{"id":131509,"date":"2018-02-28T17:45:20","date_gmt":"2018-02-28T22:45:20","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=131509"},"modified":"2022-03-16T18:15:07","modified_gmt":"2022-03-16T22:15:07","slug":"dallas-food-tour","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/taste\/dallas-food-tour\/","title":{"rendered":"A Culinary Tour of Dallas"},"content":{"rendered":"
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Food and drink have long been an integral part of the experience at Four Seasons Resort and Club Dallas at Las Colinas<\/a>. Case in point: The Resort has employed a master sommelier – one of only 236 in the world – since 2002. At the new rustic-luxe LAW restaurant<\/a>, Chef de Cuisine Johan Van Niekerk delivers a decidedly Texas touch – and Head Bartender Davis Rhea’s homegrown cocktails follow suit next door at OUTLAW Taproom<\/a>.<\/p>\n

The Resort also plays host to several food and wine events, including the prestigious TEXSOM International Wine Awards<\/a>, now in its 13th year. Chefs, farmers, sommeliers, distillers, brewers and barkeeps from the Lone Star State and beyond also gathered at the Resort in February for Cochon555<\/a>, a whole-hog feast focused on sustainable farming.<\/p>\n

But no visit to Dallas is complete without sidling up to some of the spots that make this legendary Texas town sizzle. For a proper list of where to eat and drink, we asked eight Four Seasons experts to take us to the hottest spots in their home city.<\/p>\n<\/p><\/div>\n<\/div>\n

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Four Seasons Resort and Club Dallas at Las Colinas<\/h3>\n<\/p><\/div>\n
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A post shared by Truck Yard Dallas (@truckyarddallas)<\/a><\/p>\n<\/div>\n<\/blockquote>\n<\/div><\/div>\n<\/section>\n

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ALL-DAY PATIO<\/h2>\n<\/header>\n
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“Truck Yard<\/strong><\/a> is perfect for relaxing with family, friends or your four-legged pal. There are always two or three food trucks parked alongside the bar’s rustic backyard. If The Hot Potato truck<\/a> is there, order the Naughty Tots – tater tots stuffed with cheese and topped with crispy bacon and jalape\u00f1o ranch.” \u2014Justin Meselsohn, LAW restaurant manager<\/em><\/p>\n<\/p><\/div>\n<\/div>\n

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SHOPPING \u00c0 LA MODE<\/h2>\n<\/header>\n
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“Emporium Pies<\/strong><\/a> is a little house turned pie shop in the Bishop Arts District<\/a>, a haven of locally owned shops and restaurants. Between the sweet smells and cottage vibe, you can’t help but feel cosy. I can’t pick a favourite pie. They’re all delicious!” \u2014Rachel Curliss, guest experience coordinator<\/em><\/p>\n<\/p><\/div>\n<\/div>\n

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SOUTHERN COMFORT<\/h2>\n<\/header>\n
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“Whistle Britches<\/strong><\/a> – order the Auntie Louann, an open-faced fried chicken sandwich with pimento cheese, pickles, tomatoes and Thousand Island dressing.” \u2014Johan Van Niekerk, Chef de Cuisine at LAW<\/em><\/p>\n<\/p><\/div>\n<\/div>\n

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GIRLS’ NIGHT OUT<\/h2>\n<\/header>\n
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“Don’t miss Dame’s Dinner Club on Wednesday nights at The Standard Pour<\/strong><\/a>, a cocktail bar in Uptown. Live music and a free three-course meal!” \u2014Curliss<\/em><\/p>\n<\/p><\/div>\n<\/div>\n

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POST-WORKOUT MEAL<\/h2>\n<\/header>\n
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“The Crown Jewel Smoothie from The Gem<\/strong><\/a> is made with bananas, cashew milk, coconut manna, spinach, blueberries, dates, cacao, cinnamon and maca. Be sure to grab a pack of Alyssa’s Cookies<\/a> while you’re there – they’re a sweet, healthy snack.” \u2014Erin Epperson, personal trainer and nutrition specialist<\/em><\/p>\n<\/p><\/div>\n<\/div>\n

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MUSEUM DISTRICT BRUNCH<\/h2>\n<\/header>\n
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“Mercat Bistro<\/strong><\/a> is an authentic slice of France in downtown Dallas. The best quiche Lorraine I’ve ever had.” \u2014Curliss<\/em><\/p>\n<\/p><\/div>\n<\/div>\n

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UNEXPECTED BARBECUE<\/h2>\n<\/header>\n
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“Get the Hot Mess from Pecan Lodge<\/strong><\/a> in Deep Ellum – a baked sweet potato topped with butter, cheese, barbacoa, chipotle sour cream, bacon and green onions.” \u2014Curliss<\/em><\/p>\n<\/p><\/div>\n<\/div>\n

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BREAKFAST<\/h2>\n<\/header>\n
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“Ellen’s<\/strong><\/a>, hands down. The Pancake Pot Pie is a must-have – hash browns, pancakes, crumbled sausage, bacon – just layers upon layers of all things breakfast. I went out on a limb the first time I had it and now it’s the only thing I order.” \u2014Courtney Murlin, Concierge<\/em><\/p>\n<\/p><\/div>\n<\/div>\n

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WINE & CHEESE<\/h2>\n<\/header>\n
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“Veritas Wine Room<\/strong><\/a>. It’s low-lit and romantic, and the staff is very knowledgeable on all the cheeses and meats. You can pick your own or choose one of their curated plates.” \u2014Murlin<\/em><\/p>\n<\/p><\/div>\n<\/div>\n

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LUNCH WITH KIDS<\/h2>\n<\/header>\n
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“Klyde Warren Park<\/strong><\/a>, right around the corner from the Perot Museum of Nature and Science<\/a>, has a playground, a splash pad and food trucks. Ruthie’s<\/a>, the grilled cheese truck, is well worth the wait.” \u2014Murlin<\/em><\/p>\n<\/p><\/div>\n<\/div>\n

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MUST-EAT APPETIZER<\/h2>\n<\/header>\n
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“Lobster-scallion ‘shooters’ at Abacus<\/strong><\/a>. Created by local celebrity Chef Kent Rathbun, they’re a wonderful starter but can also be treated as a meal if you order enough of them.” \u2014Kevin Alderman, Chief Concierge and Les Clefs d’Or member<\/em><\/p>\n<\/p><\/div>\n<\/div>\n

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OFF-MENU DISH<\/h2>\n<\/header>\n
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“The bruschetta platter and the Nutella Vanilla Mela Bela dessert pizza at Cane Rosso<\/strong><\/a> are amazing, but you’ll have to ask for them – they’re not on the menu.” \u2014Alderman<\/em><\/p>\n<\/p><\/div>\n<\/div>\n

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A post shared by Maple Leaf Diner (@mapleleafdiner)<\/a><\/p>\n<\/div>\n<\/blockquote>\n<\/div><\/div>\n<\/section>\n

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DINER FARE<\/h2>\n<\/header>\n
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“Maple Leaf Diner<\/strong><\/a> – order the classic poutine.” \u2014Van Niekerk<\/em><\/p>\n<\/p><\/div>\n<\/div>\n

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https:\/\/www.instagram.com\/p\/BVXX_pJBa16\/?taken-by=meserorestaurants<\/a>\n <\/div>\n<\/section>\n

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UPSCALE MEXICAN<\/h2>\n<\/header>\n
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“Mesero<\/strong><\/a>. If the weather is nice, ask for a seat by the windows. They’re often open, which allows for a nice breeze and great people watching on Henderson Avenue. Order the Queso Mesero and a Size 2 margarita to start. Tip: Ask them to make it spicy with a little Habanero syrup or muddled jalape\u00f1o. For dinner, you can’t go wrong with the Del Corazon Salad followed by the Tacos Camaron or The Chairman – braised pork with cremini mushrooms, roasted peppers and onions and jalape\u00f1o ranch.” \u2014Katy Taylor, Director of Event Sales<\/em><\/p>\n<\/p><\/div>\n<\/div>\n

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