This December, two culinary powerhouses unite for a festive treat. HAAM and Ras Plant Based—the acclaimed Ethiopian gem helmed by James Beard Award semi-finalist Chef Romeo Regalli—are teaming up to present an exclusive holiday special, available from December 1st to December 24th.

At the heart of this collaboration is a reimagined take on Pastelón. A blending of the sweetness of Dominican-style plantain lasagna with the bold complexity of Ethiopian spices and the rich, earthy flavors of Trinidadian Callaloo. This vibrant fusion of Latin, West Indian, and African culinary traditions offers an extraordinary experience that is both innovative and indulgent. Available at both HAAM and Ras Plant Based, this holiday special is set to be a standout addition to your festive celebrations.

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Exploring HAAM: One of the Top Plant-Based Caribbean Cuisine in NYC

Weekend Brunch

Weekend Brunch at HAAM with a Caribbean Twist

Alongside its exciting holiday collaboration, HAAM is bringing bold, vibrant flavors to your weekends with a brand-new brunch menu. Featuring Caribbean-inspired twists, this lineup transforms classic brunch favorites into fresh, island-infused delights. Here is a sneak peek at what is in store:

• “Steak” and Eggs—Juicy plant-based steak served alongside golden, crispy yucca fries for a hearty, flavorful bite.

• Tres Leches French Toast—A decadent creation topped with luscious blackberry compote and a drizzle of maple syrup, ideal for sweet brunch lovers.

Bring your friends, soak up the warm ambiance, and savor the bold, dynamic dishes that make brunch at HAAM a weekend must. Prepare for your new brunch tradition.

New Bar Program

Introducing HAAM’s New Bar Program

Exciting things are shaking up at HAAM—raise a toast to their all-new bar program! This vibrant menu showcases an inspired mix of Caribbean-infused cocktails alongside their signature wine-based creations, promising something for every palate. Standout highlights include:

• Tamarindo Mojito—A tantalizing blend of tangy tamarind pulp, rich dark rum, and a burst of zesty lemon, brought to life with aromatic fresh mint. This refreshing cocktail balances the tartness of tamarind with the smooth warmth of rum, offering a sophisticated twist on the classic mojito.

• Madre Azul —A vibrant tropical escape in a glass, this cocktail combines the bold sweetness of pineapple-infused tequila with the citrusy brightness of orange and lemon juice. A splash of Blue Curaçao adds a striking azure hue and a hint of orange zest, making it as visually captivating as it is flavorful.

Not in the mood for alcohol? HAAM’s mocktail options are just as enticing:

• Morirsoñando—A luxurious fusion of fresh-squeezed orange juice, rich evaporated milk, and a hint of fragrant vanilla, this creamy delight delivers a velvety texture with a bright citrus kick. The ideal balance of sweetness and tanginess makes it a comforting yet refreshing treat.
• Fresh Sorrel Juice—A vibrant ruby-red drink crafted from hibiscus flowers, this tangy and slightly tart beverage is infused with warming spices like cinnamon and cloves. Its bold flavor and aromatic spices make it an invigorating option for any time of year.

Whether you are indulging in a cocktail or savoring a non-alcoholic treat, HAAM’s bar program is an excellent complement to their flavorful dishes.

About HAAM

HAAM [Healthy as a Motha]

Located at 234 Union Ave in East Williamsburg, HAAM [Healthy as a Motha] is a vibrant, plant-based eatery that blends Caribbean flavors with a commitment to sustainability. Founded by Chef/Owner Yesenia Ramdass, HAAM is a culinary tribute to her Dominican roots and her husband’s Trinidadian heritage, offering dishes that celebrate the rich, diverse tastes of the Caribbean while prioritizing ethical, plant-forward dining.

What started as a cloud kitchen in Sunnyside, Queens, has evolved into a cherished full-service restaurant beloved by both vegan and non-vegan diners. The menu features standout dishes like the Sweet Plantain Boat, Yuh Motha’s Mofongo, and the Buss Up Shut Roti Platter, alongside refreshing drinks such as cold-pressed sugarcane juice and homemade tamarind juice.

With seating for 30 guests and an intimate six-person bar, HAAM invites diners to come for the food, soak in the vibrant atmosphere, and leave feeling nourished in both body and soul. Whether you are here to celebrate the holidays, enjoy a festive brunch, or sip on a handcrafted cocktail, HAAM offers an unforgettable and meaningful experience.