At our signature restaurant, sit down for bold Texan fare using the finest ingredients and inspired by the robust, local flavours found in our state’s land, air and water.
HOURS
- Breakfast
- Monday – Friday 6:30 am – 11:00 am Saturday – Sunday 7:00 am – 11:00 am
- Lunch
- Daily 11:00 am – 3:00 pm
- Dinner
- Sunday – Thursday 5:00 pm – 10:00 pm Friday – Saturday 5:00 pm – 10:30 pm
- Chicken Fried Sundays
- Sunday 5:00 pm – 10:00 pm
Signature Dishes
COME AND TASTE IT | LONESTAR CIGARExecutive Pastry Chef, Yudith Bustos has reimagined the beloved s’more into a smoking Lone Star Cigar, made with Valrhona chocolate, roasted marshmallow ice cream and candied cocoa nibs perched atop house-made graham cookies.
14 OUNCE 60-DAY DRY AGED RIBEYEMeticulously measured, weighed and dry-aged to perfection by LAW Restaurant Chef Paolo Gama.
48-ounce, Long-Bone TomahawkSavour our bone-in rib-eye for two
The Team
Christof Syré
Executive ChefIt takes passion to run one of the biggest dining operations of Four Seasons. As Executive Chef of our Resort, Syré oversees every dining outlet, banquet and in-room menu, and, fortunately, Syré brings a lifetime of inspiration behind him. Raised in cosy Bendorf in the Rhine-Mosel region of Germany, his parents are third-generation restaurateurs, and he has always been eager to learn more. After working in the family’s 120-year-old restaurant, Syré travelled to Sydney then London and Hong Kong before joining us at the helm in Dallas in 2000. With so much on his shoulders, he manages to do it with a smile on his face – and sometimes with his signature backflip.
“Take that first taste. Take another. Close your eyes and just experience it.”
Nicholas Trosien
Executive Sous ChefTrosien was 15 years young when he started as a pot washer at a restaurant near his home in Michigan. His Four Seasons career has since taken him far and wide from Palm Beach and Singapore to Dubai and most recently, Toronto, before finding his home in the Lone Star State as Executive Sous Chef at Texas’ original urban resort.
Yudith Bustos
Executive Pastry ChefRaised in a small town in Costa Rica where her family were farmers, Bustos always felt most at home in the kitchen. After a friend enlisted her help at her newly opened pastry shop, she knew she had found her calling. In 2019, Bustos was honoured to represent the Brand at Four Seasons Pop Down London, one of a global series of invitation-only immersive events celebrating the artistry and passion of Four Seasons craftspeople around the world. Her trip across “the Pond” began with a staging at two-Michelin-starred La Dame de Pic London. In 2020, she was spotlighted in USA Today as one of 10 female chefs who were elevating the food scene in the Nation’s Capital. Now she spends her days making the suite life even sweeter in Las Colinas.
More Dining Options
![Indoor bar area, with dark wood floors, dark leather chairs and a bar counter]()
DetailsOUTLAW Taproom
Inspired by the wild and rugged spirit of Janis Joplin, Stevie Ray Vaughn and the outlaws of Texas music, this modern saloon is where you go to sip local Texas beers, wine and innovative craft cocktails either inside by the shiny, black-marble bar, or next to the rustic fireplace on the covered patio.
![Woman wearing white swimsuit, sheer cover walks on outdoor swimming pool deck toward man in chair]()
DetailsAgave Pool & Bar
Open every summer, our poolside bar and eatery offers fun, flavourful all-American favourites with handcrafted summer cocktails and drinks – best enjoyed between dips in the pool as you lounge on a private daybed or with a seat around a firepit chatting with friends, family or colleagues.
![Square white plate with three pancakes, syrup, sunny-side egg, bacon and fresh juice on tray, orchid stem]()
DetailsIn-Room Dining
Whether you want to share a romantic dinner in the privacy of your room or suite, need to host an impromptu meeting or are just looking for a quiet evening in, our extensive, in-room menu has just what you’re looking for, day or night.
