Description
Kabawa was fair named the finest eatery in America by Food & Wine, and the finest in New York City by The New York Times. So, what does it obtain to run a complete assistance at America's finest restaurant?
A 50-person squad turns eight and a fractional hours of prep into a $150, three-course Caribbean prix fixe for 125 guests all night. Led by Chef Paul Carmichael, the squad serves up 100 pounds of goat, 50 pounds of bass, and 15 pounds of habaneros all week. Every night, it all comes together in an open kitchen, in complete perspective of attentive diners. We spent a complete day inner Kabawa to see how they create it happen.
Kabawa was fair named the finest eatery in America by Food & Wine, and the finest in New York City by The New York Times. So, what does it obtain to run a complete assistance at America's finest restaurant?
A 50-person squad turns eight and a fractional hours of prep into a $150, three-course Caribbean prix fixe for 125 guests all night. Led by Chef Paul Carmichael, the squad serves up 100 pounds of goat, 50 pounds of bass, and 15 pounds of habaneros all week. Every night, it all comes together in an open kitchen, in complete perspective of attentive diners. We spent a complete day inner Kabawa to see how they create it happen.
