Tryst Cafe blends flexibility and taste to fit dietary restrictions

Tryst Cafe is an eatery designed to accommodate those with dietary restrictions while maintaining taste and experience. (Alexa D'Angelo/Community Impact Newspaper)
Tryst Cafe is an eatery designed to accommodate those with dietary restrictions while maintaining taste and experience. (Alexa D'Angelo/Community Impact Newspaper)

Tryst Cafe is an eatery designed to accommodate those with dietary restrictions while maintaining taste and experience. (Alexa D'Angelo/Community Impact Newspaper)

Tryst Cafe is an eatery designed to accommodate those with dietary restrictions, but owner Lisa Khnanisho said for her and her team it is about more than just making gluten-free or vegan additions to the menu—it is about making everything taste great and being able to make slight modifications that allow people with restrictions to eat it.

“We like to add a surprise or a twist to every dish to make it a little different,” Khnanisho said. “More than 90% of our menu can be made gluten-free. We like to have a wide variety of options for our guests who are vegan or gluten-free, so they don’t just have a couple options—mostly salads—to choose from on the menu.”

Khnanisho and her husband, Sami, started the first Tryst Cafe in Phoenix nearly 11 years ago. They decided to expand the restaurant, which serves breakfast, lunch and dinner, into Chandler a little over a year ago.

“Chandler is all about community,” Khnanisho said. “When we were looking at the area we saw the Sprouts nearby, and the plans for a gym, and we thought that this was the right spot. It was the right decision. It’s been such a welcoming community.”

Khnanisho said the restaurant laid its foundation on a mindset of clean eating.


“It was a new concept 10 years ago,” she said. “We are committed to our concept. We want everything to taste good and be made with organic, natural ingredients.”

When creating a menu that was amenable to dietary restrictions, it was important to create each part of a dish in a way that if one removed part of it, it still stood on its own.

“Each part of the dish needs to taste good,” she said. “We don’t ever want a dish to be left plain or without taste because of a dietary restriction.”


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