keep things in our wheelhouse with Middle Eastern and Mediterranean cuisine,” she says. “And, much like we do at Saffron, we’ll showcase both the tradition of the cuisine and its evolution.”
A space built on intention
Aya’s design was months in the making, brought to life by Rich Severson of Oxeland Group, interior designer Lizzy O’Leary and design architect James Ford of Korb Architecture, working closely with the Kumars.
From the outset, there were non-negotiables.
“The biggest thing for me was the bar,” notes Hanish. “I wanted it to be a statement piece — something you see the moment you walk in.”
Fatima’s must-have? A tree anchoring the dining room.
“Fatima came in with a clear vision,” says O’Leary. “She wanted something masculine with feminine touches. So we leaned into a darker, moodier palette, and I think we really brought that to life.”
Warm creamy taupe walls shimmer subtly with gold accents along the columns. Dark wood paneling lines the interior. Chairs are upholstered in soft taupe; banquettes in deep green; U-shaped booths in a brownish mauve flank Fatima’s requisite olive trees near the entrance.
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Polished taupe concrete floors brighten the space, while soft black ceilings temper the height of the room and draw the eye toward dramatic glass chandeliers.
Even the lighting was intentional. Hanish insisted on 2700 Kelvin bulbs, a warmer tone typically found in residential spaces rather than commercial builds. The result is a soft, golden glow that flatters both the room and the people in it, enhancing the moody atmosphere and giving the space an intimate, almost candlelit feel.
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And the entrance is theatrical: an 8-foot wooden door opens into a carefully designed vestibule with a hidden coat closet, a deliberate transition from city bustle to intimate dining room.
The process wasn’t without stress. A porcelain panel designed to mimic marble — fragile and shipped from Italy, was ordered just before the unexpected U.S. government shutdown, causing understandable anxiety.
Fortunately, it arrived intact. Extra panels, ordered just in case, now extend the design across a wall near the Chef’s Table and a column opposite the bar, subtly tying the space together.
Chef’s Table
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At aya, the details matter.
“This team was so good at finding the teeny tiny details,” says Fatima, who has also contributed personal elements to the decor, including the kiwi displayed alongside the vases behind the bar.
Kiwis displayed behind the bar
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That attention extends to the private dining room, named Lahza, an Arabic word meaning “a moment.”
“It’s what we want to give people,” Fatima says. “A memorable moment. Time together. Something special.”
Reflecting on the build-out, she adds: “This was such a group effort. It’s really everyone’s restaurant at this point.”
On the menu
Chef Abhishek Patil, who has led Saffron in both Milwaukee and New Jersey and previously worked on international cruise ships and in Dubai, developed the aya menu alongside Hanish Kumar.
“My vision for the food at aya is to present dishes in an upscale way, with a focus on giving guests the best experience possible,” Patil says. “I travel frequently to get ideas for things we can do that others don’t. It’s not only about flavors, but presentation.”
At the heart of the concept are skewers.
Hanish says guests can expect proteins like venison and wagyu, marinated and sauced with flavors including sumac, tzatziki and tahini. Patil will charbroil meats and finish them over wood fire to deepen their flavor.
But aya’s approach goes beyond tradition.
“We travel a lot, and our chef travels a lot, and what we see is that every cuisine is evolving,” says Hanish. “Every country has adapted the raw bar experience and put their own spin on caviar service. We’re bringing that to Milwaukee.”
Expect caviar served with labneh and pita, original takes on scallop ceviche and tuna tartare and a seafood tower inspired by the Middle East.
Entrees will include short ribs infused with Middle Eastern spices, pasta with harissa and prime cuts of steak, including tomahawk, served with sauces rooted in regional flavors.
The menu will also feature flexible shareable items and a variety of vegetarian items.
If Patil had to choose one must-order? “The skewers and the salads,” he says without hesitation.
At the bar
The bar
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Wine Director Erich Wilz approached the beverage program with geography in mind.
“I was excited when Fatima approached me about this project because Old World–leaning projects are exciting to me,” he says. “Looking at the menu, I thought about wines throughout the Mediterranean, from France and Croatia through Lebanon, Morocco and the eastern coast of Spain. From there, I expanded into mainstays like Burgundy, Bordeaux and selections from Napa.”
Bar Manager Ketan Naik, who has also designed the experiential cocktail menu at Saffron in the Third Ward, has developed an undoubtedly impressive bespoke cocktail program designed to complement the spice-driven menu.
Aya opens Feb. 23, though the Chef’s Table will debut about a month later to allow staff time to settle into service.
Inaugural hours will accommodate dinner service Sunday through Thursday from 5 to 9:30 p.m. and Friday and Saturday from 5 to 10 p.m., expanding to include lunch service from 11 a.m. to 2:30 p.m. and cocktail hour from 2:30 to 4:30 p.m. moving forward.
Reservations are currently available online for dates beginning Feb. 23. The bar and lounge will welcome walk-ins.
Dining and Cooking