Oxtail Wellington. | Scott Chebegia Chef Kwame Onwuachi — the James Beard Award–winning chef behind New York’s Tatiana and Washington, D.C.’s Dōgon — made his Las Vegas debut with a new Caribbean steakhouse in the Sahara. At Maroon, which opened in late April, Onwuachi takes an Afro-Caribbean lens to the classic steakhouse, reimagining it with flavors and techniques from Jamaica and the broader Caribbean diaspora. The restaurant’s name is a nod to the Jamaican Maroons, who escaped slavery and set up their own communities in the island’s mountains in the 17th and 18th centuries. For Onwuachi, that connection to history feels essential at all his restaurants. “It was super important for me to have that tieback,” he says. “Highlighting these people who created something out of survival and something that we take for granted or don’t really know the story of.” The aspect of storytelling is a common thread across Onwuachi’s other restaurants: Tatiana is named after his sister and explores his West African, Caribbean, and Creole heritage, while Dōgon takes inspiration from Benjamin Banneker, a Black astronomer and mathematician. For the interior, Onwuachi teamed up with design firm Modellus Novus, who he worked with for Tatiana and Dōgon. For…
Source: Eater Vegas
