01
Charred Octopus
Black quinoa, cherry tomato, smoked yellow pepper coulis. The fisherman's course.
Downtown Colorado Springs · Est. 2023
A culinary love story between the mountains and the desert.
A seasonal four-course tasting menu by James Beard nominated Chef Brother Luck, plated from the wild game, river fish, farm harvests, and foraged ingredients of the Four Corners.
Tue – Sun·Happy Hour 3–6 pm·Dinner 5–9 pm
As Featured On
Bravo Top Chef◆Food Network Chopped◆Beat Bobby Flay◆Food & Wine Magazine◆Rachael Ray Every Day◆James Beard Foundation Nominee
The Four Corners
Four providers. Four courses. One landscape on the plate.
Our cuisine is guided by four timeless providers: the hunter, the gatherer, the fisherman, and the farmer. They are the true beginning of every dish we create, shaping ingredients and inspiration as the seasons change.
At Four, the menu evolves with the land itself. The rugged peaks of Colorado meet the sun-soaked deserts of the Southwest. Every plate is a reflection of balance: earth and fire, tradition and innovation, heritage and creativity.
Hunter
Wild game from Colorado outfits
Gatherer
Foraged from Four Corners ranges
Fisherman
River and coastal selections
Farmer
Seasonal harvests, named producers
This Season's Menu
A taste of what the kitchen is plating right now.
02
Grilled Wild Course
Seared protein, root vegetables, native onions, edible blossoms. Built around what's running this week.
03
Churro Cheesecake
Toasted marshmallow, cookie quill, vanilla bean, salted caramel. Pastry Chef Marjorie Furio's signature finale.
Chef-Owner
Brother Luck cooks the way he grew up: listening to the land first.
You've seen him on Bravo's Top Chef, on Food Network's Chopped, and trading dishes with Bobby Flay. You've read about him in Food & Wine and Rachael Ray Every Day. The James Beard Foundation has nominated his work twice.
None of that is what he leads with. Brother leads with the names of the farmers, fishers, hunters, and gatherers who make his menu possible. The accolades arrived because of how seriously he takes their work, not the other way around.
At Four, that means a kitchen built for the Four Corners: a region most American chefs still ignore, plated for the discerning Colorado Springs guest who can tell the difference between Southwestern cuisine and a stack of Tex-Mex shortcuts.
12+
Years cooking the Four Corners
2x
James Beard nominations
4
Producer relationships per dish
The People Behind the Plate
Six people. One service. Every night, four courses you'll remember.
The team Brother built around him. Real names, real bios, real reasons we run the room the way we do.
BL
Chef Brother Luck
Chef-Owner
Award-winning chef and restaurateur, chef-owner of Four. National acclaim on Bravo's Top Chef, Food Network's Chopped, and Beat Bobby Flay. Featured in Food & Wine and Rachael Ray Every Day. James Beard Foundation nominee. Honors the farmers, fishers, hunters, and gatherers who inspire every dish.
AB
Chef Ashley Brown
Chef de Cuisine
Driven by the creative possibilities of the kitchen and the inspiration of regional ingredients. Believes the magic lies in watching a simple idea evolve into a beautifully plated dish that tells a story. Builds experiences meant to last.
MF
Marjorie Furio
Pastry Chef
Brings artistry, emotion, and a personal touch to every dessert. Believes dessert is a curated experience meant to spark emotion and create lasting memories. Proud owner of a python named Cleopatra.
GW
Geri Woessner
Sous Chef
Followed her passion from a successful career in sports marketing into the culinary world. Lives by: if you don't have time to do it right, when do you have time to do it again? Hopes guests leave full, connected, and inspired.
DJ
Dylan Jolly
General Manager
Leads with creativity, empathy, and a deep commitment to team culture. Believes in treating every guest like family, no matter how busy the shift. Off the clock you'll find him snowboarding or on the golf course.
HD
Hailey Daub
Assistant Manager
Oversees daily operations and ensures every guest interaction reflects the restaurant's high standards. Known for thoughtful, guest-focused leadership. Proud owner of a black cat named Sunshine.
Guest Reviews
What guests say after the fourth course.
What a great night. We opted for the four-course menu with wine pairing. All dishes were great, with standouts for the Blue Cornbread, the Wild Boar Tamale, and the Churro Cheesecake.
“
Never disappoints. One of my favorite places for date night with the hubby.
Lucia W.
Repeat guest, date night
“
What an amazing experience. Every dish was beautiful and delicious.
Charity H.
Tasting menu guest
“
I had an amazing experience at this restaurant. The food was delicious, the service was impeccable, and the ambiance was perfect. Highly recommend.
Miguel P.
Dinner service guest
Private Dining & Catering
Experiences built for your occasion.
An anniversary dinner for ten. A corporate buyout for ninety. An intimate vow renewal in our chef's kitchen. Every private experience at Four is plated by the team that already runs the dining room, around a menu we build with you, not from a binder.
- 01Tell us the occasion.One short form. We respond within one business day.
- 02We design the menu.Brother and team build courses around your guests, dietary needs, and budget.
- 03You arrive. We do the rest.From welcome cocktail to final course, the night runs itself.
In Loving Memory
Always Remembering Chef Michael Noll
A teacher in every shift. A friend in every room he ever walked into. The Four kitchen still cooks the way Chef Mike taught us to cook: with care, with patience, with respect for the people on the other side of the pass.
His seat is always set.
Common Questions
Before you book.
The questions our reservations team answers most often. Don't see yours? Call us at (719) 434-2741.
Four progressive courses built around the season: a starter from the gatherer, a course from the river or ocean, a main from the hunter or farmer, and a finale from our pastry program. Each plate is composed to balance earth and fire, tradition and innovation. À la carte selections are also available.
From the Pass
Menu changes. Special dinners. First seats.
One email a month. Sent the day a new tasting menu drops, so you can book before the dining room fills.
The Journal
Field notes from the Four Corners.
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What to Expect From a Four-Course Tasting Menu in Colorado Springs
A four-course tasting menu in Colorado Springs is the closest thing to a guided tour of Colorado's pantry: starter, sea, land, sweet, plotted by the chef and paced by the room.
Four Corners Cuisine: How the Region Shapes Every Plate at Four
Four Corners cuisine sits where the southern Rockies meet the Colorado Plateau. It's why our menu reads less like Italian or French and more like a postcard from home.
Where to Eat Wild Game in Colorado: Boar, Elk, and the Real Story
Wild game on a Colorado menu is no longer a novelty. The trick is sourcing it honestly. Here's how we work with hunters and farmers we know by name.
A James Beard Nominated Chef in Colorado Springs: Why It Matters
Brother Luck's James Beard Foundation nomination put Colorado Springs on the national fine-dining map. Here's what the recognition means for the city, and for the people who eat here.
Private Dining in Colorado Springs: How to Plan a Buyout at Four
Private dining in Colorado Springs is easier than you think when the kitchen plans the menu around your guests. Here's our process from inquiry to first course.
The Best Fine Dining Date Night in Colorado Springs, Step by Step
A great date night isn't just the food. It's the room, the pacing, and the moment between the third and fourth courses when nobody wants to leave.
Southwestern Cuisine, Reimagined: Beyond the Tex-Mex Standards
Southwestern cuisine isn't tacos and queso. It's blue corn, wild boar, foraged piñon, and a four-state pantry most American kitchens still ignore.
Farm-to-Table in Colorado Springs: The Producers Behind Our Menu
Farm-to-table only works when the farms are real. Meet the Colorado producers who quietly keep our seasonal menu honest, week after week.
The Brother Luck Story: From Top Chef to Tejon Street
How a Top Chef and Chopped contestant chose Colorado Springs over the coasts, and built the restaurant he always wanted to eat in.
Foraged Ingredients in Colorado: A Chef's Field Notes
Foraging in Colorado isn't a gimmick. It's a calendar. Here's what the seasons hand us, and how we plate it without losing the wildness.
Visit Four
Tonight at 321 N. Tejon.
Reservations open daily on OpenTable. The four-course tasting goes fast on Fridays and Saturdays. Book early.
Address
321 N. Tejon Street, Colorado Springs, CO 80903
Phone
(719) 434-2741Hours
Tuesday – Sunday
Happy Hour 3 – 6 pm · Dinner 5 – 9 pm