Omar's Kitchen and Rum Bar
Caribbean restaurant · Lower East Side ·
Caribbean classics, creative cocktails, rum drinks & outdoor seating
Caribbean classics, creative cocktails, rum drinks & outdoor seating
"They have these shrimp doubles that have cucumber and chickpeas that are so good. They're actually the only things I get when I go there. And their juices are fire too. They have refreshing drinks! But the doubles are so good that you're like, 'I can't order anything else.' When I go there, my team always gets jerk chicken and oxtail curry. But my go-to is those doubles." - brennan carley
"They have these shrimp doubles that have cucumber and chickpeas that are so good. They're actually the only things I get when I go there. And their juices are fire too. They have refreshing drinks! But the doubles are so good that you're like, 'I can't order anything else.' When I go there, my team always gets jerk chicken and oxtail curry. But my go-to is those doubles." We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"Chef Omar Walters draws on his Bronx upbringing and Jamaican heritage for a modern take on Caribbean flavors. (Think plantain gnocchi!) It’s going to be a real Jamaican holiday at this gorgeous space where the decor features vibrant colors and tropical plants. The menu is packed with intriguing options: Good luck resisting the coconut-crusted soursop-glazed salmon or fried catfish with red velvet waffles. Thankfully, you can drink your dessert with Omar’s Holiday Sorrel, which combines the tart and sweet hibiscus flavor of sorrel with BACARDÍ Reserva Ocho and red label wine. This all-time banger sips seasonal thanks to its warming spices like cloves and allspice." - Brendan McGinley
"Omar’s channels Jamaican island vibes so convincingly you may forget for a moment that you’re on the Lower East Side. Reggae of an arcane sort thrums onto the sidewalk between the jazzy interior with its busy open kitchen and the busier outdoor-dining setup. Oxtail curry with flour dumplings and a side of callaloo suggests there is a traditionalist in the house. But modern notions fly out of the kitchen too, such as coco bread — not to put a patty in but to use as a cradle for a lamb slider and slather with what the menu describes as ackee tartar sauce. Cocktails garnished with fruits and tiny paper umbrellas abound. —Robert C. Sietsema" - Eater Staff
"The fritters at this local mini-chain of Jamaican eateries are rounder and spongier than those served at Omar’s, flecked with scallions and served with a creamy, green, and curried dipping sauce. A very agreeable bar snack to go with one of the Jamaican rum punches on the drinks menu, at this spot right off the southwest corner of Tompkins Square Park." - Robert Sietsema
