LAW Restaurant’s New Pastry Chef Concocts a Must-Try Dallas Dessert

I‘ve been to the Four Seasons Resort and Club Dallas at Las Colinas to play tennis several times, but had never known what food magic awaited on the inside of the hotel. The 5-star resort, located just 20 minutes northwest of downtown Dallas, offers two dining concepts on-site — Outlaw Taproom (for local beer, wine, cocktails, and small bites) and LAW Restaurant (which stands for land, air, and water). When I found out about the smoky cigar-shaped dessert just released on the menu by newly appointed executive pastry chef Yudith Bustos, I knew I needed to finally get out and try the swanky restaurant.

The Aesthetic

First off, the space is not like any other hotel restaurant. “It’s Texas chic,” Four Seasons’ marketing communications manager Lisa Garland tells us. Classy, but approachable, LAW Restaurant invites you in with warmth and luxury.

Executive chef Christof Syré leads the LAW kitchen, along with chef de cuisine Paolo Gama and newly appointed executive sous chef Nicholas Trosien. Chef Syré initially brought us out a few new fall menu items to try like the Romesco Octopus and truffled deviled eggs. The LAW meatballs with BBQ peppercorn sauce were also a favorite, as well as the cornbread skillet with honey butter.

Four Seasons Dining

For mains, LAW is pretty big on its steaks, so we made sure to try the 60-Day Dry Aged Ribeye. Along with sides of bacon mac and cheese and crispy Brussels sprouts, it was tender and delicious. There is also a grilled Atlantic salmon, duck’n dumplings, roasted chicken, and more if you’re not feeling meats from the Butcher’s Block.

A New Must-Try Dessert

Of course, we ended our dinner with the Come and Taste It Lone Star Cigar. A Texas-inspired treat, the name is a nod to the famous slogan “Come and Take It” used by American colonists at the Battle of Gonzales.

Created by chef Bustos (formerly of Four Seasons Hotel Washington, D.C. and Four Seasons Resort Costa Rica), the s’mores-inspired dessert literally comes out smoking, encased in a glass dome. Once the dome is lifted, you can immediately smell the aroma of Texas mesquite wood. The actual dessert is 70 percent Valrhona chocolate rolled in cocoa powder. It’s paired with a dollop of roasted marshmallow ice cream and a house-made graham cookie.

There are several other new tasty treats on the dessert menu as well. I still can’t believe it, but we also dove into the chocolate hazelnut soufflé after we devoured the cigar. I couldn’t decide on a favorite. Another one I will be back for this pumpkin season is the Pumpkin Indulgence. Sounds quite indulgent.