Chef Wolfgang Puck smiles during a cooking demo and food tasting event at 2009 Grammy Awards after-party sneak peek January 15, 2009, at Hollywood and Highland in Los Angeles, California.
For catering juggernaut Wolfgang Puck, the decision to open Five-Sixty was a no-brainer after he saw the space once occupied by Antares. Fantastic view aside, Puck appreciated Reunion Tower’s location and iconic presence as a part of the Dallas skyline.
Named for the number of feet it looms above Reunion Boulevard, Five-Sixty is the latest piece of a $55 million renovation by the complex’s owner, The Woodbine Corporation.
Out-of-date furnishings reminiscent of a ‘70s airport lobby now replaced by modern décor such as black pebbled and mesquite-plank floors, the menu was overhauled as well. It offers Asian cuisine such as braised pork ribs with Tamarind glaze, lobster and shrimp spring rolls, banana cream pie, "Hong Kong style" wild king salmon with bok choy in a soy-ginger sauce, crab cakes, creamy chocolate gelato, sushi and signature Juniper Mojitos for sipping.
Chef Puck will occasionally make appearances at Five-Sixty but he cherry-picked Executive Chef Sara Johannes to hold the fort down in his absence. General manger Shawn Horne, formerly of Kitchen 1924 will regulate day to day operations.
There isn’t a dress code and the non-revolving ledge next to window seats still presents a problem to buzzed imbibers. Keep your cocktail on your table or in your hand if you don’t want to lose track of it.
The observation deck is set for completion toward the end of February or early March. Diners can digest the view and order snacks as they wait for seating.
300 Reunion Blvd
Dallas, TX 75207
Puck sent along a couple of Asian-inspired recipes for our viewers:
Happy Spicy Tuna Tartare in a Sesame Miso Cone
-Mix chopped tuna with sushi soy, chili aioli, chopped pickled ginger and sliced scallions
-scoop mixture into pastry bag, cut off tip
-place 2 Daikon sprouts inside cones
-pipe tuna mixture into cones
-top with sliced scallions, chopped pickled ginger, masago roe, and bonito flakes
-2 cones per order
-wrap bottom half of cones in cocktail napkins
-lay in container on a diagonal, so that the tops are facing the corners of the container
-3 cups Kikkoman soy sauce + 1 cup wasabi paste
-mix together well
-3 cups mayonnaise
-1 cup Siracha
-2 tblsp sesame oil
-mix together well