The couple lives in Koreatown, so Lelah said they are working hard to create a concept that really speaks to LA, a mecca for both Italian and Korean food. With only 35 seats, Lapaba will have only bar seating, except for a private room for larger parties. The restaurant will have a dedicated pasta room for in-house pasta making. On the menu will be dishes like a Cacio e Pepe made with dduk, or Korean rice cakes. Kim said he fell in love with the pasta dish while in Rome. “To me, it was life changing,” he said. “I think subbing out a pasta with the rice cakes is a no brainer. They really soak up the flavor.” Also coming is a variation of what is known in Korea as “Army Stew,” or Budae- jjigae, a dish believed to have originated during the Korean war out of surplus American military rations, like Spam, American cheese, hot dogs and instant noodles. A kimchi suppli (rice ball street food snack), for example, will be stuffed with Spam and mozzarella. “We wanted to open something that’s approachable to people, where they don’t feel intimidated,” said Lelah. “Everyone says they want to open a neighborhood spot, but we really think this speaks to the neighborhood.” Onwuachi’s restaurants are known for storytelling, touching on the New York- raised chef’s Jamaican roots. The name “Maroon” refers to the African slaves owned by the Spanish colonial occupiers in the 17th Century. When the British took control, some of those slaves were freed by the Spaniards and escaped to the mountains, rather than submit to British rule. They became known as Maroons and are believed to be the creators of jerk seasoning, made with the herbs and chilis that grew wild. Maroon will be a steakhouse, though details on the menu were not yet available at press time. The restaurant moves into the space previously occupied by José Andrés’ Bazaar Meat, which is reportedly moving to another spot on the Strip (Venetian Resort). “Expanding my restaurant portfolio outside the East Coast is a huge milestone in my career,” said Onwuachi, in a statement. “I’m thankful to be welcomed into such a dynamic culinary community, located right in the heart of Vegas. It’s beyond overdue to have more Afro-Caribbean restaurants on the Strip, and I’m grateful for the platform because this will mean so much to so many.”
A RENDERING OF THE STREETFRONT OF LAPABA COMING TO LOS ANGELES. IMAGE COURTESY OF LAPABA
LAPABA Los Angelas
Scheduled to open in October in Los Angeles’ lively Koreatown, this is the latest venture from the Nancy Silverton empire. It’s a partnership with siblings Tanya and Joe Bastianich, along with Robert Kim, of ABSteak fame (and Mama Lion and Norikaya). Lapaba is a portmanteau for La Pasta Bar (such wordplay is common in Korean culture), and this concept brings together culinary influences from Italy and Korea to create a concept that is very Los Angeles. In the kitchen are husband-and-wife team McKenna Lelah and Matthew Kim (no relation to Robert), who met while working at Silverton’s Osteria Mozza in 2014. They went on to work both separately and together with chefs like Grant Achatz (Next) and Dave Beran (Dialogue, Pasjoli) and now Lapaba will be their first concept created together.
MAROON Las Vegas
Kwame Onwuachi has cemented his stardom with the New York restaurant Tatiana, and the Washington, D.C. concept Dōgon. Later this year, he brings his exploration of the Afro- Caribbean diaspora to Las Vegas with the planned Maroon by Kwame Onwuachi, scheduled to open in the Sahara Las Vegas.
KWAME ONWUACHI IS BRINGING A STEAKHOUSE TO LAS VEGAS. PHOTO COURTESY OF KOHSHIN FINLEY
OCTOBER 2025 RESTAURANT BUSINESS
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