Jul 13, 2016 10:57AM
● By Ashley Pape
The commute from Connecticut to North Texas is fairly substantial so, luckily for Flower Mound residents, Chef Chris Flahaven visited his parents here and deemed the town ripe for a chef-owned restaurant. “I thought it was the perfect spot,” he says.
So he hung up his apron at the farm-to-table restaurant he’d run for 12 years in Connecticut and moved here. Nestled in the unassuming brick strip center off Long Prairie Road and Dixon Lane, PRIME Farm to Table Restaurant has defined what residents should expect from a local establishment.
Trained under a French chef, Flahaven describes his culinary flair as “freestyle.” He grew up in Washington, where he fished and harvested oysters. “I loved to cook what I caught and my mom was a great cook,” he says of his first influences. “Later I had roommates who didn’t know how to cook, so that’s how I got started.” His early stint as a dishwasher and working prep at a fine dining restaurant paved the way to culinary school.
Today his inspiration comes from the guys who toil their days in the fields—the local farmer. “We set our menu each day based on what we can get fresh,” Flahaven says. “It allows for a lot of freedom for my chefs and never gets boring.”
The farm-to-table experience is rewarding for customers, too, who can check the menu online before making reservations—or simply trust in PRIME’s reputation and come prepared to be impressed. “Customers believe in and trust what we do and are more than happy to come in without even knowing the menu,” Flahaven says. PRIME’s Mother’s Day brunch was sold out before the menu was determined.
What might be offered this summer? “Fresh sweet corn, amazing peppers, awesome avocados, juicy citrus and melons,” Flahaven says, listing his favorite seasonal harvests. “This time of year we really lighten up our menu—salads with fresh mozzarella, seafood ceviche and crudo. But I enjoy a nice smoked brisket as well. And our bar features lots of infusion drinks with fresh melon.”
That’s not to say that every adult beverage is fruity. He describes the bar as his new hobby. “We’ve learned a lot about our local whiskeys and spirits,” says Flahaven, who also stocks the coffers with his favorite wines, tequilas and local beers.
The quaint, 78-seat restaurant showcases an open kitchen, typical of East Coast establishments, and features fare with French and even Asian influences served with Southern hospitality. “I think we’re a little restaurant doing big things,” Flahaven says. “That’s our goal.”
PRIME Farm to table
5810 Long Prairie Road,