At Maroon, rum-aged steaks, live-fire jerk cooking, and Jamaican flavors reshape the Strip steakhouse.
Las Vegas is synonymous with steakhouses, but it’s never seen one like Maroon. 2019 F&W Best New Chef Kwame Onwuachi just opened the first-ever Afro-Caribbean restaurant on the Strip, a long-overdue addition to one of the city’s most established dining traditions.
Inside the maroon-hued steakhouse, a flaming jerk pit commands attention. It serves as a dramatic backdrop for rum-aged steaks, a reggae soundtrack, and a reservation book that’s packed weeks in advance.
Onwuachi has been unstoppable. He’s a James Beard Award winner and Top Chef competitor. He has earned honors from The New York Times, a spot on the Time 100 Most Influential People of 2025, was the head chef at the Met Gala 2025, and one of the culinary stars in the seventh season of Chef’s Table. He also built a national profile with his New York City and Washington, D.C. restaurants, Tatiana and Dōgon, respectively.
But he calls Maroon his most important opening yet. Here, he marries the flashy Las Vegas idea of a steakhouse — spectacle, polish, and buttery Tomahawks — with Jamaican cooking and a uniquely swanky vibe…