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. 00:00 - Intro 00:56 - Kitchen Prep Begins 03:19 - Butchering Fish 04:41 - Pastry Kitchen 05:35 - Making Family Meal 06:02 - Prepping Habaneros 06:31 - Butchering Pork 08:25 - Making Chickpea Curry 09:17 - Prepping Goat 10:30 - Restaurant Opens 11:08 - Appetizers 12:14 - Entrées 14:08 - Dessert 14:37 - Credits ------------------------------------------------------ #nycfood #caribbeanfood #fo...