Five Sixty Introduces New Brunch

by Steven Doyle

Yesterday Five Sixty  by Wolfgang Puck had a media gathering to show off their new brunch menu. You know how much we appreciate our brunches, and this is pretty much a table full of fun. Think dim sum meets breakfast. The brunch is made up of plenty of tastes just as you would find in a traditional dim sum setting. However, instead of trucking around your meal in a metal cart the dishes are prepared and brought to your table as they are prepared. This means the dishes will be staggered, keeping everything fresh.

The menu is bright, and the word fun comes to mind as you will agree when you see chef Pat Robertson has planned for your visit. You may buy the dishes individually, or you can choose 5 tastes for $32 or 8 for $42.     

Robertson previously served a traditional American style brunch, but guests demanded cuisine that reflects more of what Five Sixty serves in the evening. There are at least 25 items to choose from on the brunch menu to keep things interesting with one of the best views of the city.

The bar features some kicked up brunch cocktails such as the Texan Mary which has house-made venison jerky, hickory smoked sea-salt rimmed with jalapeno olives. Another featured cocktail you will find at brunch is the Mango Mimosa made with Gruet ‘Brut’ and mango fruit purée.

Check out a few of the dishes you can enjoy starting this weekend.

Crystal Chive Dumpling, Kurobuta Pork, King Crab

Pork Belly Pot Sticker, Black Vinegar, Chili Oil

Glazed Pork Belly, Ginger Licorice Honey, Quail Egg

Chinese Sausage Fried Rice, Egg, Scallion, Bell Pepper

Pan Seared Day Boat Scallo, XO sauce, asparagus, sweet peas

Szechuan “Dan Dan” Dumpling, Organic Chicken, Peanut Sauce

3 Comments

Filed under Brunch, restaurant news, Steven Doyle

3 responses to “Five Sixty Introduces New Brunch

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