Mamani
Fine dining restaurant · Uptown ·
French-Italian Riviera cuisine, classic stocks, clarity, and finesse
French-Italian Riviera cuisine, classic stocks, clarity, and finesse
"Took home a Michelin star after having its doors open for just two months." - H. Drew Blackburn
"Two months after opening, this French and Italian-style bistro in Uptown Dallas shocked the dining world by earning a Michelin star at the second Texas guide ceremony on Tuesday, October 28, at Houston’s Wortham Theater Center. Led by executive chef and partner Christophe De Lellis, who spent more than a decade cooking at Joël Robuchon in Las Vegas, it sets out to make fine dining more accessible and that early star reads like proof of concept." - H. Drew Blackburn
"Earning a Michelin star after being open for only two months, this Dallas restaurant made one of the night’s biggest splashes." - H. Drew Blackburn
"Bringing an impressive pedigree to Dallas, I experienced a glitzy, well-appointed bistronomie-style dining room where Chef Christophe De Lellis — who led the kitchen at Restaurant Joël Robuchon in Las Vegas — serves elevated, simple plates à la carte. Although prices are high, top-drawer ingredients, faultless technique and world-class sauces are evident throughout: shareable portions like Dover sole with brown butter and a veal “Cordon Bleu” served with Robuchon’s signature butter-laden pommes purée are impressive, and you should save room for a pitch-perfect Paris-Brest with praline cream; a tremendous wine list makes for worthwhile reading." - The MICHELIN Guide
"One of Dallas’s most anticipated openings pairs casual French bistro cues with fine-dining precision under executive chef Christophe De Lellis, who spent more than a decade at Joël Robuchon. The Riviera-inspired philosophy is simplicity: familiar ingredients made to feel special, often energized by a labor-intensive, three-day chicken jus—searing and simmering 120 pounds of wings and reducing about 60 quarts to six until it thickens naturally. Jidori chicken arrives as both thigh and breast, about half a bird per person, with glazed turnips, a silky sunchoke purée, and a vin jaune sauce. Agnolotti folds in chanterelle mushrooms with a butter-and-chicken-stock sauce and a pure corn filling that tastes like the essence of Brentwood sweet corn, finished with chives and a touch of that jus. An artichoke salad layers za’atar yogurt brightened with preserved lemon and garlic, a poached heart, chips fried from the trimmings, smoky baba ghanoush, confit tomato, and mint oil for freshness. Scottish salmon is lightly cured, cooked medium-rare—seared on one side and brushed on the other—and paired with braised fennel, a crunchy raw fennel salad, and a chickpea-broth sauce enriched with cream, house chickpea tamari, espelette chili oil, and fig-leaf oil. A finely sliced vitello tonnato keeps it classic but lighter with an airy, siphoned dressing of tuna, capers, anchovy, mayo, and lemon, finished with fried capers, pickled mustard seeds, and, again, a few drops of that powerful jus." - H. Drew Blackburn