Chef Paul Carmichael pens a deeply personal love letter to the Caribbean with Kabawa. From its elegant dark green dining room with subtle regional references to its sophisticated three-course tasting menu, expect an elevated take on the tropics. Meals begin with bread service comprised of roti served with curry chickpeas and eggplant, as well as butter. Then, fried sweet plantain is topped with crispy salt cod and sided by soft scrambled eggs with caviar for a memorable first course. Main dishes like seared black bass with yellow curry are served with sides like pineapple-glazed sweet potato and stewed pink beans before sweet send-offs like a coconut turnover. The cocktail list is packed with enticing selections.