Tag Archives: Five Sixty

Beautiful Lanson Champagne Paired Dinner at Five Sixty May 4th

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On Thursday, May 4th, Lanson Champagne will host a dinner at Five Sixty by Wolfgang Puck to celebrate the debut of its 2006 Lanson, ‘Clos Lanson,’ Brut, in the Texas market. The exclusive dinner will kick off at 6:30 p.m. in the lounge and will feature canapes and champagne cocktails before moving to a seated, six-course tasting menu, featuring Executive Chef Jacob Williamson’s Asian-inspired cuisine, paired perfectly with Lanson Champagne. The menu includes:   Continue reading

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Meet Master Sushi Chef Hiroyuki Fujino From Five Sixty

by Steven Doyle

What are great qualities of a sushi chef? Amiable, imaginative and raw talent are a few things that come to mind. Certainly these words all hold true when describing Master Sushi Chef Hiroyuki “Fuji” Fujino.  We might toss in charming for good measure, and perhaps when we sup on the omakase at Five Sixty atop the tower at the Hyatt downtown the master might toss an extra morsel of the good stuff our way.

Omakase is when you trust your sushi chef to plan your meal for you in place of ordering ala carte. You will find the chef more giving in his rarer stock with more visits when the chef starts trusting your palate as much as you trust that he will prepare something hopefully more rare than those around you. This is a tasting menu with few rules.             Continue reading

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Filed under Caviar, chefs, Crave, Dallas, Steven Doyle, Sushi

Jacob Williamson Named Exec at Five Sixty

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Five Sixty by Wolfgang Puck has appointed Jacob Williamson as Executive Chef to take over the kitchen at the master chef’s Asian-inspired fine dining restaurant. Williamson brings ten years of experience in the kitchen and a tenured career within Wolfgang Puck Fine Dining Group to his new role at the restaurant located in the popular Dallas landmark, Reunion Tower.   Continue reading

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Date Night in Dallas: Memorable Evenings for $100 or Less

couple-holding-hands-sitting2by Mike Marrero

This column is intended to provide you with upscale and unique dates that do not break the bank, and prevent date night monotony. This evolving topic will vary weekly to accommodate foodies, drinkers, music lovers, and more. There will also be casual suggestions like dive bars, comedy shows, festivals, picnics, and wine tastings too. This week’s theme is Latin American.   Continue reading

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Win 2 Tickets To Tour Reunion Tower With Architecture360 Benefitting Dallas Center For Architecture

3by Steven Doyle

Celebrate the arrival of Architecture360, a month of programs celebrating architecture and design brought to you by the Dallas Center for Architecture and AIA Dallas. On Monday, April 1 from 6 to 8 p.m. attendees will sip Architecture360-tinis and enjoy appetizers designed and built by Wolfgang Puck’s team at Five Sixty. The party will give guests access to the currently closed observation deck where tour guides will answer questions during “aerial tours” of the city. At 7 p.m. there will be a ceremonial toast to all that Architecture360 and our great city have to offer.  Continue reading

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Pat Robertson Cooking Class At Central Market

robertsonby Steven Doyle

The modern Asian cuisine of Five Sixty by Wolfgang Puck and Chef Patton Robertson has received many accolades, including four stars from the Dallas Morning News. Chef Robertson, a native of Texas, began his culinary career at Spago restaurant in Las Vegas and has been part of Five Sixty since its opening.

Tuesday, February 5, 2013 at 6:30pm the chef will show you how modern Asian flavors come together with the use of proper technique and fresh ingredients in these signature dishes in a special class at the Dallas Central Market. The class is $60 and you can register here.   Continue reading

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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.      Continue reading

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