photo c/s Four Seasons Resort and Club Dallas at Las Colinas
Last month, Four Seasons Resort and Club Dallas at Las Colinas debuted a new signature casual restaurant called LAW (which stands for Land, Air, and Water) featuring a bold taste of Texas using the finest ingredients sourced from the Lone Star State. I accepted their invitation to come out for a visit and was pleased to see the former Cafe On The Green space decor now feature dark hard wood floors, rich leathers and suedes throughout the space, along with a color palette of neutrals, camel and mahogany. Custom lighting, Texas artwork, wall décor and furnishings complement the design, as well as offer up a native and comfortable feel in communal lounge and dining areas. It feels manly without being too masculine and blends in nicely with the vibe of the hotel. LAW Restaurant has a robust menu of nostalgic favorites offering fresh poultry, meats, and fish sourced directly from Texas farms, fisheries and ranches. Featured dinner items include tomahawk bone-in rib eye steak, BBQ Berkshire pork rib tower, A Bar N Ranch wagyu flank steak, Shiner Bock and sweet onion soup, whole beer can chicken, stuffed quail and chorizo-cornbread waffle, Copper Shoals Farms red fish, homestead grits, and Amelias Farm tomato and burrata cheese salad with Texas olive oil. The dessert menu features Texas bourbon bread pudding and bitter chocolate molten cake, among other Texas classics. The restaurant offers a fun yet sophisticated Texas chic environment, is open seven days a week for breakfast, lunch, dinner, and Sunday brunch.
At the helm of the kitchen is Chef de Cuisine Jonathan Rivera, a culinary pro when it comes to creative and heartfelt food creation. Chef Rivera, a Four Seasons veteran since 2003, supports the state’s farmers, ranchers and fishermen to provide the highest quality dishes for all appetites. Rivera considers the restaurant to be “just what the community needs.” By leading and not following, LAW stands out with Four Seasons DNA and simple, diner-friendly menus that highlight quality and are easy to understand. The LAW wine program, run by Master Sommelier James Tidwell, features a hefty list of wines from the state of Texas including Brennan Vineyards Viognier, Pedernales Tempranillo, Kiepersol Estates Vineyards Merlot and Fall Creek Meritus to name a few. Tidwell, who is also the co-founder of TEXSOM, has led the Resort towards James Beard Award nominations for Outstanding Wine Program five times from 2011 to 2015, while he himself was a semifinalist for Outstanding Wine, Beer or Spirits Professional in 2015. His carefully selected list for LAW features wines for all levels of interest including specific sections titled Cool Kids, Popularity Contest and Mature Wines. Leave room for dessert, as the wines in this category make the perfect pairing with LAW’s signature sweet offerings. “This concept evolved organically,” says Christof Syré, Executive Chef of Four Seasons Resort and Club Dallas at Las Colinas. “The culinary team knew we needed a fresh new concept that met the needs of our community, thus we began the process of a complete restaurant transformation. We are extremely lucky to have ownership that cares about the property’s advancement in the dining scene and were willing to support the team’s idea for LAW as the new signature restaurant.” LAW can accommodate large parties, groups, and full restaurant bookings, as well as small functions in two private dining rooms, both seating up to 16 guests. The dynamic Show Kitchen can be reserved for private cooking classes or Chef’s Tables or it can be booked with the private Wine Room as a pre-dinner reception space. Reservations can be made online via Open Table, or by telephone at 972 717 2420. http://www.fourseasons.com/dallas/
