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Address and Contact Information
Address: 416 E 36th St, Charlotte, NC 28205
Phone: (704) 919-0020
Website: https://mabitropical.com/
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Order and Reservations
Reservations: waitly.com
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MaBí Cocina Tropical
Latin Caribbean Restaurant with Dominican Flavors and Tropical Influences. Crafted cocktails, chef driven menu, amazing atmosphere in the heart of NoDA.
Menu — MaBí Cocina Tropical
Location. NoDa. 416 E 36th St Unit 600. Charlotte, NC 28205. 704-919-0020. [email protected]. Contact Us. Hours. Tuesday — Thursday 4 pm — 10pm. Friday …
Mabí Cocina Tropical (@mabitropical_noda) – Instagram
13K followers · 139 posts · Tropical restaurant in Charlotte (NoDa) Brunch, Dominican cocktails, and terrace atmosphere. Reserve or place your order.
Reviews
Maria P
Wasn’t sure what to think since I saw mixed reviews when I looked up this restaurant. The snapper was very good, moist with the taste of the rub on the outside. Chicken al Carbon was tasty (per my husband who pretty much only eats chicken). We were here for ❣️ Day. Lots of families here. Not a complaint, just an observation. Some reviews complained about the volume of the music. I thought it was appropriate, while my husband thought it was a touch loud. I liked the dance vibe of the music.
… moreM. B.C.
I wanted to try a new place. I relied on review stars and went to MaBi. I regretted the choice for only one reason. Mofongo lacked Latin spices flavor. The meat was somewhat tuff to chew. Portions are moderate-to-small compared to price. $35 mofongo about 1.5 times bigger than a golf ball with 4 shrimp and tuff churrasco. The leafy greens and red cabbage are just for decoration. The broth had no flavor. My husband said his rice and beans with meat was just OK. Nothing special. We can do better at home. I have no idea why Punta Cana has less review stars but, I will go back to Punta Cana because the food was better over there. Although MaBi’s good music can be slightly lower -so that we do not have to be talking loud over music- we did appreciated the music, the clean, modern atmosphere, and service. No fruit drinks representing the Caribbean but sodas and alcoholic drinks.
… moreAriel Nuñez
Mabi Tropical was amazing from start to finish. The food was fresh, flavorful, and full of authentic tropical taste. Huge shoutout to Malu for creating such a welcoming vibe and making sure everything was on point.
Our server was outstanding—friendly, attentive, and made the whole experience smooth and enjoyable without rushing us. You can tell the team really cares about their guests. Great food, great service, great energy. We’ll definitely be back.
… moreOur server was outstanding—friendly, attentive, and made the whole experience smooth and enjoyable without rushing us. You can tell the team really cares about their guests. Great food, great service, great energy. We’ll definitely be back.
Ofelia VG
The cuisine was exceptional, scoring a perfect 10 out of 10, with a super atmosphere. The staff, particularly Alan, provided excellent service, being very courteous and friendly.
… moreShiniqua Lee
My book club and I visited this place for our meeting. I wasn’t sure what to expect, but I was pleasantly surprised. I ordered the Sancocho de Mariscos, it was delicious! Honestly, everything that came out of the kitchen looked amazing. The cocktail and mocktail selection was diverse and was really good as well. Definitely recommend!
… moreMiguel Gonzalez
Nice place in the up-and-coming Noda area. I appreciate its unique take on classic Dominican dishes, giving them a twist and elevating them with great presentation and excellent taste. The prices are reasonable, and the service is really good. I would recommend this restaurant to anyone looking to enjoy fine dining with a Dominican flair. I believe Charlotte was missing a place like this, and I am glad it finally arrived.
… moreCharles Hands
The food was very tasty. I ordered the fried rice with shrimp added. The sweet plantains are good and the avocado was fresh. I enjoyed the Daisy drink, and the grapefruit drink was nice too. I enjoyed the upbeat music playing, and the staff are chill cool. The guac was very tasty also, light with a citrus style taste.
… moreTania Perritt
As a Dominican who grew up eating authentic comida criolla, my experience at Mabi Tropical Café was honestly disappointing. The food was extremely salty, to the point where it overpowered any real seasoning or flavor. Nothing tasted like the balanced, well‑seasoned dishes you expect from Caribbean cooking.
The service was painfully slow — not because the kitchen was busy, but because the staff seemed disorganized and inattentive. It set a bad tone for the entire meal.
But the biggest issue was the “mofongo.” What they served was not mofongo. Any Dominican knows mofongo is made with fried green plantains mashed with garlic, chicharrón or bacon, and brought together with a little broth. What I got was basically boiled plantains mashed like mangú — dense, bland, and completely missing the texture and flavor that define the dish. It was honestly unpleasant.
To understand why the food tasted so far off from Dominican cuisine, I asked where the chef was from. They told me Guatemala. There’s nothing wrong with a chef from anywhere cooking Dominican food, but if you’re going to put Dominican dishes on the menu, you need to respect the basics. This wasn’t even close.
Overall, the food, the technique, and the service all missed the mark. I wouldn’t return, and I wouldn’t recommend this place to anyone looking for real Dominican flavor.
… moreThe service was painfully slow — not because the kitchen was busy, but because the staff seemed disorganized and inattentive. It set a bad tone for the entire meal.
But the biggest issue was the “mofongo.” What they served was not mofongo. Any Dominican knows mofongo is made with fried green plantains mashed with garlic, chicharrón or bacon, and brought together with a little broth. What I got was basically boiled plantains mashed like mangú — dense, bland, and completely missing the texture and flavor that define the dish. It was honestly unpleasant.
To understand why the food tasted so far off from Dominican cuisine, I asked where the chef was from. They told me Guatemala. There’s nothing wrong with a chef from anywhere cooking Dominican food, but if you’re going to put Dominican dishes on the menu, you need to respect the basics. This wasn’t even close.
Overall, the food, the technique, and the service all missed the mark. I wouldn’t return, and I wouldn’t recommend this place to anyone looking for real Dominican flavor.
Rocco Velez
We visited this weekend. And our observations are mixed, but with good expectations. We ordered a few dishes and an apetizer. This is still a new restaurant and there’s time for improvement. The good: the flavors are there and they put an effort on presentation. The decor is modern and welcoming. Where they need to improve : definitely service. The staff seems to ignore you from time to time, as if you are not there. When we arrived, 2 employees and the bar team locked eyes with us and looked away for 8 to 10 minutes. Same to pay. The music, while decent, was extremely loud, making it difficult to talk. Most importantly, food temperature. Our food arrived in good time but at room temperature. The restaurant had only 5 tables occupied. Patrons should be given the option to choose high or low table. Generally good experience, but need to work on turning things around a bit.
… moreEvan Diamond
Located in the NoDa neighborhood, MaBí (pronounced Mah-bee) brings a rich and flavorful Dominican experience to Charlotte. Housed in the former spot of Figo36, this restaurant is part of the Raydal Restaurant group, known for their popular Sabor Mexican brand and other Latin eateries across the city. MaBí offers a refreshing take on Caribbean cuisine, with a strong emphasis on Dominican dishes that the owner, Dalton, holds dear from his family’s culinary traditions.
From the moment you step in, it’s clear that MaBí goes above and beyond to deliver a comprehensive dining experience. Unlike other Caribbean spots in Charlotte where entrees come with just one side or require additional a la carte orders, MaBí’s plates are generously portioned with multiple sides, leaving you fully satisfied. Expect your main course to be accompanied by rice, an additional starch like tostones, and fresh ripe avocado or salad.
The menu is diverse and extensive, featuring everything from appetizers to sandwiches, main plates, and desserts. The drink menu is also impressive, with options that are thoughtfully crafted to pair well with the Dominican flavors. Even the spirit-free menu offers well-curated choices, ensuring everyone finds something to enjoy. Service is friendly and attentive, with the staff frequently checking in to ensure a great dining experience.
Portion sizes are generous, offering excellent value for the quality of food. My dining partner and I struggled to decide what to order, so we ended up trying multiple entrees—and we still hoped we’d have room for dessert because the Flanchoco was calling our names.
We started with the Empanada Cativia, a trio of cassava empanadas filled with pernil (pork), ropa vieja (beef), and charcoal-roasted chicken, served with a creamy, slightly smoky rosada dipping sauce. The ropa vieja was the standout, bursting with rich, savory flavors. The pernil came in second, and while the charcoal-roasted chicken was tasty, it could have used a bit more seasoning to really shine. The rosada sauce was so good that I kept dipping into it throughout the meal.
Next, we tried the Cuban Sandwich. I’ve had my fair share of Cubanos in Charlotte, so I was curious to see how MaBí’s version would stack up. While it was a good sandwich, it didn’t quite hit the mark for a true Cuban experience—the bread wasn’t pressed as thin and crispy as I prefer. That said, the side of root vegetable chips was a pleasant surprise—crispy and flavorful, they disappeared quickly.
We then moved on to the Pollo al Carbon, a charcoal-roasted chicken served with ensalada rusa, coconut rice, avocado, and tostones. Ensalada rusa is a Russian-influenced potato salad with egg, beets, potato, onion, and mayo. Not being a fan of beets, I passed on this, but my dining partner enjoyed it. The coconut rice, despite my usual aversion to coconut, was mild and quite enjoyable. The tostones were perfectly prepared—thick, well-salted, and not dry like they sometimes can be. The charcoal-roasted chicken was the star of the plate, moist and tender with just the right amount of smoky flavor. A bottled vinaigrette with a hint of mojo added a delightful zing that complemented the chicken beautifully.
We also tried the Sancocho de Marisco, which features pan-fried red snapper and shrimp served with root vegetables, coconut rice, avocado, and a flavorful sauce. The shrimp were cooked to perfection, but the red snapper wasn’t quite to my liking—nothing wrong with it, just not my preferred preparation. The root vegetables, possibly yucca, were soft but cut into cubes that were too thick, making them a bit too starchy in the center, so an extra dip in the sauce helped.
Finally, we dug into the Pernil, a mojo pork dish served with moro rice (Cuban black beans and rice), avocado, pickled onions, and tostones. The moro rice was a fantastic accompaniment to the dish, and the mojo pork was tender, flavorful, and well-balanced with just the right fat-to-meat ratio.
… moreFrom the moment you step in, it’s clear that MaBí goes above and beyond to deliver a comprehensive dining experience. Unlike other Caribbean spots in Charlotte where entrees come with just one side or require additional a la carte orders, MaBí’s plates are generously portioned with multiple sides, leaving you fully satisfied. Expect your main course to be accompanied by rice, an additional starch like tostones, and fresh ripe avocado or salad.
The menu is diverse and extensive, featuring everything from appetizers to sandwiches, main plates, and desserts. The drink menu is also impressive, with options that are thoughtfully crafted to pair well with the Dominican flavors. Even the spirit-free menu offers well-curated choices, ensuring everyone finds something to enjoy. Service is friendly and attentive, with the staff frequently checking in to ensure a great dining experience.
Portion sizes are generous, offering excellent value for the quality of food. My dining partner and I struggled to decide what to order, so we ended up trying multiple entrees—and we still hoped we’d have room for dessert because the Flanchoco was calling our names.
We started with the Empanada Cativia, a trio of cassava empanadas filled with pernil (pork), ropa vieja (beef), and charcoal-roasted chicken, served with a creamy, slightly smoky rosada dipping sauce. The ropa vieja was the standout, bursting with rich, savory flavors. The pernil came in second, and while the charcoal-roasted chicken was tasty, it could have used a bit more seasoning to really shine. The rosada sauce was so good that I kept dipping into it throughout the meal.
Next, we tried the Cuban Sandwich. I’ve had my fair share of Cubanos in Charlotte, so I was curious to see how MaBí’s version would stack up. While it was a good sandwich, it didn’t quite hit the mark for a true Cuban experience—the bread wasn’t pressed as thin and crispy as I prefer. That said, the side of root vegetable chips was a pleasant surprise—crispy and flavorful, they disappeared quickly.
We then moved on to the Pollo al Carbon, a charcoal-roasted chicken served with ensalada rusa, coconut rice, avocado, and tostones. Ensalada rusa is a Russian-influenced potato salad with egg, beets, potato, onion, and mayo. Not being a fan of beets, I passed on this, but my dining partner enjoyed it. The coconut rice, despite my usual aversion to coconut, was mild and quite enjoyable. The tostones were perfectly prepared—thick, well-salted, and not dry like they sometimes can be. The charcoal-roasted chicken was the star of the plate, moist and tender with just the right amount of smoky flavor. A bottled vinaigrette with a hint of mojo added a delightful zing that complemented the chicken beautifully.
We also tried the Sancocho de Marisco, which features pan-fried red snapper and shrimp served with root vegetables, coconut rice, avocado, and a flavorful sauce. The shrimp were cooked to perfection, but the red snapper wasn’t quite to my liking—nothing wrong with it, just not my preferred preparation. The root vegetables, possibly yucca, were soft but cut into cubes that were too thick, making them a bit too starchy in the center, so an extra dip in the sauce helped.
Finally, we dug into the Pernil, a mojo pork dish served with moro rice (Cuban black beans and rice), avocado, pickled onions, and tostones. The moro rice was a fantastic accompaniment to the dish, and the mojo pork was tender, flavorful, and well-balanced with just the right fat-to-meat ratio.