Bay Area Edition | October 2023

Dining

BY JAMES T. NORMAN

Lump Crab and Shrimp Tower is served in layers of avocado, mango, French cucumber, red onion and tomato.

COURTESY MARAIS

Marais Filet is a prime 8-ounce beef tenderloin that is coee-crusted and blackened.

COURTESY MARAIS

Marais welcomes all as it blends dierent cultures When walking into Marais in Dickinson, one may get the sense the restaurant is as high end as its ele- vation, which stands about 17 feet above the ground.

Everyone is served and treated “as if they were in a $1,000 suit,” Lilley said. Being located right o Dickinson Bayou, the name comes from the area of New Orleans called Le Marais, which means “the waterfront.” What’s on the menu Carrying over the traditions, the food borrows from the dierent cultures from New Orleans, Lilley said. French, Creole, African and others are baked into the cuisine. The goal is to be original, Lilley said. From combo dishes to Sunday brunch, Marais works within the culture it borrows from, Lilley. “The more you peel back the onion on ... New Orleans cooking, the more interesting it gets,” he said.

Marais owner Keith Lilley opened his restaurant in 2017.

JAMES T. NORMANCOMMUNITY IMPACT

But owner Keith Lilley tells people not to be fooled. The restaurant is whatever its patrons make it to be. “Love all, serve all,” Lilley said, describing the restaurant’s motto. “We’re looking to appeal to everyone’s taste and everyone’s budget.” What’s special about it? Designed in the tradition of the French Quarter in New Orleans and built from scratch, Lilley said the restaurant was inspired by a setting where it’s com- mon to see people in shorts and ip-ops frequent places that have waiters in suits.

BENSON BAYOU

517

2015 E. FM 517, Dickinson www.maraistx.com

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