Camari Mick Is Going Out on Her Own to Start an Afro-Caribbean Brasserie

"Mick envisions the foods she and Williams "hold close to [their] hearts," she says. The project marks more of a transition into the savory world for Mick. "Think jerk lobster thermidor, coconut canelés, cassava Madeleines," she says. "We're blending that casual fine dining and really trying to hone in on bringing our version of Black food to New York City." The concept is still in early stages as they look for spaces, but Mick is set on Manhattan."

"Mick has already been exploring the overlap between French technique and Afro-Caribbean influences at Raf's, where she was a co-owner and executive pastry chef since its opening in 2023. Toward the end of her tenure, she was "really studying the Moorish influences on Sicily," through dishes like a harissa chocolate cake and a caponata danish. The restaurant's Summer Croissant Club also featured collaborations like dorowot croissants with teff crumb and ayib, a fresh Ethiopian cheese, created in partnership with Hav & Mar's Fariyal Abdullahi."

"Mick, who was the executive pastry chef at the Musket Room from November 2020 until this week, has been one of the stars of the city's new guard of pastry chefs. A three-time James Beard Award semi-finalist for Outstanding Pastry Chef, as well as a 2024 Food & Wine Best New Chef, Mick got her start at fine dining establishments such as Le Bernardin and Eleven Madison Park."

Camari Mick departed Elizabeth Street Hospitality to focus on L'Atelier Ébène, an Afro-Caribbean brasserie she is developing with Brittney "Stikxz" Williams. The menu will blend French technique and Afro-Caribbean flavors with dishes like jerk lobster thermidor, coconut canelés, and cassava Madeleines. They are pursuing Manhattan locations and plan casual fine-dining presentations of Black food. Mick explored French–Afro-Caribbean overlaps at Raf's, incorporating Moorish Sicilian influences in items such as harissa chocolate cake, caponata danish, and collaborative dorowot croissants with teff crumb and ayib. She served as executive pastry chef at the Musket Room from November 2020 until this week and is a three-time James Beard semi-finalist.

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