Kokomo is a Caribbean fusion restaurant that has been making waves in the Brooklyn food scene. Located in Williamsburg, the restaurant is bright and airy, with Caribbean-inspired murals on the walls and a laid-back atmosphere. I visited on a weekday and was immediately welcomed by a friendly, accommodating staff.
The first thing that caught my attention was the inventive cocktail list. I started with their signature drink, the “Kokomo Sunset.” A sort of mule, the drink is made with tequila, guava nectar and ginger beer. The drink was refreshing with a tinge of spice from the ginger. Other standout drinks included the Coconut Margarita—made with fresh coconut water and the “Ting Mojito,” made with the Jamaican grapefruit soda, Ting.
Photos by Tom Lavecchia
Moving onto the food, Kokomo offers a range of small plates and entrees that incorporate Caribbean flavors and ingredients. We started out with the plantain chips, which were light and crispy, and served with a flavorful pico de gallo. The real standout appetizer, however, was the callaloo dip. Made with the leafy green vegetable common in Caribbean cuisine, the dip was creamy and had a slightly spicy kick.
For our entrees, we opted for the vegetarian curry and the jerk chicken. The curry was filled with flavorful vegetables like sweet potatoes, carrots, and chickpeas, and was served with a scoop of rice. The jerk chicken was incredibly succulent and had just the right amount of heat. It was served with a side of plantains, adding a touch of sweetness to the dish.
Photos by Tom Lavecchia
One of the most impressive aspects of Kokomo’s menu is their attention to detail. Each dish is beautifully presented, and the combination of flavors and textures is carefully thought out. For example, the ceviche included tender chunks of shrimp with a tangy kick, balanced perfectly by the sweetness of the coconut milk and the crunch of the plantain chips. The Salmon was also an excellent choice, finished with a velvety coconut sauce that complemented the salmon’s natural flavor.
Photos by Tom Lavecchia
For dessert, we opted for the pineapple upside down cake. It was light and fluffy, with a caramelized topping and a side of house-made coconut ice cream. It was the perfect ending to the meal, with just the right amount of sweetness. We also had an excellent sorbet
Kokomo puts together a memorable experience. The attention to detail and quality of ingredients is apparent in each dish and cocktail and the atmosphere and overall vibe is extremely inviting. Kokomo is a great spot for anyone looking for an inventive take on Caribbean cuisine.
Photos by Tom Lavecchia
About the Author/s
Tom is a lifelong New Jersey resident, Rutgers and FDU alumni and the publisher of The Digest.
