The culinary minds behind celebrated North Texas restaurants Rye and Apothicary are back in Collin County with a bold new concept. Flamant, a European-inspired live fire cocktail bar and bistro, is now open at 5880 State Highway 121 in Plano at the Boardwalk at Granite Park.
“It’s a bit different than what we did with Rye and Apothicary, but it’s really come together,” owner Tanner Agar told Local Profile during Flamant’s soft opening on June 5.
The name means “flamingo” in French — fitting for a restaurant that blends boldness with grace. The restaurant doesn’t seek to recreate what came before. Instead, it offers a more relaxed but equally refined take on European bistro culture, filtered through the team’s signature focus on flavor and hospitality.
From Flames to Fresh Starts
On August 15, 2022, a black plume of smoke rose above downtown McKinney. A dumpster fire behind the historic buildings that housed beloved restaurants, Rick’s Chophouse and Rye, sent shockwaves through the community. Though no one was hurt, Rye did not reopen its original location.
"A day I would’ve never remembered has become a day I will never forget. The call is just, ‘The restaurant is on fire. You need to come now,’" Agar said at the time.
But the team didn’t stop there. Rye Dallas, which opened on Greenville Avenue in 2021, quickly earned acclaim, including a Michelin Guide Texas Exceptional Cocktail Award for bar manager Julian Shaffer.
A Welcome Homecoming
For many in Collin County, Flamant is more than a new restaurant, it’s a long-awaited return. Agar knows that feeling goes both ways.
“It wasn't our choice. I didn't break up with you,” Agar said, addressing the years away from Collin County.
“For years, people have been willing to drive to Dallas, but saying, could you come back, please? Could you come back, please?” Agar continued. “And being able to be back here, being able to see people again, it's really fun to get to see the space filled. I get to see it with some of the faces that I just haven't gotten to see for the last three years. It's funny how far away Dallas can feel.”
But the wait and hard work from the culinary team have been worth it. Step inside Flamant, and that passion is instantly evident. Plush velvet banquettes, a massive hand-painted Picasso-style mural and a dramatic open kitchen wrap around a glowing red stone bar. Every inch of the space is curated to invite guests to linger.
A Menu That Dares to Impress
At Flamant, the kitchen revolves around live fire cooking, but don’t expect anything resembling rustic, backwoods fare. Here, flames are a tool of refinement, not roughness.
Take the wood-fired wagyu ribeye, for example. It arrives perfectly medium, its richness deepened by a smoked sugar rub that caramelizes just enough at the edges. A velvety beurre rouge brings a splash of acidity and elegance, balancing the dish while hinting at the kitchen’s French leanings.
Even familiar comforts are treated with finesse. The whipped croquettes, pillowy soft on the inside, crisp on the outside, combine creamy mashed potatoes with aged Parmesan. Served alongside a dirty martini dipping sauce, the dish turns the humble potato into something entirely unexpected.
The savory cannoli dip is another standout, marrying lemon zest and pistachio with smoked honey and herb-salt cannoli shells. It’s whimsical, sure, but also deeply intentional, each bite a mix of sweet, savory and smoky flavors designed to surprise and delight.
On the cocktail side, creativity reigns. The B4 combines brandy with bergamot and blueberries for a bold twist on a mule, while the black sangria merges brandy, black currant, pomegranate, balsamic and lambrusco for a rich, layered sip. The whimsically named Rhu-Barbra Streisand features pisco, lime, disaronno, rhubarb, violets and egg white. All must-order drinks. Heck, while the food is phenomenal, a liquid dinner isn’t something to complain about.
And for dessert? The crème brûlée cheesecake with red wine caramel and duck fat cookie crumble is a showstopper. Especially when paired with The I Love You, Madeira, an espresso martini made with salted honey and malted molasses cream.
For Those With Dietary Restrictions
Flamant's menu is designed to be inclusive without sacrificing creativity or flavor. For guests with dietary restrictions, the kitchen offers thoughtful accommodations that still feel elevated and intentional.
Those seeking gluten-free options will be pleased to know that gluten-free pasta is already available, and the culinary team is currently developing an in-house gluten-free bread. It’s part of an ongoing effort to ensure more of the menu can be enjoyed by all diners, regardless of dietary needs.
Vegetarians have equally enticing choices. One standout is the faux gras, a plant-based take on the French classic that’s anything but an afterthought. Even the house burger can be made fully meatless thanks to an Impossible patty option, allowing meat-free diners to enjoy the same layered, fire-kissed flavor experience that defines Flamant.
The Boardwalk at Granite Park Made Even Better
Flamant joins an already fantastic lineup of restaurants such as Seager and Sons, Suburban Yacht Club, The Kickback and more. For a full list of restaurants at the boardwalk, visit the link here.
A New Chapter Begins
While North Texas food lovers will always remember the charm and flavor Rye brought to McKinney, Flamant proves that the team is still at the top of their game. With refined dishes, boundary-pushing cocktails and an inviting atmosphere, Flamant is already shaping up to be Collin County’s next great dining destination.
“To finally have this space finished, it almost feels like having a baby,” Agar said. “You spend all these months and months and months, and it's so difficult, but you have nothing to show for it. And finally, you get to hold it up and be like, oh my God, okay, it's worth it. This is going to be great.”
We thank Flamant for hosting and treating us. Learn more here.
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