Kabawa, a new fine-dining Caribbean restaurant in the East Village, revitalizes the space formerly occupied by Momofuku Ko. The restaurant features a warm and colorful ambiance, contrasting the previous austere decor. Its large open kitchen remains a focal point, reminiscent of its predecessor. Chef Paul Carmichael aims to blend serious culinary techniques with an enjoyable dining experience, showcased through inviting aromas of fresh ingredients. Notably, the restaurant has distanced itself from the Momofuku brand, marking a new chapter in the dining scene.
At Kabawa, the chef Paul Carmichael gets scholarly without sacrificing the fun.
The room, once decorated in severe tones of black and gray, has received a warm makeover, with bright paint and tropical mosaics.
The large open kitchen that takes up most of the room is the sameâwith cooks' stations encircling a central vent that's dramatically cantilevered.
At Kabawa, the tumbling kittens of aroma include fresh yeast, green cucumber, and a perpetual bouquet of toasty curry leaves.
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