The team behind Mamani earned a Michelin star 48 days after opening. That’s not a typo. Forty-eight days. Brothers Brandon and Henry Cohanim built Feels Like Home Hospitality with a talent-scouting instinct that has been almost unsettling in its accuracy — they recruited Paris-born chef Christophe De Lellis, formerly of Joël Robuchon in Las Vegas, to run Mamani’s kitchen, and bar director Rubén Rolón, whose cocktail program at Bar Colette was nominated for Best New Bar by the James Beard Foundation.
When people who know Dallas dining tasted the bread service at Mamani — a rotating selection of freshly baked loaves served with Rodolphe Le Meunier butter flown in from France — the question wasn’t whether a bakery was coming. It was when.
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