Kabawa

To visit Kabawa is to take a tour of the Caribbean - from the classics like Puerto Rican rice and beans to the lesser known like Legume from Haiti. We started off with Buss Up Shot (roti) and four dips, including butter with pepper jelly and a curry chickpea dip that was one of the best things I had all night. The Pepper Shrimp appetizer bursts with scotch bonnet flavor yet holds the line when it comes to the heat. The Goat, which is brined and slow cooked for hours, melts into a creole sauce that is so spicy it will hurt a little, but is also so good that you will eat through the pain. The only disappointment was the Black Bass, which was tough and featured a curry sauce that fell flat in comparison to other dishes. Pre-dessert you receive a raw tamarind as a palate cleanser, and at our service Chef Carmichael came around to show us how to crack it open - bonding us even deeper into his world. We ended on the highest note with the Coconut Turnover, described as a coconut Cinnabon topped with cream cheese frosting. Yet another absolutely incredible must-order item on this exciting menu.

Who to Bring: I highly recommend counter service, which lends itself to parties of two. This is a great option for a date, as it’s both dinner and a bit of a show.

What to Wear: The dress code is resort casual, so you won’t be out of place dressing up in fun colors and prints. Just keep the counter seating in mind.

Reservations: Released on OpenTable one day at a time 14 days in advance. Reservations have gotten harder to nail down in recent weeks so plan ahead and book early in the morning exactly two weeks out.

Top Row: Buss Up Shot with dips, Cassava Dumplings, Pepper Shrimp, Goat ; Bottom Row: Black Bass, Coconut Turnover, Interior