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.
Flamant is the third concept from Walkabout Hospitality Group — the team behind Rye on Lower Greenville and Apothecary, both of which have earned Michelin and James Beard recognition for their cocktail programs and kitchen. Walkabout originally built Rye in McKinney, which burned down in August 2022. They came back with the Lower Greenville outpost and Apothecary, and then moved north again with Flamant, which opened at 5880 State Highway 121, Suite 103b on the Boardwalk at Granite Park in July 2025. Agar’s background draws on time cooking and eating in Spain and France, and Flamant is the most personal expression of that — a bistro that covers Portugal, Spain, France, and Italy simultaneously without identity crisis, held together by a wood-burning grill that runs through most of the menu.
The room seats 52 inside and 68 on the patio, with an open kitchen, a red stone bar top, and a 315-square-foot mural painted by local artist Jennifer Kindert covering one interior wall. It is, as Agar has said, more casual and more laid-back than either Rye or Apothecary — which is the point. “Rye and Apothecary are intense restaurants,” Agar said at opening. “We wanted a place where you could hang out, go to happy hour, have brunch — something comfortable for guests and for us.” The result is a room that feels easier than the pedigree suggests, which is the hardest thing to pull off.
The dinner menu is built around smaller plates designed for sharing and larger plates anchored by the grill. Start with the coal-embered mussels — wood-fired in white wine with chorizo, embered onion, and sea salt, served with wood-fired bread for the broth — or the grilled octopus, a marinated and wood-fired tentacle over crushed chickpeas, charred broccolini, piri piri sauce, and fried basil. The steak tartare runs Wagyu filet mignon, egg emulsion, smoked olive oil, chervil, and focaccia crackers — a dish that tells you how seriously the kitchen is taking what appears to be a simple menu…