There’s been a lot of change at the Four Seasons Resort and Club Dallas at Las Colinas recently. Less than a year ago, the hotel’s longtime restaurant Cafe on the Green underwent a makeover to become LAW restaurant. Now the adjacent bar is set to debut a new look.
The Outlaw Taproom, as it’s called, opened softly in February in the space formerly known as Bar 19. It celebrates a grand opening on March 3.
Four Seasons reportedly pumped $1 million into renovating the bar to update the vibe, including new furniture, fixtures, art and a fresh coat of paint.
Much of the $1 million investment went toward revamping the bar’s outdoor space, which now has heating for cold winter days and large fans to keep it cool in the summer. There’s also a newly-built bocce ball court and a huge fireplace that acts as the focal point of the area.
Despite the hotel being a longtime home of the AT&T Byron Nelson golf tournament, Outlaw Taproom is billed as an ode to the Texas music icons that embodied a rebellious spirit, such as Stevie Ray Vaughan, Janis Joplin and Willie Nelson. That’s why you’ll find guitars and band memorabilia hanging on the walls. The design is also supposed to fit cohesively with LAW restaurant’s rustic-chic vibe.
That applies to the cocktails, too, which can be tailored to fit each drinker’s taste. Outlaw Taproom’s version of a Moscow Mule, called a Kickin’ Texas Buck, comes with Tito’s vodka, Fever Tree ginger beer, lime and mint, but can be ordered one of five ways: sweet, spiced, fruity, floral or hot. Patrons can also choose from a number of bitters, such as Angostura, Woodford, and the Bitter Truth, to flavor their Old Fashioned.
One of the bar’s more interesting offerings is the Capone Rocks and Rye, a large-format cocktail made with Templeton Rye whiskey, Luxardo Maraschino Liqueur, spices, orange, lime and rock candy. It comes in a Porthole Infuser and serves two to three people. Beer, wine and food, such as loaded tater tots, burgers and steak, are also available for purchase.
Presented by Guide Live – February 21, 2017