We were at Mamani a few days after it opened in Sept 2025 and have wanted to visit again.  Since we were there, they were awarded a Michelin star, one of only 2 handed out in Dallas.  Chef Christophe De Lellis knows what he’s doing as do owners Brandon and Henry Cohanim.   The place physically had not changed but the service was now quite polished and coordinated.  Chef De Lellis was in the kitchen and this visit we got a front row table with a show to go with our meal.  Last visit (you can read about it by clicking here) I was impressed but this visit was blow-away good.  It’s pricy but well worth every penny.  Top notch ingredients and fantastic preparations made it work for me.  The new Michelin recognition will make it harder to get a reservation but do try.  I hope you will be as thrilled as I was.

Set-up

Food

We enjoyed a nicely made Negroni ($21) while looking over the menu to make our choices.  The orange garnish was in the shape of a star on top of the large clear ice cube.  That was the only Michelin reference I saw.

Foie Gras Torchon was plated with pickled chanterelles, shallot jam and port wine geleé.  The silky smooth torchon came with some buttery toast points that didn’t focus well in my photo but they were fabulous too.  The torchon was incredible but even more so with the wonderful enhancements- the onion jam and mushrooms were good even by themselves but better when combined with the buttery torchon.

Agnolotti was stuffed with Honeynut squash and seasoned with sage and brown butter.   Chef was kind enough to offer the addition of some white truffles on the top and OMG this was out of the park.  The brown butter sauce was perfect with these tender pasta packages.  Smooth filling was encased in perfectly cooked tender pasta without any messy thick edges.  Then with tasty truffles this was out of sight.  Yum x3.

Whole Duck served the Mamani Way is a ‘to share’ dish. Mamani Way means it has been aged 10 days.  It came with the roast breast sliced in rich jus with some grilled endive.  The dark meat was turned into a sausage-like kebab and served with yogurt Tzatziki and mint oil, beets, lightly spicy Harissa paste and flatbreads.   The medium rare breast was great with a nice crispy edge and a rich thick sauce to dip it in.  The kebab was outstanding and full of flavor.  It was fabulous alone or wrapped in a flatbread with one or multiple of the enhancements.  Then you could mix and match all the parts.  This was a ton of food which could easily serve 3 but we devoured it.  This was some of the best duck I’ve had and the garnishes were top notch.  What a delight to find such great food in my home town – unfortunately we were too full for dessert.