The West Village is getting a new restaurant with serious culinary pedigree, and Calabash is bringing something different to Christopher Street.
Opening this fall at 183 Christopher Street, Calabash is the first solo restaurant from pastry chef Camari Mick, the four-time James Beard Award semifinalist known for her work at The Musket Room and Raf’s. The 30-seat Afro-Caribbean bakery and brasserie will explore the connections between West Africa, the Caribbean and New York.
And yes, the pastry program is expected to be a major attraction.
During the day, Calabash will operate as an all-day café and bakery, serving laminated pastries, fermented breads, cornbread pancakes and African-sourced coffee, along with Kenyan tea. Among the more intriguing creations are Mick’s beef patty croissant and a sticky bun inspired by Jamaican gizzada.
Dinner takes things in an even more ambitious direction, with dishes inspired by the African diaspora. Expect suya steak with fried plantains, goat ragu and other dishes that connect Mick’s culinary background with the broader food traditions she is exploring. The restaurant will also skip alcohol, instead offering house-fermented and nonalcoholic drinks.
But here’s the detail that makes Calabash NYC particularly fascinating: the name isn’t just a restaurant name.
A calabash is a gourd traditionally used as a vessel—and across parts of the African diaspora, it has also been used in food, music and art. Mick has said the name reflects the idea of Calabash as a vessel carrying culture, stories and traditions from one place to another.
The intimate restaurant is being designed as more than simply somewhere to eat, with artwork from Black and brown women artists incorporated into the space.
For anyone searching for new West Village restaurants, Afro-Caribbean food in NYC, NYC restaurant openings or the next big chef-driven restaurant, Calabash is one to watch.
Come for the pastry.
Stay for the story.
And save room for the sticky bun.
