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Samantha Marie Photography
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Samantha Marie Photography
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Samantha Marie Photography
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Samantha Marie Photography
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Samantha Marie Photography
Southlake already knows Omar Flores. As the chef behind Muchacho, one of Town Square’s most beloved dining spots, Flores has built a loyal following among diners who appreciate Mexican cuisine that feels vibrant, spicy, and deeply craveable. With Maroma, his newest concept on Oak Lawn Avenue in Dallas’ Design District, he gives those same fans a fresh reason to point the car toward Dallas — preferably with enough time to relax on the restaurant’s glorious new patio.
Opened in May, Maroma brings Flores’ culinary voice into sharper, more coastal focus, with a seafood-forward menu shaped by citrus, live fire, and a bit of creativity. The restaurant centers on what the team calls “Refined Coastal Mexico,” drawing inspiration from Mexico’s coastal regions through raw bar selections, grilled seafood, agave-forward cocktails and bright, layered flavors.
For diners familiar with Muchacho, Maroma feels like a natural evolution. The cooking still carries Flores’ confident approach to flavor, but the compositions are more refined, the ingredients more delicate, and the overall experience more elegant.
That point of view begins at the cold bar, where chilled oysters arrive with chiltepin mignonette and aguachiles run bright with serrano, cucumber, and avocado. The Marisco Tower — a stunner designed to wow the whole table — layers oysters, lobster, red snapper ceviche, and poached shrimp into a generous introduction to the restaurant’s coastal sensibility.
From there, the menu moves toward the warmth of the grill. Jumbo prawns arrive mesquite-grilled with gochujang adobo, chile butter, and mojo verde. Smoky, bright and deeply satisfying all at once. Sea Bream A La Talla comes with black beans, arroz verde and fresh corn tortillas, while the Spanish Octopus A La Brava and composed red snapper plates reflect Flores’ balance of coastal tradition and modern precision. Smoke, texture and seasoning build across the menu without ever overwhelming the ingredients.
The beverage program follows the same philosophy: intentional, agave-anchored and deceptively enticing. The Maroma Paloma is bright and clean, while the Corona y Caña, a whimsical pineapple rum drink finished with piña colada candy floss, unquestionably has a personality of its own. The shareable Cazuela, built on Hennessy, white peach and prosecco, is the kind of drink that turns dinner into an evening. Maybe an Uber home, too.
The space itself reinforces the mood. At 3,800 square feet, Maroma seats roughly 150 guests across its dining room and patio. Natural materials, layered textures, and soft lighting create a room that feels warm and serene. The restaurant embraces what the team calls a “Daylight to Dusk” philosophy, aka bright and social by day, more intimate and magnetic as evening sets in, with lighting that softens and music that deepens as the night progresses.
The patio may be Maroma’s quiet showpiece: a fully temperature-controlled, year-round terrace framed by lush Bird of Paradise greenery and sleek C-shaped booths that are ideal for shared seafood plates and ordering just one more of those agave-forward cocktails.
Maroma joins Big Dill Hospitality’s growing portfolio alongside Muchacho, Casa Brasa, and Even Coast. But this concept feels less like an extension and more like an evolution featuring a sharper, seafood-driven iteration of what the group does best.
For Southlake fans of Muchacho, Maroma offers a more refined lens on Flores’ approach. For everyone else, it is an elegant introduction. With disciplined technique, exceptional sourcing and a clear coastal point of view, Maroma is one of the most compelling reasons to cross the county line this patio season. Photos by Samantha Marie Photography
Maroma
1333 Oak Lawn Avenue
Dallas
214.644.7662
Maroma-Restaurant.com