6 days Ago By Quinn Mercer
Momofuku has opened a new restaurant, Kabawa, in the East Village, offering Caribbean-inspired dishes. Located where Momofuku Ko once was, Kabawa has quickly become popular, with reservations in high demand. According to Eater , diners can fork over $145 for a three-course meal under the helm of Paul Carmichael, a seasoned Momofuku chef well-versed in the company's culinary operations.
His menu features fiery dishes such as pepper shrimp with sorrel and scotch bonnet, along with cassava dumplings in Creole sauce. The meal is topped off with curry black bass and coconut cream cheese turnovers, drawing significant attention from diners. While Kabawa celebrates the Caribbean on a plate, Bar Kabawa, its attached counterpart, is an homage to the region's spirited drinks culture.
This newcomer daiquiri and rum bar hinges on creating an atmosphere that feels sunny, even when the New York weather outside begs to differ. "I just want people to feel good and feel like when they're in there, they're not in New York. They’re somewhere in the region.
It’s snowing outside, but it’s sunny inside,” Carmichael told ESSENCE . The bar itself unveiled an extensive drink menu featuring a variety of daiquiris and showcasing region-special rums—the Pineapple & Coconut daiquiri being among the fan favorites. But it's the Black Pudding, described by Carmichael, “It’s a taste adventure every time,” that best captures his culinary roots and highlights the diverse flavors of the Caribbean.
While new establishments are popping up, it's curtains for Five & Dime, the combination coffee shop and cocktail bar in the Woolworth Building. An orthopedic doctor-owned venue, Five & Dime enjoyed almost eight years of operation before its recent shuttering. As reported by Eater , the spot cleared out and sported a closed sign.
Momofuku's Kabawa and Bar Kabawa offer more than just food and drinks—they create an experience that celebrates Caribbean culture, warmth, and community. That's what Carmichael wanted to achieve. “All the artwork is with people from the Caribbean.
I’ve engaged with a person from Flatbush, and we get a lot of ingredients from them. He’s from Grenada. So for me, it’s a lot more than just food and beverage.
It’s truly just, I don’t want to say representation. It’s more like an honor. I just wanted to do it to the best of my ability,” he shared with ESSENCE.
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