2005: Features - Las Colinas: Luxurious layover in Big D
Monday, September 19, 2011
For those who must forgo the scenic route through the Lone Star State and instead travel to Texas by air, odds are your flight will go through Dallas. And while golfers no doubt are tempted simply to change planes and be on their way whenever their itinerary calls for a connection at Dallas/Fort Worth International, they might be wise to consider an occasional layover instead – at the Four Seasons Resort and Club Dallas at Las Colinas. Site of the PGA Tour’s EDS Byron Nelson Championship and home to two enjoyable courses, it perhaps is the finest place to stay in Big D and one of the most convivial and best-appointed retreats anywhere.
And it’s only a 15-minute cab ride from the airport.
What makes Las Colinas stand out in most visitors’ minds is its superlative hotel with more than 300 rooms located in a nine-story tower and 50 villa-style rooms set in two-story buildings that overlook the 18th green of the Tournament Players Course, which plays host to the final two rounds of the Nelson. Count on comfortable beds, lush towels, sumptuous showers and baths, high-speed Internet access and two-line phones, all of which makes it work for business and pleasure.
Another attribute is the patented Four Seasons service. Names are remembered at the front desk, even if months have passed between visits. Concierges happily make any and all arrangements, whether for concert tickets, dinner reservations or shopping trips. Food and drinks arrive at rooms promptly after ordering, and are available any time of the day or night.
Las Colinas’ modern spa and fitness center are particularly helpful when it comes to working off meals eaten in the resort’s signature restaurant, Café on the Green. Executive chef Christof Syre serves what can best be described as New American cuisine with an Asian influence, and the restaurant features a trio of private alcoves for dining, the best of which is called the Wine Room. Enclosed with a wall of clear window panes and French-style doors, it looks onto the eatery’s impressive wine cellar and provides an enticing setting for a memorable meal.
Last but not least is the golf.
Jay Morrish, Tom Weiskopf’s longtime collaborator, designed the TPC course with input from Byron Nelson and Ben Crenshaw. It is complemented by Cottonwood Valley, which features nine holes laid out by Robert Trent Jones Jr. and nine by Morrish. Guests also can enroll in the Byron Nelson Golf School or simply – and happily – bang balls on the range.
Sometimes that connection at DFW just has to wait.
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