The Story Behind Kaccao
Kaccao begins where many great stories do, in the rich, fertile soil of the Dominican Republic. The name itself is a tribute to cacao, the bean that has nourished generations, and to the founder's grandfather, who cultivated cacao on land passed down through her family.
Long before this restaurant existed, his harvest fed a kitchen, her grandmother's. From the same earth that grew the cacao came the rice, the plantains, the herbs that became the meals defining every family gathering. Sunday sancochos. Weeknight mangú. Aromas that meant home.
Kaccao is named for that bean, that land, and the love that turned both into supper.
Honoring the Past, Celebrating the Future
Kaccao is a tribute and a transformation. It honors the hands that came before, the farmer, the cook, the family who gathered, while reimagining their inheritance for a new table in Tamarac.
Just as cacao becomes chocolate, and chocolate becomes joy, the recipes we serve are both the same and brand new. Familiar at first taste; surprising on the second. A bridge between what was and what will be.
A Taste of the Dominican Republic
Walk into Kaccao and you should feel the warmth of a Dominican home, vibrant, generous, slightly mischievous. Music in the room. Garlic and oregano in the air. A grandmother somewhere nearby who would approve.
Every plate is grounded in the dishes she cooked, La Bandera, mangú, sancocho, café de greca, prepared with the same patience and pride. The flavors are unapologetically of the island. The hospitality is, too.
Join our table.
Twenty-five seats. Reserve yours, and we’ll save a place for you the way family does.
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