Chef and owner Chris Flahaven created a menu that changes often. One of his favorite brunch items is smoked prime rib with gorgonzola-potato soufflé, pictured here. (Courtesy of Prime)
Flower Mound has a lot of chain restaurants, says Chester, Connecticut, transplant chef Chris Flahaven. He opened Prime Farm to Table in late September and calls it “like a downtown Dallas restaurant — in Flower Mound.”
Back in Connecticut, Flahaven had his own chicken coop and grew some of his own vegetables. He was a hunter and a fisherman and worked at his own farm-to-table restaurant up there, where he says he was inspired by building relationships with farmers.
Down in Texas, he hopes his new Flower Mound restaurant doesn’t have the small-town feel of Chester, Connecticut, or the carbon copy feel of so many chain restaurant in the ‘burbs.
Prime's local cheese board is served on a wine barrel slat from Napa Valley. (Courtesy of Prime)
“I feel like I’m more of a downtown New York City restaurant,” he says. “It’s not your cookie cutter restaurant out here.”
His modern comfort menu changes daily — and in fact, the menu listed on his website won’t reflect what you can find there today. An example of what you might find is his Windy Meadow Farms chicken roulade served with winter root vegetables from Johnson’s Backyard Garden and a blood orange gastrique.
Main courses run $28 to $48.
At brunch, a staple is smoked prime rib with gorgonzola-potato souffle. In the Bloody Marys, the ice cubes have scallions, avocado, chiles and lemon zest frozen inside.
Tuesday through Saturday, 11 a.m.-3 p.m. and 5-10 p.m. Brunch on Sundays is 10 a.m.-3 p.m. 5810 Long Prairie Road, Suite 200, Flower Mound. 972-539-1902. primefarmtotable.com.