NEW YORK CITY — Calabash, an Afro-Caribbean bakery and brasserie from award-winning chef Camari Mick, has opened in the West Village.
Calabash opened at 183 Christopher St. with daytime service beginning Oct. 2 and dinner launching Friday, Oct. 9.
The restaurant's daytime menu features naturally fermented breads, laminated pastries, breakfast sandwiches and brasserie dishes, including suya steak with maduros, cornbread pancakes with salted maple sabayon, and headcheese terrine with cornbread brioche and pickled okra.
Friday and Saturday dinners feature a five-course prix fixe menu for $175, including tax and nonalcoholic drink pairings. Dinner is served at a single seating at 6:30 p.m., with dishes such as red snapper with sweet corn and étouffée-style gravy, and crispy pork belly with tahdig jollof and green mango chow chow.
Mick, a former executive pastry chef at the Musket Room and Raf's, is a Food & Wine Best New Chef and four-time James Beard Award semifinalist for Outstanding Pastry Chef.
She leads the kitchen alongside chef de cuisine Tajeh Porter, a 2025 StarChefs New York City Rising Star and former executive chef of Brooklyn's Nura.
Designed by Washington, D.C.-based Drummond Projects, the 1,300-square-foot restaurant seats 30 and features artwork by BIPOC women artists in collaboration with Cierra Britton Gallery.
Named for a vessel used across the African diaspora for centuries, Calabash draws on West African, Caribbean and Eastern Seaboard culinary traditions.
The restaurant also plans to host a monthly Pay What You Can dinner, with reservations released to email subscribers.
Calabash is open Thursday through Sunday for daytime service and Friday and Saturday evenings for dinner.
Reservations are available through OpenTable.
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