Chef Lamont Brown opened Mayaʻs Tapas and Wine, a restaurant in Haleiwa on the North Shore of Oahu, in 2018 and named it after his daughter. He established his restaurant as a place that catered to locals. Lamont found his passion for food as a cook while serving in the Coast Gaurd.
The Coast Guard would eventually send Lamont for training at Petaluma California Culinary School. Following that he was stationed here on Oahu and has since opened his restaurant in Haleiwa serving a unique menu fused with Spanish-Mexican influences from his cultural backgrounds.
Specializing in patatas bravas and instead of Spanish chorizo, using Mexican, and then local honey, balancing it out with goat cheese to add the savory, Mayaʻs Tapas and Wine has quickly become the go to place. His customers tell him It’s not what they’re used to having, but they love it, and continue coming back for more. Its a must stop on any road trip to the north shore.
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Hamachi Crudo by Lamont Brown
- 4 – 6 oz hamachi
- 1/2 oz red and green oil to garnish
- 1/2 oz red jalapeno
- 1/4 oz micro greens
- 1/4 oz pickling liquid
- 1 pinch rock salt
- Slice hamachi and plate.
- And oil and pickling liquid over top.
- Garnish with jalapeno and micro greens.
- Sprinkle with salt.