Flamant arrives in Plano with the kind of confidence that doesn’t need to announce itself and has no social media. The team behind Rye—Tanner Agar and Taylor Rause—has built this Iberian-inspired spot around fresh seafood, intentional flavor-building, and a calm, steady hand with technique. The result is a restaurant that feels mature from day one, with a menu that rewards curiosity without drifting into preciousness.
Seafood leads the charge, and the kitchen treats it with quiet precision. The scallop crudo has already become something of a signature, its natural sweetness sharpened by a spirulina-tinted dressing that looks dramatic but tastes clean and mineral. Another early favorite is the cashew-based “faux gras,” a clever, silky spread brightened with preserved lemon and brandy, served with a blackberry jam that carries a lively fermented tang. It’s the kind of dish that catches you off guard—in a good way.
From there, Flamant settles into comforting territory with soups, salads, and handmade pastas. The Caesar earns its place on the menu with thick-cut bacon that gives each bite a smoky, sweet lift. The ragu bianco is worth lingering over: slow-cooked meat and aromatics melting into a pale, rich sauce that clings delicately to the noodles. It’s unfussy, deeply flavored, and one of the menu’s quiet triumphs.
The wood-fire grill is the restaurant’s heartbeat, and it shows in the way proteins arrive at the table with a focused, aromatic char. Ocean trout, resting on nutty farro and tender local greens, walks the line between light and deeply satisfying. Mussels and chorizo come together in a bowl that’s briny, spicy, and exceptionally warming. The chicken thighs, crisp-skinned and nestled among roasted vegetables, are an easy go-to for diners who crave straightforward comfort. And then there’s the wagyu ribeye—rubbed with smoked sugar and finished with beurre rouge—an indulgent, slow-building dish that’s worth sharing if you want room for anything else.
Drinks are chosen with the same intention as the food. The wine list leans toward Spain and Portugal, with bottles that stand up to smoke, acidity, and layered spice. Cocktails skew herbal and bright, with a few richer pours for guests settling in with one of the bigger plates.
The room itself supports that balance. Warm lighting, an open view of the kitchen, and the occasional pop of flame from the grill give the space a gentle pulse. Tables are spaced to allow conversation without effort, and the staff has a knack for reading the room—present when you need them, invisible when you don’t.
If you’re going for the first time, the scallop crudo, ragu bianco, and ocean trout make a strong starting trio. For heartier dining, the mussels with chorizo followed by the wagyu ribeye won’t let you down. And if you’re the sort who builds a meal around small plates, that faux gras deserves a spot on your table.
Flamant doesn’t chase theatrics. Instead, it leans into craft, clarity, and ingredients handled with real skill.
