At Solomon & Kuff Rum Hall, our mission is to create a cosmopolitan community gathering space where the avant garde, open minded, innovators, tastemakers, and the enterprising intersect. No matter their origin or background, our guests must feel that they’ve entered into our house through a door that is invitingly unlocked—Solomon & Kuff Rum Hall: One vibe, one tribe, one love.
We feature a selection of about 100 rums and cocktails that draw upon Caribbean flavors like; sorrel; avocado; seaweed; curries, and even proteins; various herbs; fruits; vegetables; and spices found in West Indian cuisine.
The cocktail and spirit program are complimented by smaller-scale wine and craft beer selections. Solomon & Kuff opts to bypass most conventional West Indian dining fundamentals in favor of rustic dishes and slowly developed flavors.
Menu items include: Yucca Fries complimented by a flavor packed green chili aioli; Escovitch skewers paired with a decadent warm onion and pepper marmalade; and Jerked Japanese Eggplant drizzled with a rich red wine thyme vinaigrette.
Caribbean inspired cuisine is on trend. The October 27, 2015 dining section of the New York Times predicted, “…the next place to spark New York City’s culinary interest may just be the Caribbean…where the cooking is often spectacularly bright, complex, and flavorful.”
Our establishment derives its name from the extraordinary life odyssey of the 18th century, native-born enslaved African, Venture Smith. At only 10 years old, he was captured and sold for 4 gallons of rum and a piece of calico cloth.
Later in life, through hard work and thrift, Smith purchased not only his own freedom, but that of his family, and went on to become a successful landowner and entrepreneur. Solomon and Kuff were Smith’s sons.