Bar Kabawa in the East Village is a vibrant Caribbean spot where you can sip the coldest daiquiris and savor delicious patties, all while soaking in great vibes and warm service.
"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
"Bar Kabawa livens up the old Momofuku Ko Bar space with rum-based cocktails and some fantastic patties. In a tropical-looking room, servers in tie-dye aprons dance around a center table, and bartenders vigorously shake daiquiris, occasionally ringing a bell above the bar when vibes are high. Try the simple yet effective green coconut for two, spiked with rhum agricole." - bryan kim, kenny yang, neha talreja, will hartman, sonal shah
"Patty and daiquiri destination Bar Kabawa took over the old Ko Bar space in the East Village. In the adjacent room that used to house Momofuku Ko, you'll find sister restaurant Kabawa. Starting March 25, the Caribbean-inspired spot will be serving an immersive three-course prix fixe for $150. We haven’t been here yet, but want you to know this spot exists." - Bryan Kim
"From the Momofuku team, Bar Kabawa brings the rum party to the East Village. Servers in tie-dye aprons dance around while delivering baskets of hot, flaky patties, and bartenders vigorously shake daiquiris, which are perfect for slow-sipping. You can reserve a high-top, but the long bar for walk-ins is the epicenter of good times." - sonal shah, bryan kim, neha talreja, willa moore, molly fitzpatrick
"Patties are a truly great drinking food—especially when they involve ultra flaky dough and are stuffed with fillings that spill forth like secrets after one too many sips of a rhum-agricole-spiked coconut. Put the pepperpot duck patty at the top of your list, then work your way down. This tropical bar also does delicious seafoody snacks, like bruleed solomon gundy served with cassava chips for dipping." - willa moore, molly fitzpatrick, sonal shah
