Description
Kabawa was just named the best restaurant in America by Food & Wine, and the best in New York City by The New York Times. So, what does it take to run a full service at America's best restaurant?
A 50-person team turns eight and a half hours of prep into a $150, three-course Caribbean prix fixe for 125 guests each night. Led by Chef Paul Carmichael, the team serves up 100 pounds of goat, 50 pounds of bass, and 15 pounds of habaneros each week. Every night, it all comes together in an open kitchen, in full view of attentive diners. We spent a full day inside Kabawa to see how they make it happen.
Kabawa was just named the best restaurant in America by Food & Wine, and the best in New York City by The New York Times. So, what does it take to run a full service at America's best restaurant?
A 50-person team turns eight and a half hours of prep into a $150, three-course Caribbean prix fixe for 125 guests each night. Led by Chef Paul Carmichael, the team serves up 100 pounds of goat, 50 pounds of bass, and 15 pounds of habaneros each week. Every night, it all comes together in an open kitchen, in full view of attentive diners. We spent a full day inside Kabawa to see how they make it happen.
