In a city that takes steakhouses seriously, SAHARA Las Vegas is preparing to debut something entirely new. Maroon, the latest concept from James Beard Award–winning chef Kwame Onwuachi, will bring the heart and heat of the Afro-Caribbean to the Las Vegas Strip when it opens inside the hotel in early 2026.
Jamaican spices, coriander, cumin and curry are all unique flavors for steakhouses, explained Derek Morishita, SAHARA Las Vegas’ Vice President of Food and Beverage, and the versatile spice rack at Maroon is what will differentiate this new concept.
“Kwame’s flavors really pop,” Morishita said. “What I fell in love with is how he expresses his culture, his childhood and his story through his food.”
For meeting planners who love the energy and culinary creativity that defines Las Vegas but prefer the benefits of a boutique address, the all-new SAHARA Las Vegas hits that sweet spot.
The hotel’s recent $250 million, multi-year transformation has reimagined every corner—from its guest rooms to its dining portfolio—creating a space where service is personal, experiences are bespoke and, at dining outlets like Maroon, the food tells a story.
Here’s more on the boutique experience that meetings and groups can have at SAHARA Las Vegas.
A Story Told Through Food and Flame
At Maroon, the culinary team is aiming to go beyond the cornerstones of what makes a great restaurant. In addition to exceptional food and service, Morishita wants the restaurant to give guests an experience wherein they can learn about the culture of the Maroon people that the restaurant is named after.
In his book “My America: Recipes from a Young Black Chef,” Onwuachi traces the roots of how Jamaica’s Maroon communities came to be. When the British overtook the Spanish as the island’s colonial rulers in the 17th century, the Spaniards set free many of their African slaves.
Rather than submit to British control, these men and women settled in the island’s rugged Blue Mountains, where allspice, Thai bird chili, wild thyme and other herbs grew wild. There, they built free societies and developed the cooking techniques that gave rise to jerk. “Jerk was born,” he writes, “and it lives still… wherever the Jamaican diaspora has reached.”
At Maroon, that story will unfold over the flame. The restaurant’s, one-of-a-kind, custom-built jerk pit, designed with Grillworks, will be a centerpiece. While the menu is still being designed, guests can expect whole fish kissed by smoke, jerk-spiced chicken and premium cuts of steak along with lots of Caribbean spices.
“It’s going to be a flavor profile that Vegas hasn’t seen,” Morishita said. “The world really hasn’t, not on a mass scale.”
A Steakhouse Design That Invites Connection
The steakhouse’s design features two private dining rooms that can open into one, accommodating up to 30 or 40 guests, making it an ideal spot for executive dinners or celebrations.
The private dining rooms are outfitted with built-in screens for presentations or branded content.
“You can display your company logo, play a highlight reel or even watch a sports game,” Morishita said. It’s a small touch, he said, that makes the experience feel custom.
Another highlight of the restaurant will be a speakeasy-inspired rum room, inviting guests to linger after dinner or stop in for a cocktail beforehand. Rum, Morishita notes, is such a broad spirits category—one that makes experimenting with a cocktail menu especially fun. You can play with flavors like chocolate or banana, or go for brighter, more tart notes like lemon and lime for tropical-inspired drinks
A Boutique Energy in the Heart of the Strip
In most markets, a hotel with more than 1,600 rooms wouldn’t qualify as a boutique. But in Las Vegas, it does. Here, that scale is a luxury—especially for mid-sized groups looking for a more intimate setting.
The property offers more than 80,000 square feet of flexible meeting space and some of the Strip’s most personalized event experiences. Options range from large rooms like the 8,842-square-foot Nikko spaces to smaller conference rooms and even an outdoor pool area that can be transformed into an event venue.
SAHARA Las Vegas strikes a balance: It’s big enough for creativity, yet compact enough to feel private. Groups of 500 can be the “the big fish,” feeling as though they have the property to themselves—rather than tucked away in a corner at one of the mega-resorts, said Christopher Bond, SAHARA Las Vegas’ Vice President of Sales. That boutique size also makes booking easier, while larger venues often hold out for big anchor events.
“It’s more personalized service here because we’re a small team,” Bond said. “We’re flexible and we listen. Meeting planners won’t feel like they’re just another group passing through.”
Unique venues include the Azilo Ultra Lounge, anchored by a central bar and eye-catching light fixtures, patterns, and colors. It opens onto a palm-studded pool deck with a 240-square-foot LED wall that’s ideal for corporate branding or custom visuals.
The Marra Tower, home to the hotel’s newly renovated suites, is another highlight for groups. High ceilings, marble accents, brass inlays, blackout drapes, Nespresso machines, and dual rain showers make the suites feel both residential and indulgent.
Culinary Creativity, SAHARA Las Vegas Style
As SAHARA Las Vegas continues to evolve, its dining scene is mirroring a cosmopolitan spirit and offers a range of culinary experiences for groups.
The resort’s restaurants span from handmade Italian pizzas and pastas at Balla, helmed by James Beard Award–winner Shawn McClain, to the vibrant flavors of Noodle Den, where chefs hand-pull noodles and fold dumplings in an open kitchen.
Chickie’s & Pete’s offers an energetic sports-bar setting with elevated pub fare and its signature Crabfries, while Uno Más celebrates Mexican tradition with fresh tortillas made in an open kitchen with street tacos paired with inventive margaritas crafted from top-shelf tequilas.
When Maroon opens in early 2026, it’ll add to SAHARA Las Vegas’ soul, offering its own narrative.
The beauty of being a boutique property is that the culinary team has freedom to experiment and craft memorable concepts and experiences, Morishita said.
“It allows us to be creative and do those things that make a difference with guests.”