As first-time restaurateurs with extensive hospitality experience, Ria and Kevol (Kev) Graham faced a steep challenge opening their first restaurant in Williamsburg, Brooklyn. The neighborhood is home to upscale dining and hotel restaurants, and their July 2020 launch occurred during the height of the COVID-19 pandemic.
Ria, who grew up in Brooklyn with roots in Trinidad and Grenada, and Kev, raised in the Bronx and born in Jamaica, quickly shaped a clear vision for their restaurant. They named it Kokomo after the fictional island referenced in the 1988 Beach Boys song and set out to create a dining experience that transports guests to the Caribbean through food, music, and cocktails.
Kevol “Kev” Graham © Joanna Tricorache
Though the Beach Boys imagined paradise on the West Coast, Kokomo Caribbean Restaurant in Brooklyn quickly became a popular island-inspired retreat. During warm months, live Caribbean musicians perform outdoors while island playlists set the mood inside. The walls and ceilings display an eclectic mix of artwork that enhances the atmosphere. The restaurant sits on a quiet corner of Kent Avenue, and just a two-minute walk away is Marsha P. Johnson State Park (East River State Park), where Charlotte Beach offers sandy shoreline and views of the Manhattan skyline across the river.
Designed by interior designer Dara Young of Aviva Collective, the two-level space features distinct dining zones inspired by Caribbean cultures. An illuminated bamboo bar with handcrafted stools anchors the main room, and sculptural pieces by community artists add texture and charm throughout the interior.
© Kokomo NYC
Begin your meal with one of Kokomo’s signature cocktails. The Rude Gyrl blends Bank’s 5 Rum, Rocky’s clarified milk punch, honey, house-made blackberries and St-Germain granita with fresh lemon. The We Limin’ features Grey Goose vodka, St-Germain, simple syrup, lime juice and guava juice for a bright, tropical sip.
The menu centers on Caribbean cuisine while incorporating spices and ingredients from beyond the islands. The Michelin Guide notes the kitchen “spans the Caribbean and infuses it with unique twists.” Fan favorites include yard-long flatbreads such as rasta pasta topped with shrimp, Jamaican callaloo and plantain; whole-roasted cauliflower in cashew sauce seasoned with allspice; fish tacos; and braised oxtail stew.
© Kokomo NYC
Other standout dishes include lentil meatballs in coconut curry sauce, jerk chicken, the Calypso burger, and a Jamaican Escovitch–style fried red snapper with tamarind sauce served with rice, peas and seasonal vegetables—generously portioned for sharing. Brunch draws crowds for Haitian pikliz fish sandwiches, Koko’s chicken and waffles, and sweet plantain pancakes.
For dessert, the Kokolada pineapple rum cake and the passionfruit-peach cobbler—served warm with soursop ice cream—are tropical finales that send the whole table straight to the islands. Kokomo is open daily except Monday.
Nearby, the Grahams also launched OxKale, a compact takeout storefront offering a modern Caribbean menu of salads, bowls and gyrotis (gyro + roti). OxKale lets customers build customizable Caribbean-style meals ideal for takeout or picnicking in one of the local parks.