Big Dill Hospitality announced Monday morning that Maroma, its newest concept offering all-day dining led by award-winning Chef Omar Flores and the Marshi family, is set to open Monday, May 4 in Dallas’ Design District.
Located at 1333 Oak Lawn Avenue on the ground floor of the newly built Thirteen Thirty Three Building, Maroma introduces a refined coastal Mexican dining experience.
The menu draws inspiration from the culinary traditions of Mexico’s coastline, highlighting ceviches, aguachiles, seafood and mesquite wood-grilled meats.
Menu highlights include a cold bar featuring Chilled Mercado Oysters; Spot Prawn Aguachile Verde and the signature Marisco Tower featuring an assortment of chilled oysters, lobster, red snapper ceviche, poached shrimp and montaditos.
Shareable starters include Little Neck Clams Chori-Papa with Mexican chorizo, fingerling potatoes, fennel confit, white wine and chipotle chile broth; Chargrilled Oysters – Chile toreado and garlic herb butter, lime and grilled baguette; and Smoked Beef Cheek Barbacoa Sopes, set the tone for the menu.
From the grill, dishes include Jumbo Prawns; Sea Bream A la Talla and Tacos Dorado Gobernado, alongside composed plates like Spanish Octopus “A La Brava” and Red Snapper.
The beverage program is anchored by a curated agave collection. Standouts include the bourbon-based Peeled Proof; Corona y Caña with artisanal pineapple rum; Maroma Paloma with tequila; and the shareable cocktail, Cazuela with Hennessy VS, white peach puree, cocchi vermouth, lime juice, honey syrup, prosecco.
“Maroma is meant to transport people – to a place, a moment, and a feeling,” Alexander Urrunaga, COO of Big Dill Hospitality said in Monday’s press release. “When people go out, they want energy, connection, and a sense of occasion. Maroma is about delivering that through purposeful sophistication, where every detail contributes to the experience.”
Big Dill’s CEO expressed what the restaurant can signfiy among Dallas’ restaurant landscape.
“Maroma represents the next evolution of our approach to hospitality,” Alec Marshi, CEO of Big Dill Hospitality added. “We set out to create something vibrant yet refined – where exceptional food, thoughtful cocktails, and an intentional atmosphere come together seamlessly.”
The culinary direction led by Chef Omar Flores balances the coastal Mexican traditions with modern technique for his menu.
“Coastal Mexican cuisine is incredibly expressive,” Flores said. “You have pristine seafood, bright citrus, and the influence of fire – but it’s about control and balance. At Maroma, every dish is crafted with discipline and intention, allowing those elements to shine in a refined way.”
Approximately 3,800-square-feet, accommodating up to 150 guests across the dining room and patio.
Maroma’s atmospherewill embody a “Daylight to Dusk” philosophy. By day, the space feels bright, coastal, and social. Come night time, lighting softens, music deepens for a more intimate setting.
Big Dill Hospitality is a Dallas-based hospitality group led by Flores and the Marshi family. Concepts include Casa Brasa, Even Coast and Muchacho and now Maroma.
Maroma will be open Sunday – Wednesday: 11 a.m. – 10 p.m. and Thursday – Saturday: 11 a.m. – midnight.
Take a peek inside the restaurant ahead of it’s May 4 opening below:
–From staff reports