One of Dallas-Fort Worth’s hottest hospitality teams just opened its third concept. Flamant, a European live-fire cocktail bar and bistro, debuted June 10 in a waterfront spot on the boardwalk at Granite Park in Plano, Texas. It’s from Walkabout Hospitality Group, which is also behind Michelin-recognized Rye, known for its creative tasting menus, and avant-garde cocktail bar Apothecary, both in Dallas.
This is the group’s second turn in the North Texas suburbs. Their first concept, Rye, originally opened in McKinney but suffered a fire and was forced to close in 2022. They moved the restaurant to Lower Greenville in Dallas, and then opened Apothecary next door.
The restaurant seats 52 people inside and 68 on the waterfront patio.
Tanner Agar, Walkabout’s creative director and CEO, said that coming back to the North Dallas suburbs is exciting, and that the group has missed being part of the local community.
“For me, Flamant is especially exciting, as it allows me to revisit the flavors of my time working in both Spain and France as a young chef,” Agar said. “Like my favorite restaurants from there, we’ve created a menu that’s more affordable and familiar than Rye and Apothecary, while still being rooted in the creativity, passion, and warm hospitality that define our company.”
The menu comes from Agar and executive chef Taylor Rause. It leads off with small bites, like “faux gras” (a vegan foie gras made with cashews, lacto-fermented blackberry, preserved lemons, brandy, herbs, and wood-fired bread), and an eye-catching scallop crudo dressed up with spirulina, lemon, and Italian liqueur. Albondigas, or meatballs, are served with pickled vegetables and Kalimotxo sauce, which channels Spain’s popular drink combining red wine and cola.
Scallop crudo gets a bright blue-green kick from spirulina.
The restaurant also offers caviar service with rotating accoutrements, plus loaded charcuterie boards and a selection of tinned fish.
Entrées include pastas like the ragù bianco featuring gnocchi and pork ragù, and cacio e pepe flecked with pink peppercorns. A wood-fired wagyu burger is made from a house-ground blend of chuck, cheek, and rib eye, and mussels swim in a broth of Portuguese white wine, chorizo, charred onion, and wood smoke.
Like its two sister concepts, Flamant takes cocktails seriously, with original drinks and creative spins on classics.
The Octopus’ Garden is like a squid ink mojito, made with rum and cream sherry, and it features an optional charred octopus garnish. The Salt & Pepperoncini is a peppery riff on the Margarita with a kick of herbal French liqueur. And the Jamón Rye is made with serrano ham-washed rye whiskey, smoke, and bitters.
The Octopus’ Garden is made with rum, cream sherry, and squid ink, and features an optional charred octopus garnish.
Flamant seats 52 inside and 68 on the waterfront patio. The interior features an open kitchen, where guests can watch chefs tame the flames. There are velvet banquettes and a red stone bar, and a large textured mural by local artist Jennifer Kindert covers one dining room wall.
It’s open Monday through Friday for lunch, happy hour, and dinner, and weekends bring brunch service followed by dinner. On Fridays and Saturdays, the bar is open until 1 a.m.
