Flower Mound - Highland Village - Argyle | November 2024

Dining

BY KAREN CHANEY

Filet mignon ($39 ) is a 8-ounce let that is served with mashed potatoes and a side of grilled asparagus ($3).

Baked Brie Board ($25) includes pu pastry wrapped brie, Gruyere, bleu cheese, prosciutto, spicy capicola, salami, smoked almonds , berries, grapes, baguette and g jam.

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Owner brings culinary, creative chops to pub setting As the current owner of three local restaurants, Jim Verfurth puts his Culinary Institute of America culinary arts degree to good use. He said he has spent his entire life in the food and beverage indus- try—from the kitchen to operations management. Verfurth opened Shoal Creek Tavern in 2017, and also owns Verf’s Grill and Tavern in Flower Mound and Lambeau’s American Kitchen and Taps in Highland Village. The inspiration Prior to culinary school, Verfurth said his mother taught him to cook when he was a child. He said he keeps his parents in mind when making decisions. “My parents used to eat at my restaurant when they were alive,” Verfurth said. “They put me through culinary school, and I have a mentality about my parents walking through the door—how would I want them to be served?” What’s on the menu? He said he created the original recipes for menu items and over time, he has given creative freedom

Jim Verfurth opened Shoal Creek Tavern in 2017 in The Shops at Highland Village.

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to the restaurant chef to create daily specials. The menu features classic items like pot roast, prime rib eye and chicken fried steak. Other options include Chilean sea bass, ahi tuna nachos, steak boards and charcuterie boards.

DEERCREEK

“She was always making, shaking and baking something,” he said. “I love to eat. So we were a good team.”

1701 Shoal Creek, Ste. 100, Highland Village www.shoalcreektavern.com

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