Bar Kabawa

Down Extra Place, the little alley off East 1st Street, Paul Carmichael — the Barbadian chef behind Kabawa next door — runs a daiquiri and wine bar built around the flavors of the Caribbean. The food menu is short on purpose: raw-bar bites and patties.

The patties are the reason to come hungry. There are several fillings, baked or fried, the fried ones with a swirled, laminated pastry that shatters when you bite. The pepperpot duck with foie gras is the one to start with; short rib with conch and bone marrow, and geera goat, are close behind. Pair them with a classic daiquiri, or the pineapple and coconut, and order another round of patties than you planned.