Two islands meet a Brooklyn kitchen — a tealwater study in jerk, kalua, citrus, smoke, and a long, slow rum.
An editorial study of two cuisines that share the same DNA — citrus, smoke, fish, fire, fruit, rum. We placed them on the same plate. We placed the plate in Brooklyn.
Maui Brooklyn is the borough's first dedicated Caribbean & Hawaiian kitchen and tiki bar — a deliberate marriage of two food cultures that share the same DNA. Bright citrus, slow-smoked meats, fresh fish off the boat, sweet tropical fruit, and a love of cooking over open fire.
Caribbean fire. Hawaiian sun. Brooklyn table. Every plate is built to share. Every drink is built around the rum, the reposado, the room.
Aloha and Irie are not opposites. They're cousins. We're just putting them on the same plate.
From the kitchen, expect jerk-glazed kalua pork, plantain poke, oxtail rice and peas, huli huli skewers, whole jerk-rubbed snapper, and a raw bar that draws from both Pacific and Atlantic. From the bar, a 200+ rum library that runs from rhum agricole to Hawaiian craft distilleries, poured into proper tiki vessels.
Issue No. 09 reads in teal — the color of Caribbean shallows and a Hawaiian dawn. Yellow is the ornament. The kitchen is the headline.
Plates from the kitchen, glassware from the bar, light from the room. Brooklyn, slow read — framed in teal.
Reservations, private events, press, partnerships. We answer fast — like an editor on deadline.