Kabawa, recently named the best restaurant in America by Food & Wine and the best in New York City by The New York Times, serves 450 pounds of meat weekly. A 50-person team, led by Chef Paul Carmichael, prepares a $150 three-course Caribbean prix fixe for 125 guests each night. The restaurant uses 100 pounds of goat, 50 pounds of bass, and 15 pounds of habaneros weekly. The open kitchen allows diners to watch the preparation process.
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