Nobody
shells alone.

A kava bar serves kava: a drink made from the root of Piper methysticum, a member of the pepper family, native to the South Pacific. Ours comes from Vanuatu and is prepared fresh in house every day. It is served cold in a metal bowl called a shell, and there is no alcohol in it. In every other respect the room is a bar: a counter, seats, people talking, open late.

Many people describe it as a sense of ease and relaxation while staying mentally present. Kava has no narcotic effect and does not hinder ordinary function; people read, work, and hold conversations on a shell. Experiences vary from person to person, and a first kava often lands lightest because of what is called reverse tolerance.

No. Kava is an alcohol-free drink and Kavasutra is an alcohol-free bar. You can stay until closing and drive yourself home.

Kava is served to guests 18 and older, and not to anyone who is pregnant. The Tea Menu (kratom) is 21 and older with proof of age in Florida and Colorado, and 18 and older in Arizona, served in the bar only.

A shell is your serving of kava. In the islands it is half a coconut; ours are metal because coconut shells are too hard to clean. A single shell is 4 ounces, a double is 8, a triple is 12, and any of our three strains (Van, Guru, Newshyt) comes in any size.

A kava specialty like the Ed Shell or Special Edd. They are concentrated kava in a four-ounce serving, which is the sensible first pour given reverse tolerance. Say it is your first time and your Kavatender will point you to the right one.

Every day at 1pm and 1am, every Kavasutra raises a shell together. Dollar slams are part of it: a $1 shot if you can drink it in 60 seconds or less. It is the cheapest way to find out what kava tastes like, and the whole room does it at once.

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