Executive Chef-partner Christophe De Lellis has the pedigree (he ran Joël Robuchon’s three-Michelin-starred Las Vegas institution for nearly a decade) but insists he just wants to cook food he wants to eat. That translates into “simple dishes that dazzle." Think Dover sole with brown butter, a culotte steak draped in sauce meurette and a whole duck presented “the Mamani way,” named for the owners’ grandmother. Translation: don’t ask questions, just order it. They even slipped her signature penne arrabbiata on the menu, because every family has that one dish that feels like home (ironically, the name of their hospitality group).
The Cohanim brothers, Brandon and Henry, are the ones behind this French-Italian fever dream, who you may know from Bar Colette (a James Beard nominee) and high-end sushi bar Namo. The rest of the team also brings serious star power from Michelin-recognized restaurants across the country.
Food and Drink
Opening dishes include a mushroom tart with egg yolk and hazelnuts, vitello tonnato, a 22-ounce dry-aged ribeye with potato gratin and a lobster au poivre with frites that sounds like the love child of Paris and Maine.The wine program, curated by Allie Nault, leans heavily on Burgundy, while the cocktail menu from Rubén Rolón, a Michelin-recognized bartender, skews Italian with a Negroni obsession. If you’re the type who orders a spritz year-round, you’ll feel right at home.
The Vibe
Designed by London’s Bryan O’Sullivan Studio (the people behind Claridge’s in London and the café inside New York’s Frick Collection), Mamani is their first standalone U.S. project. The look is billed as “bistronomie,” or comfortably elegant, meaning approachable upscale. Expect pastel walls, marble accents, stained glass details, and a bar clad in glossy burl wood. The enclosed garden terrace is meant to channel the Riviera, but with air-conditioning, because… Texas.Set to be the anchor restaurant of the newly redeveloped Quad, the mixed-use development is on a mission to make Uptown one of Dallas’ premier dining destinations, alongside neighbors already making waves like Written by the Seasons and Two Hands. And if the food is half as polished as the design renderings, Dallas might actually be ready to use “bistronomie” unironically.
