With the closure of Reunion Tower due to the Covid-19 pandemic, it has been decided that Five Sixty restaurant will remain closed to undergo scheduled improvements. Given this extended closure, in combination with the unknown timeline due to the Coronavirus, Five Sixty by Wolfgang Puck will not reopen. Continue reading
Filed under Crave, Steven Doyle
Spend an evening with legendary chef hosts Wolfgang Puck, Dean Fearing, Robert Del Grande, Jacob Williamson, and Hiroyuki Fujino on Thursday, October 17th for a festive soiree celebrating the reunion of these longtime chefs and friends. The party will feature a hybrid of the flavors of Asia and Texas with live culinary stations positioned around the restaurant where guests can interact with each of the chefs throughout the evening. Continue reading
Filed under Crave, Steven Doyle
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
Filed under Crave, Steven Doyle
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
Filed under Crave, Steven Doyle
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
Filed under Crave, Steven Doyle
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
