From the porte cochere, it’s clear to see that the 421-room Omni Las Colinas Hotel offers lavish amenities. But past the valet stand and into the well-appointed lobby, it’s the sun-soaked, waterfront LRH Restaurant & Bar that commands the attention of guests and visitors. The hotel’s signature restaurant has substance and style, and joins the crop of Dallas-area properties that are redefining what hotel dining looks like.
“Usually hotels are overlooked because you think of banquets,” says Giovanni Krauss, Food and Beverage Director of the hotel. “You go to hotels for a wedding, prom, for whatever it is, and people automatically associate it with rubbery chicken and boring salmon, or something like that.” LRH is a far cry from the stereotype.
Over the past three years, chefs Po Liu and Matt Pak have transformed the kitchen at LRH, keeping the menu fresh and enticing with seasonal updates. Liu joined the team in 2022 as chef de cuisine after a stint at Plano’s Mexican Sugar, and was promoted to executive chef two years later. Pak was Liu’s first hire that started as a cook and now helms the kitchen as his chef de cuisine.
Named after John W. Carpenter’s family ranch El Ranchito de Las Colinas, meaning “little ranch on the hills”, LRH leans into the bounty and abundance of Texas ingredients while embracing Pak’s Korean roots and Las Colinas’ rich cultural tapestry.
“When I started here at CDC, I was given the luxury of my executive chef not having much oversight on what I wanted to do,” Liu recalls. “When I got promoted to [executive chef], I made a promise to myself that whoever comes in as my CDC, I’m not going to restrain them.” He’s made good on his promise, letting Pak take creative liberties.
Many of the dishes on the latest menu, launching this month, are Pak’s creations, like the carne asada kimchi fries ($20), piled high with creamy jack cheese, sautéed kimchi, carne asada, cilantro crema, and chipotle aioli.
“I’m adding more of my Korean heritage into [the menu],” Pak says. “I’m using Texas influence, Korean influence, and Latin influence.”
Other highlights include ancho-blueberry-glazed grilled octopus ($24) and al pastor ribs ($18). The smoked half chicken ($28) is brined and cooked sous vide with a smoked habanero rub; while the blackened salmon ($36) arrives with Israeli couscous, corn, poblano peppers, shaved brussels salad, and a citrus butter emulsion. Pak’s culinary talent shines in the buttermilk fried red snapper ($40), which combines ají amarillo coconut sauce, cilantro lime farro, and cilantro oil.
“We want to stay true to those kinds of traditional Texas flavors, but we do want to tie in something new and adventurous,” Krauss says.
The bar program at LRH is refreshed seasonally as well to complement additions made to the food menu. The weekday happy hour, offered from 3 to 5 p.m., has become a favorite among hotel guests and area residents alike. It’s also the perfect excuse to indulge in an order of pretzel bites ($14) with hatch green chile queso.
In honor of National Tequila Day on Thursday, July 24, Omni Las Colinas will host its first-ever public spirits tasting menu, in partnership with Flecha Azul. The experience ($125) will include a five-course meal curated by Pak, featuring tequila-infused bites like ceviche and pasta in tequila butter sauce.
“That’s a good opportunity for people to come in and experience the food and what we have to offer,” Krauss says. “The great thing about Las Colinas is that we’re not Dallas, and we’re not Fort Worth — we have our own little bubble here.”
Omni Las Colinas is also serving as the hotel partner for DiningOut’s inaugural Dallas Rare Steakfest, to be held on Thursday, May 15 at nearby Levy Plaza. The one-of-a-kind culinary festival gives attendees the chance to enjoy unlimited steak samples from more than 25 steakhouses and restaurants, premium cocktails, and live entertainment right in the heart of Las Colinas. For more information and to purchase tickets, visit dallas.raresteakfest.com
