Five Sixty By Wolfgang Puck

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300 Reunion Blvd. Dallas, TX 75207

214-741-5560

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Critics'
Pick
Best Fancy Restaurant
Award Winner 2009

Cuisine(s): American, Asian

Hours: TBA

Price: $$$, $$$$
Payment Types: All Major Credit Cards

Features: Business Dining, Fireplace, Private Party

Serving: Dinner
Alcohol: Full bar

Reservations: Accepted, Recommended

Parking: Valet

Description

Wolfgang Puck's Dallas outpost is as brilliant as you would hope an acclaimed chef's restaurant could be-creative fare, professional service, and great views from the rotating tower. Of course, the big guy doesn't man the kitchen. That job is handled by Sarah Johannes, the best new chef of 2009. Her presentations range around Asian, from surprisingly subtle curries to crispy suckling pig. There are even a few touches of Texas fusion, as found in her General Tso's quail. A must visit.

2009 | Best Fancy Restaurant

When Wolfgang Puck came to Dallas, he did so in a big way--erect, throbbing with passion and...OK, he put Five-Sixty in Reunion Tower and we can't resist the phallic commentary. Whatever you think about celebrity chefs overseeing from a distance, this rotating restaurant is impressive. Sleek, modern décor Check. Attention-grabbing view Check. Spacious bathrooms of glazed tile Um, no. There's hardly room in the tower for amenities other than a cool bar and solid kitchen staff... More »
2009 | Best New Chef

She came to Dallas from Minneapolis at the behest of Wolfgang Puck. In fact, she ran the kitchen at his outpost there, so the big guy has a lot of faith in her work--as well he should, for her range is tremendous. Curry dishes show the subtle layering of flavors that first made such Indian creations popular. When asked to lay on Asian accents, she does so smartly, never allowing one impression to dominate. Even when it comes to whimsical items, such as General Tso's quail, she manages... More »

Five-Sixty's Patton Robertson on What Dallas' Dining Scenes Needs -- and Doesn't Need

By Jenny Block | Thu, May 5, 2011

In part one of this week's Three Course Meal, we gave you a look at Patton Robertson, executive chef at Five-Sixty and his thoughts on the national food scene. In today's second installment, the chef ... More »
Chef Patton Robertson of Five-Sixty on Sushi, Fatsos and Stabbing a Food Network Critic

By Jenny Block | Wed, May 4, 2011

This week, Three-Course Meal catches up with Patton Robertson, chef at Five-Sixty by Wolfgang Puck??. Who are you? I'm a Texas boy. Just turned 40. Cooking is something that I've done since childho... More »
Mmmm. Delicious, Delicious Bunnies at Five-Sixty.

By Alice Laussade | Fri, January 21, 2011

There's only one thing we think when we see a video like this: "Yummy bunny." All right, so maybe that particular video wasn't intended to be food porn, but this one definitely was, right? C'mo... More »
Fifty Sixty's Sara Johannes Lands High in LA

By Hanna Raskin | Fri, November 19, 2010

While all the recent dining news has revolved around chef departures -- Pegasus News' Teresa Gubbins, who deserves some sort of spa treatment this weekend, scored a scoop trifecta with the revelations... More »
Five Sixty Appoints New Executive Chef

By Hanna Raskin | Tue, October 5, 2010

A Texas-born chef has been tapped to take over at Five Sixty when executive chef Sara Johannes leaves this week. Pat Roberston, who's served as executive sous chef at the Wolfgang Puck-owned restaura... More »
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Dinner Menu

First Flavors

Hamachi & Tuna Sashimi
daikon-kaiware salad, sticky rice, yuzu ponzu

“tiny Dumplings” Pork Belly
black vinegar, chili oil

“salt And Pepper” Calamari
jalapeño, pickled ginger vinaigrette

Organic Chicken Dumplings
szechuan chili “dan dan” sauce, peanut

Stir-fried Organic Chicken
lettuce cups, pine nuts, crisp rice sticks

Crystal Chive Dumplings
shrimp, king crab, pork belly, szechuan chili

Grilled Korean Beef Short Ribs
spicy daikon kim chee, gochujang aioli

Sautéed Crab Cakes
red thai vinaigrette, mango-cucumber relish

“chinois Style” Chicken Salad
mustard dressing, candied cashews

Spicy Tuna Tartare
sesame–miso cones, shaved bonito, tobiko

Crispy Maine Lobster & Shrimp Spring Rolls
honey ten-spice sauce

Entrees

Steamed Wild King Salmon
“hong kong style” bok choy, ginger, soy

Sautéed Flounder
thai shrimp, keffir lime, pineapple-chili sambal

Indian Spiced “assam” Curried Seafood
prawns, halibut, yogurt, mustard

Wok Fried Whole Sea Bass
fresh herbs, shallot-chili-ginger dipping sauce

Crispy Quail
“general tso” sweet chili soy sauce, rice sticks, mizuna

Roasted Chicken
kabocha squash, yu choi, lapsong sausage fried rice

Lacquered Chinese Duckling
lo-mein noodles, blood orange-port wine sauce

Honey Glazed Pork Chop
bacon confit, apple-fennel puree

Braised Beef Short Ribs
peanut “rendang, ” keffir lime, coconut rice

Grilled “mongolian” Lamb Chops
hunan eggplant, chili-mint vinaigrette

Beef Filet “au Poivre”
wok-fired wild mushrooms, smoked shallot sauce

14oz Grilled Prime Bone Out New York Strip Steak
wok-fried “mala” crushed potatoes and jalapenos, crispy shallots, yuzu-kochu bearnaise

32oz Double Cut Bone-in Prime Beef Rib Chop
yu choi, garlic chives, wasabi-armagnac peppercorn sauce, “drunken” noodles

Desserts

$13.00

Butterscotch Apple Crumble “pie”
vanilla bean ice cream

$13.00

Baked Dreamsicle
tangerine gelato, toasted meringue, blood orange thyme sauce

$13.00

Warm Gingerbread Cake
caramel poached pears, rum raisin ice cream

$13.00

Chocolate Chip Banana Bread Pudding
creme anglaise, maple ice cream

$13.00

Hazelnut Chocolate Decadence Cake
10 year chocolate sauce, chocolate sorbet

$13.00

Just Baked Cookies

$15.00

Bittersweet Chocolate Soufflé
chocolate sauce, gianduja gelato, creme fraiche whip cream

Looking for another city?

Five Sixty By Wolfgang Puck

300 Reunion Blvd. Dallas, TX 75207

214-741-5560

Description

2009 | Best Fancy Restaurant

2009 | Best New Chef

By Jenny Block | Thu, May 5, 2011

By Jenny Block | Wed, May 4, 2011

By Alice Laussade | Fri, January 21, 2011

By Hanna Raskin | Fri, November 19, 2010

By Hanna Raskin | Tue, October 5, 2010