There are restaurants that feed you, and then there are restaurants that tell you a story. Kabawa, the Caribbean fine dining destination in New York's East Village, does both with quiet confidence.
Chef Paul Carmichael has spent decades building toward this moment. Born in Barbados, trained at the Culinary Institute of America, seasoned in the kitchens of Wylie Dufresne and Marcus Samuelsson, and battle-tested running one of Sydney's most acclaimed restaurants. All of it led here: a 30-seat tasting menu space at 8 Extra Place where Caribbean cuisine finally gets the fine dining stage it deserves.
And the city has noticed. The New York Times named Kabawa one of the 50 best restaurants in the United States (paywall). The NY Post listed it among the best new NYC restaurants of 2025. Lonely Planet called it one of the best restaurants in New York City, period.
The Chef Behind Kabawa: Paul Carmichael's Journey
Paul Carmichael's relationship with food started almost before he could walk. There's a photograph of three-year-old Carmichael standing on a kitchen chair, working a frying pan in his Barbadian family's kitchen. By age eight, he was cooking complete meals for his family, opening the fridge and improvising with whatever was available.
That instinct for resourcefulness and island flavors never left him. Carmichael moved to New York at 20 and enrolled at the Culinary Institute of America, where his senior thesis focused on the food and history of the Caribbean. Even at that early stage, the mission was clear.
His career in New York's restaurant scene reads like a masterclass in learning from the best. He worked under Wylie Dufresne at the legendary wd~50, trained with Marcus Samuelsson at Aquavit, and cooked alongside Nils Norén. He also spent time in Puerto Rico at Perla, adding another dimension to his already deep understanding of Caribbean culinary traditions.
The Sydney Years
The turning point came when Carmichael joined Momofuku and was eventually tapped to lead Momofuku Seiobo in Sydney, Australia. Over seven years, he transformed it into one of the most celebrated restaurants on the continent. Gourmet Traveller named it Australia's Restaurant of the Year. Food & Wine designated it one of the World's Best Restaurants in 2020.
It was a remarkable run, but Carmichael had unfinished business back in New York.
Coming Home to the East Village
When Momofuku offered Carmichael the chance to build his dream restaurant in New York, he returned to the very neighborhood where his career began. The East Village had been his first culinary home, and it felt like the right place to bring his vision to life.
Carmichael is clear about what Kabawa represents. He doesn't call it a "concept," a word he compares to fast food branding. Kabawa is a cultural reclamation project, an effort to elevate Caribbean cuisine to its rightful place in the fine dining world. Today, he serves as Executive Chef at Momofuku, overseeing operations across the company with Kabawa and Bar Kabawa as his flagship projects.
From Momofuku Ko to Kabawa: A New Chapter
If the address 8 Extra Place sounds familiar to food lovers, it should. This was the home of Momofuku Ko, David Chang's ambitious tasting menu restaurant that earned two Michelin stars and became a pilgrimage site for serious diners.
When Ko closed, the intimate 30-seat counter space needed a new identity. Rather than simply replacing one tasting menu with another, Momofuku reimagined the space entirely. They brought in Carmichael, custom mosaics were installed, instrumental Caribbean music was piped in, and the room was transformed into something that feels entirely new. It carries none of Ko's austerity. Instead, it radiates warmth and intentionality.
Every detail matters here. The ingredients are sourced from the Caribbean when possible. The music sets a mood without demanding attention. The mosaics on the walls tell their own quiet story. Walking in, you're not entering a restaurant that happens to serve Caribbean food. You're entering a Caribbean space that happens to be a restaurant.
The Tasting Menu Experience
Kabawa runs a three-course prix fixe format at $145 per person (excluding beverages, tax, and gratuity). For each course, you choose from multiple options representing different Caribbean islands and colonial culinary traditions. Think Cuba, Puerto Rico, Barbados, and beyond.
What to Expect Course by Course
Starters set the tone with dishes that showcase the diversity of Caribbean cuisine. The pepper shrimp is a standout, vibrant and punchy without overwhelming the palate. Cassava dumplings in Creole sauce offer something heartier and more grounding, a nod to the root vegetables that anchor so many island kitchens.
Mains are where Carmichael's philosophy comes through most clearly. The black bass curry is the signature, and for good reason. Carmichael chose black bass because it's found abundantly in the Northeast, making it both local and sustainable. The curry sauce takes months to develop. He designed this dish to fit an "English-speaking Caribbean vibe," reflecting how the menu is organized by colonial culinary groups. The chuletas can-can (a pork chop preparation) has become another diner favorite, while goat preparations honor one of the Caribbean's most beloved proteins.
Desserts bring the meal to a close with options like coconut turnovers, a sweet ending that ties back to the island pantry without being overly precious.
The Wine and Beverage Program
Beyond the prix fixe, the beverage program deserves its own attention. Pairings lean into tropical and island-adjacent flavors, and the team is happy to guide you through options that complement the food's bold, layered spicing.
Bar Kabawa: The Companion Experience
Right next door at 12 Extra Place sits Bar Kabawa, the more casual sibling that occupies what used to be Momofuku Ko's bar space. If Kabawa is a love letter, Bar Kabawa is the postscript you didn't know you needed.
The vibe here is completely different. Energetic Caribbean music fills the room (think Dancehall and Dub). There are dice and dominoes on the tables. The atmosphere is buzzy, social, and fun. The Infatuation described it as a place where "rum cocktails and patties fuel the party," and that's spot on.
The Drinks
Bar Kabawa is a rum-forward operation, and the daiquiri program is the star. The menu features several variations including:
- The Kabawa Daiquiri: key lime and organic cane sugar with your choice of Probitas, Montebello Rhum Blanc, or 1978 Bacardi Carta Blanca
- Bay Leaf Daiquiri: a bitter, herbal twist on the classic
- Frozen Piña Coladas: because sometimes that's exactly what the moment calls for
- Rum Rum Yum Yums: the name alone earns a spot on your order
Wines by the glass round out the list for non-rum drinkers.
The Food
The bar menu centers on Caribbean patties and raw bar bites. It's compact and intentional, designed to fuel conversation rather than be the main event. The Lo Times specifically praised the patties as "awesome," and they're the kind of thing you'll keep ordering rounds of.
Can You Do Both in One Night?
Absolutely. Many guests start (or end) at Bar Kabawa before or after dinner next door. The two spaces are adjacent under the Momofuku umbrella. Bar Kabawa takes walk-ins and limited reservations, and it stays open until midnight (Tue-Sat), giving you plenty of time to make a double feature of it. Start with daiquiris and patties at 5:30, slide over to Kabawa for the prix fixe, then circle back for a nightcap. It's one of the best one-two dining combos in the East Village.
The Space and Design
Kabawa seats around 30 at a counter-style arrangement, creating an intimate, chef-focused experience. The custom mosaic work on the walls adds texture and personality. The instrumental Caribbean soundtrack keeps the room warm without competing with conversation.
The overall design is intentional and immersive. It doesn't scream "Caribbean theme restaurant" with palm trees and turquoise paint. It's more subtle than that. The warmth comes from material choices, lighting, and the care put into sourcing every element. NYC Tourism described Bar Kabawa as "a love letter to the Caribbean," and the same applies tenfold to the main dining room.
How Kabawa Stands Apart
New York has Caribbean restaurants, but very few operate at this level. Most Caribbean spots in the city lean casual, serving excellent food at accessible price points. Think of how Miss Lily's brings Jamaican flavors with a fun, downtown energy, or how neighborhood spots across Brooklyn serve incredible roti and jerk.
Kabawa occupies a different space entirely. It's fine dining built on a Caribbean foundation, with the pedigree of a chef who ran one of Australia's top restaurants and the backing of the Momofuku organization. There's nothing quite like it in New York right now, which is exactly why it's generating so much attention.
Practical Information
Address: 8 Extra Place, New York, NY 10003 (East Village)
Hours: Tuesday through Saturday, 5:30 PM to 10:00 PM
Price: $145 per person for the three-course prix fixe (beverages, tax, and gratuity not included)
Dress Code: Smart casual. You'll see everything from nice jeans to blazers. This isn't the kind of place that turns people away for not wearing a jacket, but it's a special-feeling room, and most guests dress accordingly.
Bar Kabawa: 12 Extra Place. Open Tuesday through Saturday, 5:30 PM to midnight. No prix fixe required. Budget around $50 or more per person.
Reservation Strategy
Kabawa takes reservations through OpenTable, and they open up on a rolling 14-day window. Here's how to play it:
Book exactly 14 days out. Tables go fast, especially Friday and Saturday. Set a calendar reminder and grab your slot the moment it opens.
Party size matters. Reservations accommodate up to 8 guests, but smaller parties (2-4) will have an easier time snagging a table. The 30-seat counter format doesn't leave much room for large groups.
Walk-ins are possible. If you didn't plan ahead, it's worth showing up early on a Tuesday or Wednesday. The host team will let you know if they can fit you in, and weeknights are your best bet.
Bar Kabawa is easier. If the main dining room is booked solid, walk into Bar Kabawa for daiquiris and patties. You'll still get a taste of Carmichael's world without the prix fixe commitment.
Who Should Go
Date night. The intimate counter seating, the warm lighting, the carefully composed plates. It's romantic without trying too hard. One of the best date restaurants to open in New York in years.
Serious food lovers. If you care about chef-driven cooking, Caribbean culinary traditions, and thoughtful sourcing, this is a must-visit. Carmichael's background and the precision of the tasting menu make it a food nerd's paradise.
Special occasions. At $145 per person before drinks, this isn't an everyday dinner. But for a birthday, anniversary, or "just because" celebration, it's worth every cent. The intimacy of the room and the quality of the cooking make it feel genuinely special.
Out-of-town guests. Want to show visitors something they absolutely cannot get back home? Kabawa is the move. It's uniquely New York and uniquely Caribbean at the same time.
What the Critics Say
The New York Times included Kabawa on its list of the 50 best restaurants in the United States (paywall), a major endorsement for a relatively new spot. Lonely Planet went further, calling it one of the best restaurants in New York City. The NY Post named it among the best new NYC restaurants of 2025.
Interview Magazine featured Carmichael in their March 2026 issue, where he boiled the essence of Kabawa down to a single dish. Taste Cooking's podcast explored his journey "climbing Momofuku mountain." Cuisine Noir highlighted how Caribbean flavors shine at both Kabawa and Bar Kabawa, calling them "cultural reclamation projects."
Eater also featured Kabawa in a video deep-dive on the restaurant, exploring the kitchen and Carmichael's philosophy.
The consensus across press is clear: this is not a trendy opening that will fade. It's a statement restaurant from a chef who has spent his entire life building toward it.
Frequently Asked Questions
How much does dinner at Kabawa cost?
The prix fixe is $145 per person for three courses (starter, main, dessert). Beverages, tax, and gratuity are additional. With drinks and tip, expect to spend around $200 to $250 per person for the full experience.
Do I need a reservation for Kabawa?
Reservations are strongly recommended and available through OpenTable on a rolling 14-day window. Walk-ins are accepted when space allows, with better odds on Tuesday and Wednesday evenings.
What is Bar Kabawa, and do I need a reservation?
Bar Kabawa is the adjacent rum-focused bar at 12 Extra Place. It serves daiquiris, wines, Caribbean patties, and raw bar bites in a lively atmosphere. Walk-ins are welcome, and limited reservations are available on OpenTable. It's open Tuesday through Saturday until midnight.
Is Kabawa the same as Momofuku Ko?
No. Kabawa occupies the former Momofuku Ko space at 8 Extra Place in the East Village, but it's a completely different restaurant. Chef Paul Carmichael has reimagined the space with Caribbean-inspired design, a new menu, and a distinct identity.
What kind of food does Kabawa serve?
Kabawa serves a Caribbean-inspired prix fixe tasting menu. Dishes draw from culinary traditions across the Caribbean including Barbados, Cuba, and Puerto Rico. Highlights include pepper shrimp, cassava dumplings in Creole sauce, black bass curry, chuletas can-can, and coconut turnovers.
What should I wear to Kabawa?
Smart casual is the way to go. Nice jeans, a button-down, or a dress all work. It's a fine dining environment but not stuffy. Most guests dress up a little because the room feels special.
Can I do both Kabawa and Bar Kabawa in one evening?
Yes, and many guests do exactly that. Start with daiquiris and patties at Bar Kabawa, then head next door for the prix fixe dinner, or reverse the order with a post-dinner nightcap. The two venues are right next to each other and both operate Tuesday through Saturday evenings.
