Five Sixty by Wolfgang Puck introduces new, seasonal summer menu items showcasing big, bold and refreshing flavors that will wow guests. Executive Chef Jacob Williamson has incorporated some of the most iconic ingredients of the season to his contemporary Asian dishes, including peaches, green tomatoes, oysters, and squash blossoms, to name a few. Continue reading
Five Sixty by Wolfgang Puck introduces the Paper Crane, a unique take on the classic Paper Plane cocktail, whose name is inspired by an origami paper crane that sits atop each drink. Guests at Five Sixty can imbibe for a great cause when they order the Paper Crane as each beverage directly benefits Paper For Water, a local organization with a mission to raise money to fund water wells around the world.
Paper For Water was founded seven years ago by Isabelle and Katherine Kei Adams, 15 and 12 years old respectively, when the duo discovered that many girls in third world countries do not go to school because they were hauling water all day, and a child died every 20 seconds from unclean water. One of the ways in which they raise money is by selling origami made by hand by the entire family. Continue reading
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
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
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
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
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. Continue reading