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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
Chicken Fried Sundays
Sunday 5:00 pm – 10:00 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

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.”

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.

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