HAAM Caribbean Plant Cuisine

Reviews

• BB

  Brianna Baker

  Oct 7, 2026
  5.0
  Truly one of the best meals I've had in a while - I was absolutely blown away by my meal and the service at HAAM. It's funny, I remember visiting years ago and actually recall not being a fan - oh how that has changed! Our waiter, whom I sadly cannot recall his name (maybe it was Eric? Not sure) was so kind, helpful, and really made the whole night special. I began with the Sorrel #7 cocktail, which was similar to a margarita and was the right beverage choice. To eat, we had the Nachos (delicious, can never not order nachos if on a menu), the Oxtail (a must-order), the Macaroni Pie (yum!) and the Salmon Fettuccini (mind blowing - I truly couldn't believe how much this tasted like "real" salmon). A non-vegan would not know all of this was vegan. We left full and incredibly happy and I cannot wait to come back.
• FC

  Fostena Life Coaching

  Oct 3, 2026
  5.0
  I took my two sisters to HAAM to celebrate their birthdays, and we all loved it. The food was delicious, well-seasoned, and full of flavor. We enjoyed the Carib Nachos, Curry Chik’n Wontons, Motha Earth Salad Bowl, Jerk Salmon Fettuccine, Yuh Motha’s Mofongo, and Buss Up Shut Roti Plate. My sisters aren’t vegan, and they loved the food too! Wilson was excellent and attentive. We had a wonderful experience and I would happily be back for my Birthday in December 🎉
• MB

  Mia Boloix

  Sep 29, 2026
  5.0
  Genuinely one of the best meals i’ve had in years. Went with a group, 2 vegans and 2 non-vegans and we all were blown away. We ordered 2 aps, 4 entrees and shared everything. The biggest highlights were the nachos and the salmon fettuccini - both were actually INSANE. The salmon was PERFECT. I cannot stress this enough!! We also ordered the ceviche, oxtail, mofongo, and steak and rice. We loved everything, truly!! Our server was very friendly and thorough with his suggestions, we loved him! Can’t wait to come again and try some dessert!!
• UI

  Uwa Ihionkhan

  Sep 25, 2026
  5.0
  10/10 experience! I tried the jerk tamarind burger, yuca fries, and tres leches, and everything was delicious. My favorite item was the yuca fries - the perfect balance of sweet and savory. I love how diverse and creative the menu is, and the discount included with my DoorDash order made coming back for a second order an easy choice. I’m already excited to try the oxtail, cheesecake, every empanada flavor, and of course get those yuca fries again—wishing HAAM nothing but continued success!
• MM

  maciek macak

  Sep 18, 2026
  4.0
  Haam Caribbean Plant Cuisine in Williamsburg is the kind of place where the sunlight does half the greeting. The room is airy, bright, and open, the sort of space that makes you slow down before you even sit. The decor is simple and intentional, plants tucked into corners, soft colors, and an easy warmth that mirrors the neighborhood outside. On my birthday, I came with my daughter and granddaughter, and the dining room was already full of locals who seemed to treat Haam as an extension of their own living rooms. That sense of belonging is part of the story here. Caribbean food is memory food, identity food, and Haam’s plant based approach is not a departure from tradition but a reinterpretation of it. The menu blends Dominican and Trinidadian roots with a modern Brooklyn sensibility. The Curry Chikn Wontons arrived first. They were golden and crisp, but the filling was so minimal and the dough so thick that the curry flavor barely surfaced. The tamarind and cucumber chutneys were excellent, bright and balanced, and they carried the dish more than the wontons themselves. The Sweet Plantain Boat followed, and this was where the kitchen’s intentions became clear. A whole ripe plantain, spiced beef, melted queso, purple slaw, and tamarind reduction created a dish that felt both familiar and new. It tasted like a celebration of Caribbean comfort food, but with a lighter touch. It was delicious and generous, the kind of plate that makes you pause between bites. The Jerk Salmon Fettuccine was another example of Haam’s hybrid style. Jerk seasoning and creamy alfredo should not work together, but here they do. The salmon was tender, the pasta coated in a sauce that tasted like the islands filtered through an Italian grandmother’s kitchen. It was very good and surprisingly cohesive. The Oxtail Rice and Peas was deeply satisfying. Tender oxtail, rice and peas, caramelized maduros, and crisp cabbage slaw created a dish that felt rooted in tradition. It was comforting and well seasoned, a reminder that plant based Caribbean cuisine can still carry the emotional weight of the original dishes. The Tostones, however, missed the mark. They were hard and tough, lacking seasoning, and even the chimichurri on top tasted flat. It was the only dish that felt out of step with the rest of the meal. Dessert brought everything back into focus. The Passionfruit Tres Leches was the best thing we had. Light, fragrant, and soaked just enough, it tasted like a memory you want to keep. It was the perfect ending to a meal that was about more than flavor. It was about family, about marking a birthday, about sitting in a room full of sunlight and locals and feeling part of something. Service was efficient and warm. Prices sit in the medium range and feel fair for the quality and creativity. The restaurant is very clean, and the atmosphere is inviting without trying too hard. Haam is not just a plant based Caribbean restaurant. It is a place where tradition is honored through reinvention, where dishes carry cultural stories even when ingredients shift. Not every plate is perfect, but the experience is meaningful, and the highs are very high.