Flamant, the latest project from Rye restaurant owners Tanner Agar and Taylor Rause, brings the flavors and sensibilities of Spain and Portugal to Plano with a tight, intentional menu built around fresh seafood, layered flavors, and open-fire cooking. The restaurant opened in June, designed to serve both the curious diner seeking bold, modern presentations and the traditionalist who values balanced, skillfully executed plates.
The opening section of the menu leans into seafood and vegetables with exacting preparation. A standout is the scallop crudo, its clean sweetness contrasted by a blue-hued dressing made with spirulina. It's as striking visually as it is on the palate, where the mild brininess of the scallop meets a subtle mineral depth. Another notable small plate is the "faux gras" -- a silky cashew-based spread lifted with preserved lemon and brandy, then paired with a tart-sweet lacto-fermented blackberry jam. Served in a small hinged glass jar alongside crisp bread, it's a dish that satisfies without relying on the heaviness of its traditional namesake.
From there, the menu opens into soups, salads, and house-made pastas. The Caesar, enriched with sweet, thick-cut bacon, delivers familiar flavors with a different textural profile. Pastas include a ragu bianco, where slow-cooked meat and aromatics create a sauce that clings gently to the noodles without overpowering them.
The heart of Flamant's cooking is its open-fire grill, where proteins pick up a deep char and a whisper of smoke. The ocean trout, paired with nutty farro and local greens, is both delicate and substantial. Mussels and chorizo share a bowl where the seafood's briny broth is enriched by the spiced, fatty sausage. Chicken thighs arrive crisp-skinned with roasted seasonal vegetables, while the wagyu ribeye is treated with a smoked sugar rub and finished with beurre rouge -- a deep, red-wine butter sauce that coats the beef in richness.
The wine list reflects Iberian influences, with Spanish and Portuguese bottles alongside select Old World varietals that complement the menu's smoke, acidity, and spice. Cocktails lean bright and herbal, offering lighter options for seafood courses and more robust pours for the grill-fired meats.
Flamant's atmosphere mirrors its menu: warm but deliberate. The open kitchen and wood-fired grill are visible from parts of the dining room, adding movement and the occasional flare of flame to the experience. Tables are well-spaced, dressed simply, and lit warmly, giving the room an understated energy. Conversation flows easily over the hum of the kitchen, and the service is attentive without being obtrusive.
A dinner at Flamant works as a two-course evening just as well as a full tasting through multiple sections of the menu. The dishes are composed with care, the flavors are balanced, and the setting makes it clear that the focus is squarely on the food. In a market where flash can overshadow fundamentals, Flamant keeps its priorities straight -- quality ingredients, expert technique, and an environment that lets both speak for themselves.