Paul Carmichael, a native of Barbados, has introduced a unique perspective on Caribbean cuisine at Bar Kabawa, located near his main restaurant in an alley off the Bowery. Carmichael believes the Caribbean is the ultimate fusion region, blending Spanish, French, Dutch, English, Indigenous, and some Asian influences. “They have it all,” he said during an interview at Bar Kabawa, which opened just a few weeks ago. This new bar, with its signature green door, serves a variety of daiquiris.
Bar Kabawa’s atmosphere offers more than just drinks: it creates a vibrant experience with vocal music playing in the background. In contrast, the attached restaurant’s ambiance is filled with instrumental sounds, offering a quiet, intimate setting. Kabawa’s three-course prix-fixe menu ($145) serves local, non-tourist Caribbean cuisine in a creative and personal style. The restaurant’s approach is simple but effective—offering an authentic taste of the Caribbean without the typical tourist flair.
Fusion Cuisine Meets Brazil and Japan
Just around the corner from Kabawa, another new eatery takes a different approach to fusion cuisine. This Brazilian-Japanese fusion restaurant blends traditional Brazilian dishes with Japanese culinary techniques. The restaurant’s izakaya-style approach features a wide range of dishes, including salmon carpaccio with mango salsa and yuzu, crispy rice with spicy tuna and avocado, and various rolls, such as vegetable futomaki. Additionally, hearty platters like feijoada and churrasco are served to satisfy larger appetites.
The restaurant is led by two talented chefs: Nobuhiro Hamazaki and Ricardo Cardona. The vibrant murals and greenery in the space add to the energetic atmosphere, combining Brazilian tribal house with modern urban aesthetics. The large space makes for a lively dining experience, where diners can enjoy fusion cuisine from two distinct cultures.
Traditional Georgian Cuisine with a Twist
Laliko, a new restaurant serving Georgian food, offers an intimate setting where folk art and traditional touches set the stage for an authentic dining experience. The restaurant’s popular khachapuri—thin and crisp boats filled with cheese—comes courtesy of Jimi Kurtanidze. Meanwhile, Ruslan Giorgberidze is responsible for crafting the famous khinkali dumplings, which include a unique twist of nesting smaller dumplings inside larger ones.
Executive Chef Manuchar Tsikolia adds other Georgian delights to the menu, such as chicken in blackberry sauce, beef stew, skewered meats, and cauliflower in walnut sauce. The restaurant also offers a variety of Georgian wines, including amber wines aged in qvevri. Some cocktails even feature chacha, a traditional grape-based spirit. Gurami Oniani, the owner, has a series of restaurants in Georgia and Moscow, bringing authentic Georgian flavors to New York.
Brooklyn’s Pasta-Specific Dining Experience
In Brooklyn, a new pasta-focused restaurant is offering a simple yet defined menu. With only seven appetizers, seven main dishes (mainly featuring dried pastas from Italy), and four desserts, the restaurant delivers a concentrated yet creative dining experience. Despite the limited selection, each dish is crafted with care and precision, featuring charming names and background details to engage diners.
The intimate spot offers just 12 seats indoors and 12 outside. Chef Andrea Pancani, formerly with the Sant Ambroeus group, leads the kitchen. The restaurant will serve natural wines alongside their pasta offerings, creating a unique and focused experience for pasta lovers.
Manischewitz Food Trucks Offering Free Samples
Manischewitz, the well-known kosher grocery brand, is launching a new campaign by distributing free samples of their products from orange food trucks. Starting Thursday and running through April 7, these trucks will be stationed outside various ShopRite stores in New York and New Jersey from 11 a.m. to 3 p.m. daily (except Saturdays). After Passover, the trucks will return on April 21, this time offering kosher deli specialties.
Omakase Osukaa Expands to Midtown
Following the success of its Long Island City location, Omakase Osukaa has opened a second restaurant in Midtown Manhattan. Co-owned by Dino Redzic, the Midtown location offers 22 seats at a sushi counter, larger than most, with a more affordable price tag. The dinner tasting menu, which features 15 courses, is priced at $79, while the lunch option, offering 10 courses, is available for $49.
The Sugar Shack by M. Wells Brings Canadian Spirit to Brooklyn
In Brooklyn, chefs Sarah Obraitis and Hugue Dufour are bringing the spirit of their beloved M. Wells restaurant to a new location at the New York Distilling Company. The Sugar Shack, a brunch spot, celebrates Canadian traditions with a focus on spring’s maple sugaring. The menu features hearty dishes like ribs, baked beans, pâtés, sausages, smoked fish, and cheeses, all infused with the sweet edge of maple syrup. Communal tables, live music, and a lively atmosphere make this a fun new spot for brunch lovers.
A New Chapter for Fernandino’s Focacceria
Fernandino’s Focacceria, a 121-year-old staple in Carroll Gardens, Brooklyn, has closed its doors, but it won’t disappear entirely. Sal Lamboglia, a local restaurateur, has taken over the space and plans to honor the legacy of the original eatery while introducing a new concept. Though the name and concept will change, Lamboglia intends to retain about 50 percent of the restaurant’s décor, including the art, chairs, and light fixtures. Classic dishes like the giant rice balls and the Sicilian panelle will remain on the menu, preserving some of the restaurant’s history. The exact opening date has not been announced.
Milk Bar Closes Its Doors
Milk Bar, the popular dessert destination spun off from Momofuku Ssam Bar in 2008, has closed its original location. Christina Tosi’s famous cereal milk soft-serve, compost cookies, and crack pie made their debut at this location. While the original store has closed, Milk Bar continues to operate in several locations across New York and beyond, with the brand’s products also available in stores like Whole Foods.
Chefs on the Move: Masamoto Soma Takes Over Kosaka
Yoshihiko Kousaka, who has run the sushi restaurant Kosaka for years, is stepping back. He has named Masamoto Soma as his successor. The classic 12-seat sushi counter in the West Village will now be operated by Mr. Soma, continuing the tradition of high-quality sushi at the renowned restaurant.
On the Menu: Paella Valenciana
Paella lovers in New York can enjoy a traditional Valenciana version of the dish at Socarrat Paella Bars in Chelsea, Midtown East, and NoLIta. From Thursday through Sunday, the restaurants will serve a classic paella Valenciana, priced at $38 per person with a minimum of two. The dish, which traditionally includes rabbit, snails, beans, and occasionally chicken, offers a taste of the past while celebrating the rich flavors of Spanish cuisine.
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