The story
On a quiet street in the East Village, Kabawa brings a deeply personal vision to life. Helmed by Chef Paul Carmichael and backed by the Momofuku group, this restaurant offers a nuanced perspective on Caribbean cuisine. The Michelin inspectors have taken note, awarding Kabawa a Recommended distinction in 2026—a fitting recognition for a kitchen that treats its roots with both reverence and creativity.
The space itself sets the tone. Custom mosaics, instrumental music, and thoughtful details all echo Chef Carmichael’s upbringing in Barbados. Every element is intentional, meant to reflect the vibrant, welcoming spirit of a Caribbean home. You’re not just here to eat; you’re here to take your time.
Kabawa’s menu is a three-course, $145 prix fixe experience. You choose from multiple options for each course—starter, main, and dessert—in a format designed to showcase the depth and diversity of Caribbean cuisine. Ingredients are carefully sourced: local produce from New York neighborhoods meets specialty items brought directly from the Caribbean.
A first course might be raw royal red shrimp with sorrel, scotch bonnet, and thyme, or a breadfruit tostón topped with octopus, dog sauce, and capers. For mains, there’s black bass with curry, a “jerk” duck sausage with poblano, or a bone-in prime ribeye with cassareep. Desserts include a birthday flan with caramel and sprinkles, or a coconut turnover for two. And each meal comes with something unexpected the kitchen is making that day.
Alongside the food, the wine program at Kabawa has been built over fifteen years. It’s a collection rich with treasures—from aged Burgundy and Riesling to unexpected bottles from every corner of the wine world. Whether you’re looking for a perfect pairing or a discovery, the team is ready to guide you.
Kabawa is a place to explore, return to, and find something new. It’s Caribbean cooking, told with clarity and care.
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