Mamani

The whole duck at Mamani is prepared the Mamani way, and Texas Monthly's Paula Forbes calls it a master class in perfectly crisped and rendered duck.3

Why go

Christophe De Lellis led the kitchen at Restaurant Joël Robuchon in Las Vegas for nearly a decade, and the Cohanim brothers recruited him to Dallas as executive chef-partner.4 The room opened in the Quad in September 2025 and took one MICHELIN Star in the guide's 2025 Texas selection, which was announced that October.4 2 The menu is bistronomie and à la carte rather than a tasting menu, which means you build the meal yourself and the sauces carry it.1 The MICHELIN inspector: top-drawer ingredients, faultless technique and world-class sauces are evident throughout.1 The same brothers own Bar Colette and Namo, so the wine and the cocktails come out of a group that already knows how to run a bar.5

Order this / avoid

Order: the whole duck. It is the signature and the reason Forbes put the room on her list of the ten best new restaurants in Texas.3
Order: the veal tonnato, which Forbes describes as thinly sliced cold veal topped with mustard seeds, capers, and foamy clouds of tuna sauce.3
Order: the veal Cordon Bleu, served with Robuchon's butter-laden pommes purée, or the Dover sole with brown butter. Both are plated to share.1
Order: the three-day chicken, which Eater describes as coming with a jus with a color as deep as soy sauce.5
Finish on the Paris-Brest with praline cream. The inspector calls it pitch-perfect and says to save room.1

What locals & experts say

Texas Monthly, Paula Forbes, 2026: on the star arriving within months of opening, Shock rippled through the food world, but the restaurant seems purpose-built for this kind of accolade.3
RJ Yoakum, chef at Sushi Kozy, names Mamani among the four Dallas rooms he eats at himself, with Một Hai Ba.6
Yoakum again, on who deserves more notice here: Allie Nault, the wine and beverage director for Mamani and Namo.6
The MICHELIN inspector, on the wine: A tremendous wine list makes for worthwhile reading.1

Good to know

The prices are the thing to know going in. The inspector calls them nothing to sniff at, and says the ingredients and the sauces are what you are paying for.1
Eater describes the kitchen as having one foot in casual French bistro fare and another in fine dining, which is the à la carte menu doing both jobs.5
The address is in the Quad, on Howell Street.1

Verdict

should-visit — A French room run a la carte rather than as a tasting menu, by a chef who spent nearly a decade cooking Robuchon's food in Las Vegas, which is why the sauces and the pommes puree are the things to judge it on. Order the whole duck and the veal tonnato, and leave room for the Paris-Brest.