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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.


Monday – Friday 6:30 am – 11:00 am Saturday – Sunday 7:00 am – 11:00 am
Daily 11:00 am – 3:00 pm
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

  • Forty-eight ounce, Long-Bone Tomahawk steak chop on wood platter with roasted peppers, sign
    48-ounce, Long-Bone Tomahawk

    Savour our bone-in rib-eye for two

  • Law eggs Benedict, three English muffins topped with poached eggs, fried chicken, brisket, crab and hollandaise sauce
    LAW Benedict

    Eggs Benedict three ways, served on brisket, fried chicken and crab

The Team

Christof Syré

Executive Chef

It 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.”

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