{"id":756887,"date":"2026-04-27T15:44:01","date_gmt":"2026-04-27T15:44:01","guid":{"rendered":"https:\/\/www.europesays.com\/us\/756887\/"},"modified":"2026-04-27T15:44:01","modified_gmt":"2026-04-27T15:44:01","slug":"chef-omar-flores-debuts-maroma-in-dallas-design-district","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/756887\/","title":{"rendered":"Chef Omar Flores debuts Maroma in Dallas Design District"},"content":{"rendered":"<p>A new coastal Mexican restaurant is opening in Dallas\u2019 Design District from an acclaimed chef and tenured hospitality group. Called <strong><a href=\"https:\/\/maroma-restaurant.com\/\" target=\"_blank\" rel=\"nofollow noopener\">Maroma<\/a><\/strong>, it will open Monday, May 4 on the ground floor of the Thirteen Thirty Three Building at 1333 Oak Lawn Ave., according to a release. <\/p>\n<p><a href=\"https:\/\/dallas.culturemap.com\/news\/restaurants-bars\/chef-omar-flores-maroma\/\" target=\"_blank\" rel=\"nofollow noopener\">Maroma<\/a> comes from Big Dill Hospitality (the folks behind Casa Brasa, Even Coast, and Muchacho) and is led by chef Omar Flores, one of Dallas&#8217; most prolific chefs, and the Marshi family. (Flores is <a href=\"https:\/\/dallas.culturemap.com\/news\/restaurants-bars\/tastemaker-award-nominees-2026\/\" target=\"_blank\" rel=\"nofollow noopener\">nominated<\/a> for a 2026 CultureMap Tastemaker Award for Chef of the Year, and Casa Brasa is <a href=\"https:\/\/dallas.culturemap.com\/news\/restaurants-bars\/best-new-restaurants-dallas-tournament\/\" target=\"_blank\" rel=\"nofollow noopener\">nominated<\/a> for Best New Restaurant.)<\/p>\n<p>The menu will focus on refined coastal Mexican cuisine, including seafood, citrus-forward dishes, and items cooked over a wood-fired grill, they say.<\/p>\n<p class=\"shortcode-media shortcode-media-rebelmouse-image\"> <img loading=\"lazy\" decoding=\"async\" id=\"e1b9e\" data-rm-shortcode-id=\"2e91c9db845897c23c04a090c0a8b1f4\" data-rm-shortcode-name=\"rebelmouse-image\" class=\"rm-shortcode rm-lazyloadable-image \" lazy-loadable=\"true\" src=\"data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201600%201200'%3E%3C\/svg%3E\" data-runner-src=\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2026\/04\/maroma.jpg\" width=\"1600\" height=\"1200\" alt=\"Maroma\"\/> The sophisticated bar area.Photo courtesy of Maroma<\/p>\n<p>The 3,800-square-foot space will seat up to 150 guests across a sophisticated dining room and patio. Maroma will be open for lunch and dinner, the release says, offering a brighter, more casual feel during the day and transitioning to a more subdued setting in the evening.<\/p>\n<p>Menu highlights include raw bar items, shareable starters, and grilled entrees, including:<\/p>\n<ul class=\"ee-ul\">\n<li> <strong>Chilled Mercado Oysters<\/strong> &#8211; served with chiltepin mignonette, fresh horseradish, cocktail sauce, and salsa marisquera <\/li>\n<li> <strong>Spot Prawn Aguachile Verde<\/strong> &#8211; serrano-cucumber broth with avocado, pickled red onion, cucumber, and chiltepin <\/li>\n<li> <strong>Marisco Tower<\/strong> &#8211; a chilled seafood assortment with oysters, lobster, red snapper ceviche, poached shrimp, and montaditos <\/li>\n<li> <strong>Little Neck Clams Chori-Papa<\/strong> &#8211; clams with Mexican chorizo, fingerling potatoes, fennel confit, white wine, and chipotle broth <\/li>\n<li> <strong>Chargrilled Oysters<\/strong> &#8211; topped with chile toreado, garlic herb butter, lime, and grilled baguette <\/li>\n<li> <strong>Smoked Beef Cheek Barbacoa Sopes<\/strong> &#8211; a shareable starter featuring slow-cooked beef cheek <\/li>\n<li> <strong>Jumbo Prawns<\/strong> &#8211; mesquite-grilled with gochujang adobo, chile butter, rancho gordo corona beans, and mojo verde <\/li>\n<li> <strong>Sea Bream A la Talla<\/strong> &#8211; served with salsa, black beans, arroz verde, slaw, and corn tortillas <\/li>\n<li> <strong>Tacos Dorado Gobernado<\/strong> &#8211; a crispy taco-style seafood dish <\/li>\n<li> <strong>Spanish Octopus \u201cA La Brava\u201d<\/strong> &#8211; a composed seafood plate with bold seasoning <\/li>\n<li> <strong>Red Snapper<\/strong> &#8211; prepared with a balance of coastal flavors and technique <\/li>\n<\/ul>\n<p>Beverages will include agave spirits and cocktails, with options like the <strong>Peeled Proof <\/strong>with bourbon and banana liqueur, the <strong>Maroma Paloma<\/strong> with tequila and grapefruit, and a shareable <strong>Cazuela<\/strong> with cognac, peach, and prosecco.<\/p>\n<p class=\"shortcode-media shortcode-media-rebelmouse-image\"> <img loading=\"lazy\" decoding=\"async\" id=\"28dc0\" data-rm-shortcode-id=\"4dd200004dd02333efeb2060872393f3\" data-rm-shortcode-name=\"rebelmouse-image\" class=\"rm-shortcode rm-lazyloadable-image \" lazy-loadable=\"true\" src=\"data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201600%201200'%3E%3C\/svg%3E\" data-runner-src=\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2026\/04\/1777304641_993_maroma.jpg\" width=\"1600\" height=\"1200\" alt=\" Maroma\"\/> Cazuela cocktail, meant to be shared.Photo courtesy of Maroma<\/p>\n<p>\u201cMaroma is meant to transport people &#8211; to a place, a moment, and a feeling,\u201d says Alexander Urrunaga, COO of Big Dill Hospitality, in the release. \u201cWhen people go out, they want energy, connection, and a sense of occasion. Maroma is about delivering that through purposeful sophistication, where every detail contributes to the experience.\u201d<\/p>\n<p>Flores adds that the menu is rooted in balance and restraint.<\/p>\n<p>\u201cCoastal Mexican cuisine is incredibly expressive,\u201d he says. \u201cYou have pristine seafood, bright citrus, and the influence of fire &#8211; but it\u2019s about control and balance. At Maroma, every dish is crafted with discipline and intention, allowing those elements to shine in a refined way.\u201d<\/p>\n<p>Once it opens May 4, Maroma will be open 11 am-10 pm Sunday through Wednesday and 11 am-12 am Thursday-Saturday.<\/p>\n","protected":false},"excerpt":{"rendered":"A new coastal Mexican restaurant is opening in Dallas\u2019 Design District from an acclaimed chef and tenured hospitality&hellip;\n","protected":false},"author":3,"featured_media":756888,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[5135],"tags":[5229,27144,1596,18465,111592,43634,10084,358,3187,67,586,132,5230,68,2969],"class_list":["post-756887","post","type-post","status-publish","format-standard","has-post-thumbnail","category-dallas","tag-america","tag-chefs","tag-dallas","tag-design-district","tag-maroma","tag-mexican-cuisine","tag-openings","tag-texas","tag-tx","tag-united-states","tag-united-states-of-america","tag-unitedstates","tag-unitedstatesofamerica","tag-us","tag-usa"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/116477445047368024","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/756887","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=756887"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/756887\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/756888"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=756887"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=756887"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=756887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}