Inside Bar Kabawa, a Caribbean Spot in New York From the Momofuku Team

Momofuku Ko closed more than a year ago, and the space is finally being brought back to life.

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 the Caribbean to 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. The house version, the Daiquiri Kabawa, includes your choice of rum with key-lime juice and organic cane sugar, served on snow ice. The Bay Leaf Daiquiri combines Chairman’s Reserve White Rum and nitro-muddled bay leaf; the Pina Cola Daiquiri takes Probitas Rum and mixes it with pineapple and coconut water.

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. And as far as wine is concerned, the list highlights bottles from islands around the world, including the Canary Islands, the Aegean Islands, Corsica, and more.

To pair with the drinks, Carmichael has focused his efforts on seafood and patties, with his personal version taking inspiration from both Haitian and Jamaican versions of the treat. The raw bar includes pickled okra with salt cod XO, bay scallop with pikliz, and breadfruit with coconut and royal red shrimp. Baked patties range from geera goat to curry crab and squash, while fried patties include fillings like short rib, conch, and bone marrow, as well as lobster and red herring. For dessert, there’s caramelized ducana (sweet potato dumpling) and nutmeg ice cream.

Bar Kabawa’s design includes the same Caribbean influences as the food and drinks. The 24-seat bar brings in wooden details and upholstery motif accents meant to evoke a family home. Two custom works by artist Raelis Vasquez anchor the space, depicting scenes from everyday life.

It’s a completely different vibe from the formerly Michelin-starred Momofuku Ko, bringing a touch of island living—and flavors—to New York City.

Click here to see all the images of Bar Kabawa.