cheeseboard and meats at 12 stones via

Twelve Stones Restaurant is a dream 20 years in the making. Meet Chef David Burdick. Chef David has been cooking and entertaining all his life. He left a career in the IT industry to attend culinary school and traveled the world, so he could one day share his food experience with friends, family and patrons. He opened Twelve Stones last fall in the DFW suburb of Flower Mound.

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Being raised in Flower Mound most of my life, I haven’t seen a fine dining establishment of this caliber until now. Twelve Stones is a farm-to-table concept that offers an array of steakhouse menu items. But at this steakhouse, guests will see a variety of fresh and locally-sourced ingredients on every plate. European cuisine has had the biggest influence on Chef David and is apparent on the Twelve Stones menu.

The restaurant is spacious, and I sat in the back where it was a little more private with dim lights. There’s also a private dining room that accommodates up to fifteen guests, includes a 60” HD display and can be booked for chef tasting and wine pairing menus.

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Chef David started my course with several appetizers:
  • Salumni board: A selection of four cheeses and three salumi hand-selected and paired with our seasonal accompaniments. My board included cabbage, dates, honey from Denton, pickled okra, nuts, several Salumni varieties and four delicious cheeses (the creamy Feta was my favorite!). This appetizer went great with my glass of red wine (Michael Pozzan Sonoma).
  • Grilled lamb lollipops: This savory appetizer was topped with garlic confit, red peppers, mushroom demi, balsamic reduction and tomato jam.
  • Fried calamari: Hand-breaded and fried to order; served with a sweet house-made chili dipping sauce.


cheeseboard and meats at 12 stones via
The Salumi board


lamb chop appetizer at 12 stones via


Dinner entrees

My guests and I ordered several entrees to get the best of all worlds. The presentation of each meal was nicely prepared as you’ll see below. Enhancements, or sides, are available to order as well, including Garlic Mashed Potatoes, Smoked Gouda Mac & Cheese, Squash Casserole, Glazed Baby Sprouts and more.

  • Salmon: For a light entree option, try the grilled chipotle-honey salmon. The dish comes with charred brussel sprouts, black quinoa, beurre monte and pomegranate reduction.
  • Roasted Chicken Breast: I enjoyed the pan-roasted chicken breast, and I definitely had to take the rest to go! The dish includes house-made andouille sausage, seared fresh gnocchi (which had a rich, creamy taste), cajun stew, sauteed tomato and onion.
  • 10-oz Filet: Of course, we also selected a steak entree since we were at a steakhouse. The filet was soft and incorporated so many tasty flavors. The steak sat on a bed of the creamiest and softest mashed potatoes I’ve ever ate.

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baked chicken at 12 stones via


steak entree at 12 stones via


Sweet Diversions

To wrap up an eventful evening, we ordered dessert and French press coffee.

  • Flourless Chocolate Cake: This slice of Heaven was bold with chocolate and rich in flavor. The cake was topped with chocolate ganache, cherry sauce, and coffee creme anglaise.
  • Mom’s Bread Pudding: My waiter highly recommended this dessert, so I gave it a shot. The sweet concoction is made with maple-cinnamon French toast bread pudding, maple-coffee ice cream, candied bacon and drizzled with strawberry sauce.

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If you’re looking to try a new steakhouse, visit Twelve Stones for an unforgettable experience. Enjoy a rotating New American menu throughout the year with hand-crafted drinks and locally-sourced food in a comfortable and inviting space.


(Disclaimer: I was provided with a complimentary meal, and all thoughts are my own.)

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