"Taken together, the winners go beyond buttoned-up technique and splashy dining rooms. They respect diners' time and money, they don't muddle a point of view, and they make room for simple pleasures even as the industry, the city, and the country shift in unpredictable ways. These are the new restaurants we keep returning to, the ones that remind us of a world of possibility within New York."
"The restaurant's $145 three-course prix fixe is Carmichael's personal narrative disguised as Jamaican pepper shrimp with hibiscus and Scotch bonnet jam, or the breadfruit toston topped with octopus and sauce chien. Put together, the meal tells the story of his Barbados upbringing, island sensibility, and international training with intimacy and polish. Next door, Bar Kabawa's boisterous atmosphere delivers bay leaf-infused shaved ice daiquiris and rich brown butter concoctions in showy glassware."
New York's standout new restaurants combine good cooking, great baking, and inventive drinks with places designed for socializing and fun. Winners prioritize clear points of view, respect diners' time and money, and make room for simple pleasures even amid industry and city uncertainty. Kabawa and Bar Kabawa showcase Caribbean culture, chef Paul Carmichael's Barbados roots and international training, and a balance of ambition and energy. Kabawa's $145 three-course prix fixe presents personal narratives through dishes like Jamaican pepper shrimp and breadfruit toston with octopus, while Bar Kabawa offers a boisterous bar program with shaved-ice daiquiris and rich, showy cocktails.
Read at Eater NY
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