Bar Kabawa is a new Caribbean rum bar in New York City from the Momofuku team. Chef Paul Carmichael is serving up patties and raw-bar dishes.
On Thursday, Momofuku will debut Bar Kabawa, a collaboration with chef Paul Carmichael, who will also oversee restaurant operations across the company. Born and raised in Barbados, Carmichael is bringing a taste of theto the East Village, as the bar will focus on daiquiris while the food will include raw-bar items and West Indies patties.The cocktail list comes courtesy of creative bartender Kathryn “Pepper” Stashek, and it includes several takes on the classic daiquiri.
Caribbean rum is the star of the show whichever direction you go: The Soft Landing uses brown-butter-washed El Dorado 5-Year alongside cava, lemon, and honey for a take on the Airmail. And the Residente plays on a Presidente, with Chairman’s Reserve Original and hibiscus-infused vermouth. If you’re enjoying a night out with friends, large-format cocktails are ideal for a group—try the Rum & the Coconut, which comes served in a whole coconut.
It’s a completely different vibe from the formerly Michelin-starred Momofuku Ko, bringing a touch of island living—and flavors—toTori Latham is a digital staff writer at Robb Report. She was previously a copy editor at The Atlantic, and has written for publications including The Cut and The Hollywood Reporter. When not…The Brothers Behind Seattle’s Most Iconic Restaurant Are Splitting UpMeet the Wine Club That Thinks Differently.
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