Momofuku's Caribbean Blockbuster, Explained
Review: Kabawa in the East Village is a haven for chiles, giant pork chops, coconuts, and other tasty fare
Kabawa: Everything You Need to Know Before You Book
Here’s my review of Kabawa by the Momofuku crew!
This is not a standard critique. What follows are a series of blurbs and mini-essays about the best dishes there — and about the ideas underpinning the restaurant.
No need to read this long column from top to bottom. Scroll down until you find what you like!
What’s up with Kabawa’s chile program? Is it strong?
The chile program is strong!
I know what you’re thinking. Kabawa is a prix-fixe spot — not typically a haven for dishes that’ll wreak havoc on mucus membranes if you need to scratch your eyes.
But here’s the thing: Kabawa is also a Caribbean restaurant. A place where the martinis are spiked with coconut water. Where the caviar is paired with plantains.
It’s a place where diners experience both the pain of chiles and their breathtaking flavors.