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Four By Brother Luck

@fourbyluck

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Where mountains meet desert. A Michelin Colorado restaurant redefining Southwestern cuisine through the culture, people, and flavors of the 4 Corners.

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This dish started on a long drive home through Colorado, passing reservoirs with waterlines far below where they should be. Exposed earth, cracked ground, a changing landscape. I brought that imagery back to the kitchen @fourbyluck. The black tuile creates the reservoir bed. A duck and anasazi bean ragout live underneath. Minimalism is the key to this dish because a drought offers exactly that. At the table, the butternut duck bisque is poured back into the landscape, leaving parts submerged and others exposed. As we finalize our fall menu it’s about more than cooking with ingredients from this region. It’s also about documenting the stories of what we’ve endured. #FourCornerCuisine #Colorado taken in Four by Brother Luck by @fourbyluck

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15 days ago

There’s a shift happening in our restaurant right now, and it’s hard to explain unless you’re part of it. Open conversations. Contagious curiosity. A deeper level of intention behind everything we do. I’ve spent years chasing recognition, navigating failures, rebuilding businesses, and learning what actually matters. The recent Michelin recognition is special, but it doesn’t define the nearly decade of work behind this restaurant. This week, Chef Ashley and I sat alongside some of the best chefs in Colorado for lunch. We both walked away realizing how much more room we have to grow. Our motto this year is simple. No outside noise. Less chasing recognition. More protecting our ingredients, telling the stories of our farmers, and challenging each other to become better cooks. For the first time in a long time, I’m less concerned about where we’re going and more excited about what we’re becoming. taken in Four by Brother Luck by @fourbyluck

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8 days ago

Fall menu is now live!

Thoughtfully created by our culinary and beverage teams, each dish and cocktail is designed to capture the essence of the season, we hope to see you soon! by @fourbyluck

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3 days ago

We spend so much time teaching cooks what to do with ingredients once they reach the kitchen. But how much time do we spend teaching them what it took to get there? The soil, the weather, the patience, the work. These tomatoes came from my garden in the middle of October and are headed to the restaurant. If you want beautiful garnishes, don’t be afraid to grow them. I want our cooks to understand that great cooking starts long before we pick up a knife. Respect the ingredient, the process, most importantly the people who grow our food. taken in Four by Brother Luck by @fourbyluck

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5 days ago

The Meadow | A Season in Transition

There’s a moment in The Rockies when the landscape begins to change. The greens fade, the leaves fall, and the first signs of winter settle in. We wanted to capture that moment on a plate. Not just the colors of fall, but the feeling of a season letting go. At Four, we’re challenging ourselves to cook what we see in the landscape around us. To tell stories through ingredients, textures, and the changing seasons. This is our interpretation of that transition. taken in Four by Brother Luck by @fourbyluck

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6 days ago

This year at Four by Brother Luck, we’re going deeper. Closer to our farmers. More protective of the ingredients. Deeper connection to the landscape. Intentionality about the people and artists we collaborate with. Food. People. Place. Purpose. Before a dish reaches the menu, we’re asking one question:

What story are we trying to tell? taken in Four by Brother Luck by @fourbyluck

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10 days ago

If you want to push yourself to the next level sometimes it’s best to just get back to the basics. We took our restaurant team to Sunflower Field Farms in Hanover, Colorado to spend time with Soleil and see what it really takes to grow the food we cook. It inspired all of us. This next chapter is about sharing our farmers stories, respecting the work, and protecting the ingredients they put in our hands. Excited to showcase more food from this community. Know your farmer. Know your food. 🌱 by @fourbyluck

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16 days ago

We’re just doing our thing in Colorado Springs……👀 taken in Four by Brother Luck by @fourbyluck

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a month ago

Test batch #1. 🖤

Yeasty Boyz officially went dark. Charcoal Bread inspired by my trip to Craig, Colorado and the conversations happening around coal, energy, water and what happens to communities when industries change. Food should taste good but I also want it to make you think, ask questions, and talk to the person across the table. Back to the test kitchen.

Would you eat black bread? taken in Four by Brother Luck by @fourbyluck

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a month ago

Meet Yeasty Boyz.

Three sourdough starters combined into one including a dehydrated starter passed down from 150 years ago. I keep him st home so I can feed him daily but a piece of him lives at the restaurant as well. After my trip to Craig, Colorado, I came home thinking differently about energy, coal, water and the communities built around them. Today’s experiment: charcoal focaccia. We’ve always broken bread to start conversations. This one has a story to tell.

400g starter
2,000g bread flour
1,670 g water — 85% hydration
40g salt

* charcoal taken in Four by Brother Luck by @fourbyluck

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a month ago

Isn’t THIS what social media is for?

Bad Alibi Distillery has about 700 followers right now. Let’s change that. This is a small business in Craig, Colorado. A community going through some major changes. Now they’re betting on themselves and the future of their hometown. They’ve built the distillery, put in the work, and made the whiskey. Now they need more people to know their name. So I’m asking my community to show some love.

👉 Follow @BadAlibiDistillery
👉 SHARE this reel to your story
👉 TAG a Colorado spirits distributor who should be carrying their whiskey

I bought five bottles and brought them back to Four. We’re going to do our part. Now let’s see what the internet can do. 700 followers. Where can we take them?

Let’s show Craig, Colorado some love. 🥃❤️ taken in Craig, Colorado by @fourbyluck

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a month ago

We are sold out for tonight. Thank you for supporting us, and we hope to see you tomorrow!

#fourbybrotherluck #fourcorners #soldout taken in Four by Brother Luck by @fourbyluck

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a month ago