The Four Seasonings Steakhouse in Antioch celebrates Grand Opening with ribbon cutting
From food truck success to brick-and-mortar dream come true, owners excited about Rivertown Dining District’s newest restaurant; working to earn a Michelin Star
By Allen D. Payton
On Saturday, April 5, 2025, the three owners of The Four Seasonings Steakhouse celebrated the new Rivertown restaurant with family, friends, Mayor Ron Bernal and members of the Antioch Chamber of Commerce and business community. The team of William and Erica Foster, and her mother Betty Ware, cut the ribbon to officially open their business. Ware’s husband, James, was also in attendance.
But before that occurred, a few remarks were offered.
“I’d just like to thank you for opening this amazing restaurant, it’s a beautiful asset to our city,” said the mayor. “It’s a real steakhouse like you’d have to go to San Francisco to get. It’s super exciting…this is really, really a big deal for Antioch to have a world class steakhouse. We’re excited to see you succeed and help our downtown community, as well.”
Teresa Glenn, President of the Antioch Chamber of Commerce, “I wanted to congratulate you on this wonderful ribbon cutting. This business is amazing…it looks amazing. I’ve eaten here; the food is great. You guys are going to thrive, here. Good luck to you guys. We’ll be here to support you through the years.”
William then shared a few thoughts of appreciation saying, “On behalf of my family, I’d like to thank every single person here, all the people who came during our soft opening and went through our growing pains. We thank you for having grace and came back to us.”
He then thanked his next door, business neighbor Debbie Blaisure of Rivertown Treasure Chest, “for introducing us to everybody” and building owner Sean McCauley, “for opening up the space to us and letting us to be the operators, here.”
“We just appreciate everybody here and thank you, so much,” Foster concluded.
McCauley then shared his thoughts saying, “I’d just like to say that these entrepreneurs are the vision that Antioch has. I fell in love with this family when they came in our door for the first time and wanted to be in downtown.”
“It’s been two years…of hard work, dedication and these guys persevered,” he continued. “And it’s a wonderful story.” (See video)
That was followed by the ribbon cutting and inviting guests inside to sample some of the restaurant’s food.
From Food Truck Success to Brick-and-Mortar Dream Come True
William and Erica shared of their background in the food business as well as their goals and dreams, and why they located in Antioch.
“The restaurant has always been a dream of my wife because someone told her she’d never have,” he said. “She likes to prove people wrong and accepts all challenges.”
“We started with a food truck 10 year ago. We started doing well in our sixth year and the lines were really long,” William stated.
Asked why they chose to locate in Antioch, William said, “We were with Foodie Land up and down the coast and in Vegas. We got too successful. People started taking our recipes. Plus, our son was in school. So, we decided to do brick-and-mortar and looked for a place.”
We went to Walnut Creek first. But we didn’t think that would be a good fit,” he continued. “Then we looked at the closed Mel’s Diner at The Streets of Brentwood. But they were asking too much for rent. So, we came to downtown Antioch and called SMI (McCauley’s company).”
“What really got me was the waterfront here,” William stated. “It reminded me of Monterey and San Mateo with mom-and-pop restaurants along their waterfronts. We met with Sean and this has been a year-and-a-half in the making.”
Erica is the Operations Manager, Betty is in charge of the front of the house and William is the Executive Chef and runs the kitchen.
Asked about their menu items, he said, “The recipes have come from traveling a lot as a military brat. I used spices from around the world. When used in moderation it creates a great flavor profile for your palate.”
“Our signature dish is our lamb chops. They’re the biggest seller. People say they’ve never tasted any like mine before because they don’t taste gamey,” William explained. “That’s due to the mix of spices. You really need to know what you’re doing to keep it from tasting gamey.”
The 4 Seasonings, of course, offers six different types of steaks.
“Our best is the tomahawk. It’s huge. I haven’t seen anyone finish it yet,” he said with a laugh.
About his time in Antioch, so far William said, “My experience has been amazing. The people of Antioch have really taken to this place. Most of them quote that we really need our type of restaurant down here to restore the glory days of Rivertown. This was part of the pharmacy going back to 1904.”
About their future plans, he said, “Our goal is to be a staple of the community, if the Lord wills, and be here 30 or 40 years from now with people still enjoying it after I’ve retired and move on.”
“We do plan on opening two more locations. But we haven’t decided where yet,” William added.
Asked about the Michelin Star, Erica said, “I’d like to earn a star. The only reason I want it is because someone said I couldn’t have one.”
About Michelin Stars
According to the Michelin Guide, “A Michelin Star is awarded to restaurants offering outstanding cooking. We take into account five universal criteria: the quality of the ingredients, the harmony of flavours, the mastery of techniques, the personality of the chef as expressed through their cuisine and, just as importantly, consistency both across the entire menu and over time.”
“A Michelin Star is awarded for the food on the plate – nothing else,” the Guide continues. “The famously anonymous Michelin Inspectors – all full-time employees who are former restaurant and hospitality professionals – make the decisions.”
According to Wikipedia, “The Michelin Guides…have been published by the French tire company Michelin since 1900…to increase the demand for cars, and…car tires, The Guide awards up to three Michelin stars for excellence to a select few restaurants in certain geographic areas.”
Erica’s background is in IT, for 20 years, and she has a bachelor of science degree in Computer Science and a Master’s in Information Systems.
“I’ve been an entrepreneur since selling candy in high school,” she shared with a chuckle. “Then designed websites during college.”
Asked her thoughts about Antioch Erica said, “I love Antioch. I live here. I’ve been here for about 12 years.”
“We want to be successful, stick around, and maybe open a second location,” she continued. “I really want a breakfast place. But steak is our first love. Breakfast is my second.”
Asked if William has her sample his recipes Erica responded, “Oh, yes. It’s been a two-way street on that. He’s been trying out his seasonings, and I was trying out our mac and cheese. It’s a completely different preparation process that’s true.”
“We tested our seasoning recipe on our parents and at festivals selling skewers,” she explained.
Her favorite dish is, “lamb chops second to scallops,” Erica shared. “I love the scallops.” Her favorite steak is the ribeye.
The restaurant also serves sea bass, lobster, salmon and a vegan mushroom steak, as well as appetizers including their California Crab Tower, Steakhouse Smoked Shrimp and Ahi Tuna. They also offer soups, salads and a variety of sides, plus, dessert.
“We’re happy to be a contributing member of the Rivertown community,” she stated. “All the store owners have been gracious. I really like the community they’re trying to build down here. We’re trying to participate in the events.
“I’m looking forward to more restaurants locating down here,” Erica added.
The 4 Seasonings Steakhouse is located at 304 G Street and open Wednesday through Friday from 4:00 p.m. to 10:00 p.m. and on Saturdays and Sundays from 3:00 p.m. to 10:00 p.m. To view their menu and make reservations visit www.the4seasonings.com or call (925) 732-7468.
the attachments to this post:
4 Seasonings Grand Opening 1
4 Seasonings Grand Opening
The 4 Seasonings owners
The 4 Seasonings Steakhouse ribbon cutting 04-05-25
