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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.

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
Sunday Brunch
Sundays 11:00 am – 2:30 pm

Signature Dishes

  • A cigar on a brown tray with smoke around it.
    COME AND TASTE IT | LONESTAR CIGAR

    Executive 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.

  • Sliced steak, orange pepper, and greens on a wooden tray.
    14 OUNCE 60-DAY DRY AGED RIBEYE

    Meticulously measured, weighed and dry-aged to perfection by LAW Restaurant Chef Paolo Gama.

  • 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

Events

  • From 6:00 pm – 10:00 pm on May 1, June 5, August 7, September 4, October 2, November 6 and December 4.

    Chicken Fried Sundays

    Enjoy a Buttermilk or Hot-Fried Half Chicken Dinner with À La Carte sides. USD 29 per person.
    Learn More
  • Sundays, 11:00 am – 2:3- pm

    Sunday Brunch Buffet

    Join us every Sunday for a full brunch buffet featuring your favorite traditional dishes along with LAW Restaurant originals. USD 62 per person (includes two complimentary mimosas). Make your reservation today by calling LAW at (972) 717-2420.
    View The Menu

The Team

A man in white chef?s clothes.

TONY FRANCE

Executive Chef
As the first new head of the kitchen in Las Colinas in more than two decades, France has a lot to be excited about. The expansive property includes four restaurants and bars, private dining, in-room dining, and 84,000 square feet (7,800 square metres) of meeting and event space for hosting everything from grand wedding and galas to corporate conferences. The Resort’s signature restaurant, LAW (which stands for Land, Air, and Water) is the perfect symmetry of Texas meats, poultry and seafood using the finest ingredients with bold flavors. Its saloon-style sibling, OUTLAW Taproom celebrates Lone Star State music legends with bourbon, burgers and local beer.
A male chef in black chef clothes in a restaurant with dark wood and black metal lights hanging from the ceiling.

Nicholas Trosien

Executive Sous Chef
Trosien 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.
A female chef in a white blouse holding a dessert in a grey cup.

Yudith Bustos

Executive Pastry Chef
Raised 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.
A male chef in a white chefs coat.

PAOLO GAMA

Chef de Cuisine
Gama oversees a team of around 20 cooks, supervisors and chefs in LAW, whose concept is inspired by bold Texan fare using the finest ingredients inspired by the robust, local flavours found in our state’s land, air and water.

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