Tanner Agar describes Flamant as the restaurant where you can have a European vacation without leaving Plano. That sounds like marketing copy until you sit down at a table on the waterfront patio at Granite Park, order the wood-fired bread with Spanish tomato spread and chive butter, and realize that for the next two hours, the North Dallas Tollway genuinely could be anywhere else. The place earns its premise.
Continue readingFiled under Steven Doyle
Flamant arrives in Plano by way of 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.
Continue readingFiled under Steven Doyle
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.
Continue readingFiled under Steven Doyle
