New Cocktail Menu At Five Sixty

by Steven Doyle                 photos by Joey Stewart

When we spoke to Wolfgang Puck back in February he indicated he was making great strides in making his restaurants fresher and more local. At that time Puck had already scheduled to close his flagship restaurant, Spago to retool and update to mirror these current trends.

Puck’s restaurant in Dallas, Five Sixty, is pretty special in the fact it has one amazing sushi bar that is helmed by long time Puck employee Chef Hiroyuki Fujino who serves Omakase-Style.       

Executive Chef Patton “Pat” Robertson continues to serve his amazing Asian influenced fare such as Five Sixty’s General Tso’s Quail and Shanghai-Style Main Lobster. The Lacquered Chinese Duckling has always been one of our very favorite dishes in Dallas.

When news came that a new cocktail menu was being served we sent our contributing photographer Joey Stewart to check out the scene, taste and shoot his very favorites.

Monroe’s Passion with passion fruit Rum, Bacardi 151, Passion Fruit juice, cranberry juice, orange juice, ginger juice and chile syrup

Xiang Li “Fragrant Pear” with Absolut Vodka, Ginger Liquer, pear puree, and lemongrass ginger syrup

Pepino’s Revenge with Patron Silver Tequila, lime juice, fresh basil and Japanese cucumber

Rolling Frog Over Mount Fuji has Hibiki 12 Whiskey, Aperol, lemon juice, simple syrup and egg whites

There are 17 custom cocktails on the Five Sixty menu to choose from.

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Filed under Crave, Joey Stewart, Party!, restaurant news, Steven Doyle

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