Momofuku, after a pause in New York restaurant openings, is launching a new concept called Kabawa in the East Village, set to focus on Caribbean cuisine. The restaurant aims to bring a casual dining experience to patrons while honoring Caribbean culinary traditions through its menu of raw bar options, patties, and rum cocktails. Paul Carmichael, the head chef, is bringing his expertise from prior successes to Kabawa, which is expected to attract food enthusiasts with its diverse offerings. Reservations are now available, and an expanded prix-fixe menu will debut soon after.
The most exciting items on the menu are the patties that display elements of both laminated Haitian style and Jamaican ones, showcasing culinary diversity.
Momofuku is reviving its restaurant concept in NYC with a new Caribbean-themed bar, Kabawa, reflecting the brand's commitment to culinary exploration despite recent closures.
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