"In the former Momofuku Ko Bar space in the East Village, Kabawa is the Momofuku team’s first NYC opening since 2019. The chef is Paul Carmichael, who was at the group's Má Pêche and Seiobo in Sydney, and the menu draws from his Caribbean roots. They're starting with a daiquiri and wine bar area, where you can get patties filled with things like short rib with conch and bone marrow. The tasting menu arm of the restaurant is set to open in mid-March. Reservations are available for a few high-tops, but most of the bar is for walk-ins." - will hartman, bryan kim
