Restaurant Law

Four Seasons Dallas hotel chucks fine dining to lay down the Law

New restaurant at Four Seasons in Las Colinas trumpets a Texas theme.

Photo courtesy of Four Seasons

The Four Seasons Resort and Club Dallas at Las Colinas has unveiled a new casual restaurant that replaces the long-running, fine-dining spot Cafe on the Green. The new concept is called Law — an acronym for land, air, and water — and it debuts in April 2016.

Opened in 1986, the Four Seasons has long been one of area's top luxury hotels, with its adjoining golf, tennis, and spa resort, and its hosting of the annual Byron Nelson Championship golf tournament. Cafe on the Green, one of five dining options at the hotel, always earned high marks.

But life is a struggle for hotel restaurants, and fine dining is on the wane. Having a Groupon is never a good sign.

A release describes Law's menu as having "nostalgic favorites" such as tomahawk bone-in rib-eye, BBQ Berkshire pork rib tower, Wagyu flank steak, Shiner Bock and sweet onion soup, whole beer can chicken, stuffed quail with chorizo-cornbread waffle, redfish, grits, and tomato-burrata salad.

Desserts listed in the release include bourbon bread pudding and "bitter chocolate molten cake, among other Texas classics." What is Texan about chocolate lava cake? Pretty sure that was invented by New York chef Jean-Georges Vongerichten about 20 years ago.

Chef de cuisine is Jonathan Rivera, a Four Seasons veteran, who has been with the hotel since 2003. Master Sommelier James Tidwell's wine program includes Texas wines such as Brennan Vineyards Viognier, Pedernales Tempranillo, Kiepersol Estates Vineyards Merlot, and Fall Creek Meritus.

Executive chef Christof Syré says the writing was on the wall for Cafe on the Green.

"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," he says.

The restaurant boasts "Texas chic" environment with dark hardwood floors, leather, and suede, in a palette of neutrals, camel, and mahogany. Custom lighting, Texas artwork, wall décor, and furnishings complement the design. Two private dining rooms seat up to 16, and a show kitchen can be reserved for private cooking classes.

As befits a hotel restaurant, Law will be open seven days a week for breakfast, lunch, dinner, plus Sunday brunch.

openings

Italian Restaurant News

Italian restaurant The Saint makes debut in Dallas Design District

Samantha Marie Photography

The Saint

A swanky restaurant is relocating from one hip Dallas neighborhood to another: The Saint, the Italian steakhouse from Hooper Hospitality Concepts which originally opened near Deep Ellum in 2023, is moving to a new address in the Dallas Design District.

The restaurant will open at 1000 N. Riverfront Blvd., and it's happening soon: According to a release, it'll open on Saturday, January 3.

Hooper Hospitality Concepts CEO Andy Hooper says in a statement that "the Design District offers the ideal setting for the experience we’ve created. It gives us greater visibility, a setting that matches the sophistication of our menu, and a chance to welcome even more guests into the world of The Saint."

It's going into same building that will be home to Night Rooster, The Saint's sibling Asian concept which will open sometime in 2026.

Decor
The 1,800-square-foot dining room seats 85. Highlights include a golden-tiled stairway leading to the restaurant’s second-story landing, crowned by an 18th-century gilt chandelier, counterbalanced by a graffitied antique oil portrait hand-tagged by Design District artist Kelly O’Neal.

It's a whole opposites theme, creating a space where both “saints and sinners” feel at home. The wallpaper features a vivid interpretation of saints-and-sinners iconography, blending flora, fauna, snakes, doves, and talismanic motifs into a damask pattern.

Scalloped upholstered booths soften the room with elegant curves under the pink glow of an antique 1920s Parisian glass-domed chandelier. Nearly every seat captures a view of the downtown Dallas skyline.

New chef
The kitchen is now led by executive chef Sergio Esquivel, a Dallas-born chef whose culinary roots trace back to early days cooking beside his grandmothers. He attended The Culinary Institute of America and has worked at Del Frisco’s Double Eagle Steakhouse, Georgie by Curtis Stone, Harper’s, Nuri Steakhouse, and as personal chef for the Jones family at AT&T Stadium.

His style blends steakhouse tradition with Italian technique, Peruvian brightness, American comfort, and Korean depth, with a commitment to crafting everything in-house.

His menu will include dry-aged cuts from Texas ranchers, Wagyu selections, housemade pastas, seafood, and vegetarian and vegan dishes.

Standout menu items include

Texas Wagyu Tartare with truffle carpaccio and balsamic cured egg yolk
Shellfish Platter with Maine lobster, king crab, oysters, and prawns with cocktail sauce
Wild Mushroom & Black Truffle Tagliatelle
32-oz Bistecca Alla Fiorentina

The bar program will continue to offer inventive cocktails and a notable wine selection, now enhanced by a lineup of new signature drinks such as the In Good Faith with Ford’s Gin, Ramazotti Apertivo, hibiscus syrup, lemon and sparkling wine; plus new smoked whiskey decanter drinks, offering a mesquite-smoked Manhattan and Old Fashioned in regular and top shelf selections.

deep-ellum openings