kō•än Announces Opening Date for New Cary Restaurant
Photography by Stacey Sprenz
(October 29, 2019) After months of renovation to the former ān cuisines space in Cary, NC, kō•än announces an opening date of November 1, 2019. With a focus on humble, tranquil, “food for thought,” kō•än brings a renewed energy and feel to Cary’s dining scene. kō•än’s menu is focused on sharing food that celebrates the unsung heroes of Southeast Asian cuisine. The new restaurant is located at 2800 Renaissance Park Pl., Cary, NC 27513.
The kitchen at kō•än is led by Executive Chef Drew Smith, formerly of Raleigh’s bu•ku and so•ca, and winner of 2019’s Cooking for a Classic dining competition. Smith’s menu and vision for kō•än includes an array of small plates meant for sharing like Lobster Gyoza, Steamed Buns and Duck Larb, along with large plates like Singapore Chicken Rice and Yakisoba. Expect to find inventive bowls on the menu as well like the kō•än Ramen and Vietnamese Pho with Wagyu Beef Short Rib.
For trusting, food-loving patrons, kō•än offers an omakase menu developed by Smith that features 5- and 7-course tasting menus with wine pairings. There is limited availability each evening.
A centerpiece to the new restaurant is its zen-like ambiance. kō•än incorporates living walls, fountains and wood textured furniture throughout the restaurant, beautifully redesigned by Courtney Evans of Tactile Design.
kō•än will be open beginning November 1, 2019 and hours of operation include:
Monday-Thursday: 5pm-9pm
Friday - Saturday: 5pm-10pm
Closed Sunday
Plans to incorporate brunch and lunch are coming soon
For more information about kō•än, visit www.koancary.com or their Instagram and Twitter. For high resolution photography of interior/exterior and food, please visit Google Drive.
About Executive Chef Drew Smith
Starting in the restaurant industry in 2004, Drew Smith knew immediately that hospitality was his calling. Working as a bartender in Chapel Hill, NC he saved enough money to begin traveling. On a whim, he and a friend went backpacking through Southeast Asia for a few months. Exploring Singapore, Malaysia and Thailand, the spark began.
The following summer, Smith moved to Saigon, Vietnam and that's where he discovered food and cooking. Figuring out how to make these dishes became and obsession. Between scuba dives and photographing this amazing culture, he wandered the streets looking for something delicious. For the first time, he stumbled upon Pho, a Vietnamese beef soup, and never looked back. Since, it’s become one of his most sought after dishes and one of the most important catalysts of his career.
Upon returning home, Smith started working at bu•ku in downtown Raleigh, NC hoping to save enough to attend a local culinary school. After speaking with the chef who advised against school, Smith started training in the kitchen instead. With nothing holding him back, he read, he watched and experimented with anything he could get his hands on. After 3 months, he was promoted to sous chef; after 12 months, chef de cuisine. After 5 years, it was time for a new direction. Smith joined the team at Standard Foods and worked under Chef-Owner Scott Crawford, studying and learning and absorbing anything and everything.
In February of 2016, he rejoined the bu•ku team and proceeded to open two restaurants in two years; so•ca in Cameron Village and bu•ku in Wake Forest.
The next chapter moves to Cary, NC where he can finally tell his story of those travels and those meals that changed his life. Hopefully the stories he tells through food can motivate others to explore the world, even without leaving the state we call home.
For press inquiries or interview requests, please contact Kristen Baughman at kristen@tabletopmediagroup.com or 704.651.9019 (cell).
Photography by Stacey Sprenz