shaped my cooking and interpret them through the lens of a Las Vegas steakhouse,” he says.“ We wanted to create something that felt true to me while still belonging here.”
Onwuachi’ s distinct perspective comes into focus on the plate, where Caribbean tradition, personal memories, and Las Vegas indulgence come together in dishes that are soulful and sophisticated. The menu offers plenty of temptations— including decadent caviar-laced patties, fragrant black truffle mac pie, and rich curried goat agnolotti— but here, the chef narrows down his personal top three choices. His criteria:“ Together, they really tell the story of Maroon.”
JERK CHICKEN
The masterful depth of flavor and balance of spices in Maroon’ s jerk chicken makes it a mouthwatering must-order.“ It’ s a dish I’ ve been working on and refining throughout my entire career,” says Onwuachi, who sources pimento wood for the jerk pit directly from Jamaica for added authenticity.“ Everything from the seasoning and marinade to the cook over the jerk pit has been considered and refined over the years. This is the version I’ ve always wanted to serve.”
CREDIT: COURTESY PHOTOS
TORO BUJOL
On the lighter and brighter side, this is Onwuachi’ s luxurious interpretation of the Trinidadian saltfish buljol. Instead of salt cod, the reimagined version features raw ultra-premium toro, hamachi and braised octopus. Fiery Scotch bonnet peppers give it a familiar kick, and the deepfried saltines served on the side add a layer of addictive, crispy texture.“ The Toro Bujol shows how we can take Caribbean flavors and present them in an unexpected way,” says Onwuachi.
CRISPY CHILEAN SEA BASS
This standout, easily-sharable dish delivers four golden brown cubes of buttery Chilean sea bass that hits crispy, savory, sweet and spicy notes all at once. The lightly fried fish is balanced by the sharp pucker and smoky heat from Onwuachi’ s version of Jamaican escovitch. The brown stew rounds things out.“ The Crispy Chilean Sea Bass brings another layer with brown stew, buttered escabeche and cilantro. It’ s rooted in familiar Caribbean flavors, but with a fresh approach.”