Introduction to Kabawa
The Caribbean, with its rich food, music and culture, is a destination that offers a tranquil escape to those who visit. Thanks to Barbados-born executive chef Paul Carmichael, who opened Kabawa in the East Village on March 25, people can discover a taste of the island’s energy in New York—at least for an evening, and as long as you have $145 per person to spare. At Momofuku’s first new concept since 2019, Carmichael creates a sanctuary for exquisite Caribbean fare—striking a unique balance between fine dining and casually stopping by a Bajan neighbor’s house.
The Ambiance of Kabawa
Tucked away in a pocket-sized alley, Kabawa feels like a respite from the commuters trampling down East 1st Street before I even walk inside. Combined with its sister spot, Bar Kabawa, which debuted February 6, Kabawa takes up two-thirds of the property on Extra Place. The bar and restaurant operate as two individual spaces—one for daiquiris, wine and light bites with lively soca, calypso and reggae beats; the other for a three-course prix-fixe dinner over Caribbean instrumentals. Each has its own entrance with a small connecting corridor in the back. Both open at 5:30 pm Tuesday through Saturday, and both pulse to playlists personally orchestrated by Carmichael. Because what’s a personal passion project without a good mixed tape?
Inside the Restaurant
Inside the lively, dim-lit restaurant, every tie-dye-clad server, host and chef possesses a general demeanor of “we’re over the moon to have you.” With only a handful of sit-down tables at the entrance, the one-room space is mostly chef’s table seating at a large, three-sided wooden bar with colorful hand-painted ceilings that surround the open kitchen. There, Carmichael dips from station to station, tasting sauces and salting the chuletas cut from a four-foot-tall pork loin hanging in the refrigerated glass wall of fish, duck sausage and mixed plateware in the rear of the restaurant.
The Unique Touches of Kabawa
A Bajan mosaic lines one wall, while the two bathrooms transport patrons to Barbados with the island’s typical blue-and-white doors, their own sound system and decor. One creates a jungle oasis, wallpapered with parrots and plantlife as a natural soundtrack of birds and insects chirps over the speaker. The other is like entering an auntie’s home with dated floral wallpaper, an out-of-focus family photo and tracks alternating between Gospel music and politically-charged speeches.
The Chef’s Philosophy
Beyond its elaborate washrooms, what makes Kabawa (and Carmichael, in particular) stand out is that it immerses guests in the rhythm of Caribbean fine dining—a symphony of scents, sounds and action—without taking itself too seriously. Despite it being the second night of opening, an infamously chaotic point for any restaurateur, Carmichael maintains his cool and a sense of humor.
The Menu at Kabawa
Kabawa’s prix-fixe menu ($145 per person, with an option for the sommelier-led, six-pour wine pairing for an additional $145), offers one choice each from six starters, seven entrées and four desserts. Carmichael doesn’t have a favorite yet, but it doesn’t matter—everything looks good. The server, subbing in from the sommelier team, provides clear insights into the ingredients and their relevant place in island history; the curry sauce with the black bass, for example, draws from indentured Indian servants living in Barbados.
Highlights from the Menu
Instead of an amuse bouche, Carmichael’s format opts for homemade roti served with four dips on tiered stoneware that include beautifully curried chickpeas, a smoked and spicy eggplant sauce, butter with fruit jelly and salt and a pumpkin-kombucha dip with crispy onions. For the first course, the breadfruit tostón, a homemade cracker made from a starchy fruit found in the Caribbean, is a standout. The goat confit with spicy scallop creole and fried bay leaves is unforgettable, with meat slow-cooked in its own fat and juices for three-and-a-half hours. The desserts remain true to the islands, with a matrimony of citrus fruits and condensed milk and a coconut turnover for two being particularly noteworthy.
Conclusion
While the turnover was so good I ate the leftovers for breakfast, what I’d return to Kabawa for isn’t just the food or fun vibe—it’s the ethos Carmichael and his team pour into all they do: a feeling of home. With its unique ambiance, delicious menu, and exceptional service, Kabawa is a must-visit destination for anyone looking to experience the best of Caribbean cuisine in New York City.
FAQs
Q: What is the price range for a meal at Kabawa?
A: The prix-fixe menu at Kabawa is $145 per person, with an option for a sommelier-led wine pairing for an additional $145.
Q: What type of cuisine does Kabawa serve?
A: Kabawa serves Caribbean cuisine, with a focus on fine dining and traditional island flavors.
Q: Is Kabawa a good option for special occasions?
A: Yes, Kabawa is a great option for special occasions, with its unique ambiance and exceptional service making it an ideal choice for celebrations and romantic evenings.
Q: Can I make a reservation at Kabawa?
A: Yes, reservations can be made at Kabawa by visiting their website or calling the restaurant directly.
Q: What are the hours of operation for Kabawa?
A: Kabawa is open Tuesday through Saturday, with both the bar and restaurant opening at 5:30 pm.
