After much anticipation, Five Sixty by Wolfgang Puck has officially opened. The Master Chef's fine dining restaurant illuminates Dallas's skyline as it sits atop the city's landmark Reunion Tower.
'We are proud to be a part of Dallas' first-rate culinary scene with the launch of Five Sixty,' said Wolfgang Puck. 'It's an honor to be in this iconic location, helping create new special memories for our guests.'
The journey into the restaurant begins at a newly designed sleek, glass pavilion. After ascending 560-feet into the center of the circular restaurant, guests are greeted with stunning 360-degree views of Dallas seen through the floor-to-ceiling windows.
Five Sixty's modern interior, created by EDG Interior Architecture + Design, exudes a sophisticated and warm ambiance, created by merging the structure's hard materials, such as metal and glass, with softer design elements. A palette of warm gray, ivory and silver lends subtle contrast to the space. Textural, natural materials such as wood, glass, ceramic tile and stone, including locally harvested mesquite floors, complement the cool stainless steel sushi and robata bar. Modern settees, legged booths and arm chairs upholstered in mohair, velvet and leather, allow guests to enjoy the incomparable food, beverage and service in comfort and style. An ultra-contemporary, illuminated glass bar, joined by stylish lounges, provides guests with an opportunity to experience Five Sixty for drinks and appetizers. The Zen-like atmosphere of the space is enhanced by the slow rotation of the restaurant overlooking the city.
"It's thrilling to be part of this renovation," said EDG's lead designer, Jennifer Johanson. "We're giving Reunion Tower new life and magnetism while celebrating the essence of what makes this landmark great."
Five Sixty's Asian-influenced cuisine features some of Chef Puck's signature dishes including the Chinois Chicken Salad and Spicy Tuna Tartare in sesame-miso cones, as well as specialties created by Executive Chef Sara Johannes, such as 'Tiny Dumplings,' with pork belly, black vinegar and chili oil, Grilled Lamb Chops with Hunan eggplant and chili-mint, Lacquered Chinese Duckling with lo-mein noodles, and Grilled Double Cut Bone-in Prime Beef Rib Chop for two with wasabi-armagnac peppercorn sauce and drunken noodles. The menu can be enjoyed in the 150-seat main room or at the restaurant's two stylish bars, one that is stationary and one that revolves.
Wine aficionados will appreciate Five Sixty's extensive list, featuring more than 400 labels with a majority of American producers as well as wines from Austria, Argentina, France, Germany, Italy, Spain and New Zealand. The impressive selection is encased in a custom-designed, refrigerated glass display running the length of the wall adjacent to the restaurant's entry.
'This is an extraordinary and exceptionally unique location to open our newest restaurant,' said Tom Kaplan, senior managing partner of the Wolfgang Puck Fine Dining Group. 'We're excited to create unforgettable memories for the Dallas community and for visitors to the city.'
Five Sixty by Wolfgang Puck is open Tuesday through Saturday for dinner service, Sunday brunch will begin at a later date. The dining room is open Tuesday through Thursday from 5:30pm to 10pm, and Friday and Saturday from 5:30pm to 11pm. The bar and lounge are open Tuesday through Thursday from 5pm to 11pm, and Friday and Saturday from 5pm to 12am.
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