HAAM Caribbean Plant Cuisine

The kitchen adapts Latin American and Caribbean flavors into a menu designed to satisfy both vegetarians and meat eaters. Chefs layer warm, smoky notes into staples like coconut curry and chimichurri. The menu features creative adaptations like a jerk tamarind burger, baked macaroni pie, and crispy cou cou, alongside a vegan fried egg served with mangu. Tropical drinks like sorrel cocktails and passion margaritas pair with a signature passionfruit tres leches cake, making the space a natural fit for casual dinners or happy hours.