Maroma
Audio By Carbonatix
Chef Omar Flores was introduced to cooking at his family’s restaurant in El Paso, serving as a proverbial spark in his culinary journey.
After graduating from the Culinary Institute of America in Hyde Park, NY, he traveled around the U.S., gaining experience at various restaurants, and eventually settled in Dallas. Since then, he’s collected accolades, starting with being named a Rising Star Chef in the city by the Dallas Food and Wine Festival in 2012 and growing into his five James Beard Award nominations.
He’s no stranger to local accolades, either. His work at both Driftwood and Casa Rubia was recognized up until their respective closures. Nowadays, he’s behind beloved Whistle Britches, Muchacho, Even Coast and, now the latest, Maroma.
Located on one of the hottest stretches of real estate in Dallas, Oak Lawn Avenue in the Design District, Maroma will be the base of the brand new Thirteen Thirty Three building, a smaller-scale office building concept with a community lounge, fitness center, rooftop pickle ball court and design that takes pride in its neighborhood.
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According to a release, Maroma is slated to open in September and will focus on coastal Mexican cuisine. It will take its inspiration from Jalisco, Colima, Nayarit, and Sinaloa, which make up a chunk of Mexico’s western edge.
The release states that the menu is inspired by the region’s ceviches, agua chiles, specialty seafood dishes, and mesquite grilled meats, and it is served with the intent of “communal enjoyment. “
Chef Omar Flores is supported by the Marshi family of Big Dill Hospitality in his newest venture, and we’re hoping for a menu preview and some additional renderings as they finalize the details in the coming months.
