Blown Away by Four Winds
It happens every time. Each visit I order something new, and with that very first bite, I am blown away by Four Winds’ ability to “Wow” me with the most tender, juicy Filet Mignon, Ribeye, or New York Strip… the most succulent sugar-cured pork chops, flavorful chicken, and uniquely delicious fresh fish of the day. Whether Chef Frank Rumoré (formerly, of Del Frisco’s) uses his classic recipes or tries something new to tempt the palate, Four Winds Steakhouse offers refined dining at its best, which is why the Wills Point area restaurant has retained its five-star rating for the last 12 years.
The converted wood cabin with a huge stone hearth, that once belonged to retired Dallas Cowboys middle linebacker, Lee Roy Jordan, is now home to a fine dining experience that city folk likely thought country folk would never know in their neck of the woods. In fact, to get to the restaurant, one must drive through an open gate, off Farm to Market Road 47 (FM 47) near Wills Point, Texas, go down what my daughter refers to as, “the roller coaster” driveway, to the paved parking lot, next to the cozy steakhouse, surrounded by oak trees, on the top of a scenic hill, which overlooks a 15-acre pond and 1,100 acres of cattle pasture.
You will need reservations. Sometimes, especially during holidays and nearby Canton’s First Monday Trade Days weekends, the Four Winds Steakhouse is booked solid, weeks or months in advance. However, if you’re willing to settle for an early or late dinner time, you may be able to book a table. When it isn’t a holiday or First Monday weekend, getting a table isn’t as challenging. It is definitely worth the wait, if you must. For directions, go here.
For my daughter’s high school graduation dinner, we reserved an area of the restaurant (there are also a couple of private rooms) for a table set for several close friends and family members. When serving a larger party, the premier steakhouse offers a special menu, limiting the choices from the main menu, in order to provide swift service. We had our choice of steaks, chicken, and fresh fish of the day, along with whipped potatoes, green beans, fresh baked whole grain and white bread, real butter, dinner salads with fresh baby greens, and for dessert, we chose between Chef Rumoré’s own creamy cheesecake or whipped rich chocolate mousse. Do plan ahead for bridal parties, anniversaries, birthdays, and other special occasions. You may be able to request certain rooms or areas suited to your needs or size of guest list.
One time, we reserved a table in front of the fireplace and enjoyed a favorite dessert: crème brûlée, served with fresh raspberries and mint leaves. There is an extensive wine list, including French and Spanish wines, among others. While one guest in our recent party enjoyed a Bellini Tini, another preferred a Dos Equis with lime. The wait staff are prompt and willing to serve whatever you desire. Dinner is served in stages, with drinks and bread offered immediately, and optional dinner salads served before the main entrée. No empty plate will inconvenience you for long. The service is outstanding.
Each menu option is priced separately, and you should be prepared for the cost of dinner to match the elite service and flavorful food you experience. This isn’t fast food; it is elegant culinary art, at its best, which I have come to appreciate as “the norm” from Four Winds Steakhouse.
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