“After a quick phone call, I found myself writing out a lease,” Chris said. “We saw growth happening here and thought there needed to be more chef-owned restaurants in the area.”
Chris Flahaven earned his associated degree from the New England Culinary Institute in Vermont, while working in farm-to-table restaurants in Connecticut. He tried opening his own restaurant, but couldn’t find the right place.
Chris brings in seafood from the East Coast and has started a Gulf seafood program. He also has a list of Texas farmers he gets menu items from: eggs from Natural Ranchers, Angus beef from 44 Farms and The Beeman Family, to name a few.
The farm-to-table concept provides “multiple” benefits, Chris said.
“It’s healthier, and the customers can relate to it, because they know where it’s coming from,” he said. “In Texas, we’re very proud of Texas. Texas is a beef state—there is no reason to get beef from Kansas.”
After the COVID-19 pandemic in 2020, Chris chose to focus on a prix fixe dinner at $60 per person. The meal includes three courses: an appetizer, a main course and dessert. There is also an a la carte option. Menus are printed daily, and options range from staples, such as tempura Brussels sprouts, to a specialty item, such as antelope from King Ranch.
“I have some favorites, like our prime meatloaf,” Chris said. “I do that with a Dr Pepper barbecue sauce, and people freak out. They love it.”
Chris said the ever-evolving element of the restaurant has become his favorite aspect of business ownership.
“It’s organic and changes daily,” he said. “It’s a chef-driven restaurant. It’s like putting on an event every day.”
Prime Farm to Table
5810 Long Prairie Road, Ste. 200,
Hours: Dinner-Tue.-Sat. 5-10 p.m.;
Lunch-Thu.-Fri. 11 a.m.-3 p.m.;
Brunch-Sat. 11 a.m.-3 p.m.; Sun.-Mon. closed