Five Sixty reaches new heights in flavor
Five Sixty, Dallas’ first fine dining restaurant by world-renowned Chef Wolfgang Puck, offers a gourmet menu of Asian-influenced cuisine. And sitting there is half the fun.
The glamorous restaurant sits atop Reunion Tower in its the famed revolving space — 560 feet in the air. At the base of the tower, a newly designed, street-level glass entrance initiates the surreal dining experience. Upon ascending 50 stories, diners depart from the elevator at the center of the restaurant and can enjoy a 360-degree view of the city from floor-to-ceiling windows.
But it's not all about the view. Foodies will delight over Chef Puck’s signature dishes including the Chinois Chicken Salad and Spicy Tuna Tartare in sesame-miso cones.
Other offerings include dishes like “Tiny Dumplings” with pork belly, black vinegar and chili oil; grilled lamb chops with Hunan eggplant and chili-mint; Lacquered Chinese Duckling with lo-mein noodles; and grilled double cut bone-in prime beef rib chop for two with wasabi-armagnac peppercorn sauce and drunken noodle — all created by Sara Johannes, Five Sixty’s executive chef.
Guests can enjoy fine dining in the main room as well as a more casual experience at the restaurant’s two bars: a stylish rotating bar facing outwards so patrons can enjoy the 360 degree view, and a stationary, ultra-contemporary illuminated glass bar.
Whether sitting down for dinner or just meeting friends at one of the bars, wine aficionados will appreciate an extensive list of more than 400 labels featuring a majority of American wineries, but also a quality offering of wines from Austria, Argentina, France, Germany, Italy, Spain and New Zealand. Plus, guests can imbibe one of a dozen brands of sake and by-the-glass selections.
On Sundays, guests can take advantage of a buffet-style brunch from 11:30 a.m. to 2:30 p.m. The buffet features traditional brunch dishes with an Asian-flare, including: eggs Benedict with pastrami potato hash cake and sauce béarnaise; mascarpone and almond stuffed French toast with sautéed strawberries; cheddar cheese and scallion grits; “Hong Kong style” steamed catch of the day; as well as a daily selection of specials from the sushi and robata bar, like hand-cut nigiri, specialty maki Rolls, Fresh Dim Sum and Yakatori; and Chinese Chicken Salad with Candied cashews and hot and sweet mustard dressing.
Sunday brunch is $38 for adults and $20 for kids 12 and under. The price does not include beverages.
The dining room is open Tuesday through Thursday from 5:30-10 p.m., and Friday and Saturday from 5:30-11 p.m. The bar and lounge are open Tuesday through Thursday from 5-11 p.m., and Friday and Saturday from 5 p.m. to midnight.
Posted by Jenn Emerson
