Flamant — Restaurant in Plano

A Phenomenal First Look at Flamant in Plano – A New Gem from the Creators of Rye

We had the pleasure of previewing Flamant in Plano this past Sunday for brunch, just before their official opening on June 10th—and we’re already looking forward to going back. From the same talented team behind Rye in McKinney and now Lower Greenville, Flamant offers a fresh new concept that manages to be both inviting and elevated, with an atmosphere that sets the tone for an exceptional experience.

From the moment we walked in, we were impressed. The open-concept kitchen draws you in and sets the stage for what feels like a culinary performance, while the interior and overall ambiance strike a perfect balance between modern and warm. A special shoutout to the covered patio, which overlooks a tranquil boardwalk and water feature—this spot will be the place to be even with our Texas heat.

As vegans, dining out can sometimes feel like an afterthought—but not at Flamant. Gabby and Scott made us feel truly valued. While there were vegan options on the menu, Gabby and the assistant GM, Megan went above and beyond, working with the kitchen to offer creative, delicious modifications that didn’t miss a beat.

And the food? Absolutely incredible. Every bite showcased the kind of culinary care and intention that’s rare to find, especially at a brand-new restaurant. It’s clear that attention to detail has been a guiding principle from the ground up, and it shows in everything from the service to the plating.

The bar program at Flamant is equally impressive—well-curated with a thoughtful mix of inventive cocktails and reimagined classics. Whether you’re in the mood for something bold and original or a tried-and-true favorite, the bartenders are more than happy to go off-menu to craft something just right. It’s clear the same attention to detail that defines the food extends to the drinks as well, making it a standout part of the experience.

Flamant has all the makings of a local favorite—and if our brunch is any indication, it’s bound to become just that. This was easily one of the best first-time dining experiences we’ve had in years. Thoughtful, flavorful, and deeply hospitable—we can’t...

Went for a birthday dinner and will not be going back for many reasons. 1) Lack of flavor in food 2) Service seemed rush 3) They were going to charge a cake cutting fee for $5 a person

For being opened by the Rye and Apothecary team…I’m highly disappointed as those two places are very well known with great service and over the top dishes.

We spent a total of $215 or so with tax and gratuity for 4 appetizers, two entrees and 2 cocktails. I was really hoping that all of the dishes we chose would be packed of flavors and profiles but it sure wasn’t for majority of them.

We got: Flamant ‘76 Cocktail ($14) B4 Cocktal ($13) Scallop Crudo ($24) Beef Tartare ($19) Socca Street Bread ($8) Octopus ($19) Mussels ($21) Wood Fired Wagyu Ribeye comes with one side and we opted for fries and upgraded to truffle fries ($41)

The only dishes that we liked were the beef tartare and the octopus. Unsure how you mess up mussels and a ribeye. Mussels were made with a Portuguese white wine and chorizo but really the dish had no flavor, no spices and tasted completely bland. The most disappointing dish was the steak. $41 for a steak and came out at room temperature and also with no flavor profile. We make way better steaks at home and can go somewhere else for a cheaper price point and still be 10x better.

As for the service, we felt like we were rushed and asked if we were done with dishes. Clearly there’s still food and I’m still eating?? I get large parties can be difficult but the way you show service is how it presents your restaurant as a whole. We definitely gave them their most business for the day. If you’re not okay with large parties then set a process for it.

When food and service are both below for me then I typically will not return and not...

We visited on a Saturday evening and enjoyed several small plates to start, followed by mussels and chicken entrees. The food was the highlight! well-prepared and delicious. The Muhammara, octopus, with wood-fired bread were outstanding, and the tin can mussels were excellent. My chicken entrée (deboned thigh and drumstick) was uniquely flavorful.

Unfortunately, the cocktails were disappointing. The sangria, made with brandy, tasted medicinal and overpowering (not refreshing at all). We added club soda just to make it drinkable. The Pepperoncini margarita also missed the mark, tasting more like a jalapeño margarita that didn’t pair well with the meal. For me, the cocktail menu has some creative drinks, but I'd love to see them add more approachable and refreshing options.

A few other notes: the small table for 2 felt cramped with the large platings, and service was inconsistent. Our server was friendly but slow to start and not very attentive. As we switched from starters to entrees our server took our used silverware and placed them on the table (food debris included) for us to re-use for entrees. I think it would have been nicer and more hygienic for them to replace for the main course. Our dessert and final glass of wine were delayed, and the wine arrived after the check, so we...