Tanner Agar and the creative minds behind Apothecary and Rye unveiled their newest concept, Flamant, a European-inspired live fire cocktail bar and bistro now open in Plano.
Located at 5880 State Highway 121, Suite 103b, Flamant marks a homecoming for the team as they return to their North Texas roots with an approachable yet elevated dining experience.
From Dallas to Plano
Known for redefining the cocktail and small plates scene in Dallas, the group behind Flamant is now setting its sights on Collin County. With Rye and Apothecary both earning acclaim, including Rye’s recent Michelin Guide Texas award for exceptional cocktails, expectations are high for this latest venture.
But Flamant doesn’t seek to replicate the past. 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.
The atmosphere at Flamant is as carefully curated as the menu. Guests will find plush velvet banquettes, a hand-painted Picasso-style mural and a dramatic open kitchen, all centered around a striking red stone bar. It's a space designed for lingering, whether you're enjoying a multi-course dinner or simply sipping an artful cocktail.
A Menu That Delights
Flamant’s opening menu balances inventive small plates with classic European comforts. Highlights include the savory cannoli dip, a playful twist on an Italian staple; faux gras, a vegan take on foie gras made from cashews; and a decadent crème brûlée cheesecake. The menu also features a wood-fired wagyu burger, house-made pastas, coastal French street bread and a luxe caviar service.
Cocktails are no afterthought here. Flamant’s bar program includes a variety of original drinks designed to refresh and impress. Standouts include the 24 carrots, made with carrot juice, Aperol, bubbles and soda water, as well as the salt and pepperoncini, a margarita infused with pepperoncini and herbal French liqueur. The espresso martini lineup offers three bold variations, including one sweetened with salted honey and another mixed with gin, fig and red wine. The spirit forward section features creations like the jamón rye, made with jamón serrano-washed rye, smoke and bitters.
An exact opening date for Flamant was not announced, however, North Texans can expect to see the restaurant open this summer.
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