This week’s Foodie Friday took us to a local restaurant that has had no shortage of hype and excitement surrounding its opening here in Flower Mound. Residents spent months anticipating the opening of Prime Farm to Table off of FM 2499 in North Flower Mound – a restaurant where they could get back to basics with fresh, local ingredients in a fine-dining atmosphere.
Brothers Matt and Chris Flahaven opened Prime Farm to Table a few weeks ago after years of experience in the restaurant business and noticing an opportunity to bring a fresh approach to dining to residents of the Flower Mound area. Matt runs the front of the house and Chef Chris runs the kitchen – but he does it in his own unique way.
The Flahaven brothers pride themselves on only using the best and freshest ingredients and refuse to serve anything mediocre. Because of this, Chef Chris creates dishes that reflect seasonal ingredients as well as whatever unique foods he can get his hands on. He often creates recipes on the fly depending on what ingredients they’ve got stocked in the kitchen, so while they have a few menu staples like Frittatas and the Thai Beef Salad, much of the menu changes on a day-to-day basis. You may think an approach like that would stress his kitchen staff out, but in talking to them, it’s actually one of the things they love about working for Chef Chris – feeding off his creativity and passion.
Something else you may find interesting is that they create many of their own infused drinks for the bar – including a cinnamon-and-vanilla-infused rum and a pomegranate-infused vodka. You can also rent out one of their wine lockers to keep your personal beverages in stock. And they also grow several of the herbs they use in their dishes in the planters right in front of the restaurant. It doesn’t get much more fresh than that!
So, let’s get to some of those delicious dishes Chef Chris prepared for us, shall we?
We were first served with a seasonal Coconut-Pumpkin soup with a drizzle of sriracha for a little kick as well as Shrimp and Grits with blue grits, shrimp from The Gulf and Redneck cheddar cheese. Everything was seasoned to perfection and was just as delicious and fresh as you’d expect.
Spending much of his life in Connecticut, Chef Chris loves introducing local residents to seafood items they may not have experienced before. The day we went, he had just received a shipment of Blue Marlin directly from Hawaii, so he served us some with sea salt, Meyer lemon, watermelon radish and red chiles. Literally the best fish I’ve ever had.
For our main entree, Chef Chris served us a fabulous pork Porterhouse served over spatzle with a Dijon sauce and a poached egg on top. The pork was cooked so perfectly and was so decadent that it almost melted in your mouth. They’ve found that this is one of their most popular dishes and I definitely understood why after tasting it myself!
And then we of course could not leave without trying one of their fantastic, seasonal desserts so we had an Apple Cider Pana Cotta served over caramel with a baked apple chip. Sometimes the texture of panna cotta gets to me, but the flavors and texture of this one were so incredible that I had no problems eating it!
In case you couldn’t tell, Prime Farm to Table is different from a lot of other restaurants in town – and is the perfect new spot for fine-dining in North Flower Mound.
And, if you haven’t heard, this weekend just so happens to be their Grand Opening! So, be sure to head out and congratulate Matt and Chef Chris on their successful new restaurant and try out some of their amazing food. You absolutely will not regret heading out for a nice brunch, lunch or dinner at Prime Farm to Table.
OH, and one more thing… If you’ve forgotten, we will be at the Dorothy’s Dash tomorrow at Flower Mound High School and will be giving away a gift card to Prime Farm to Table as well as a few of our other Foodie Friday restaurants. So, be sure to come say hello at the Jay Marks Real Estate table and enter for a chance to win!
Stay warm and eat deliciously, Foodies!
For the full blog item by Jay Marks, click here.
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