Reunion Tower is a landmark on the Dallas Skyline that you can visit to check out the fantastic views, shop or most importantly, dine. I decided to check out Wolfgang Puck’s Asian fusion restaurant, Five Sixty by Wolfgang Puck which sits atop the 560-foot tower. After checking in downstairs you are led to an elevator which will take you up 50 stories and drop you off in the middle of the restaurant. It took me a couple of seconds to get acclimated to the rotating tower and all the activity in the busy restaurant. There are floor to ceiling windows where you can see beautiful views no matter where you are seated, two bars and an open sushi and robata kitchen where you can watch Master Sushi Chef Hiroyuki “Fuji” Fujino work his magic.
Once seated, I placed an order from the extensive drink menu that is so big it even has its own table of contents. I highly recommend trying one of their hand crafted cocktails — most of the ingredients are made in-house including all of the syrups. The most popular drinks on the menu are the Locked and Loaded and the Ball and Chain, which even if you aren’t a fan of bourbon the mixtures of juice and syrups will have you asking for more. When I commented on the cocktail menu to our waiter, he said that Five Sixty sells 30% more cocktails than any other Wolfgang Puck restaurant. If that isn’t an endorsement, I don’t know what is.
I decided to leave the ordering up to our waiter who said he would send out the best from both Executive Chef Jacob Williamson and Master Sushi Chef Fuji, both of whom have been with Wolfgang Puck’s fine dining group for years. The meal started out with a sushi platter which was as beautiful to look at as it was to eat. The restaurant’s most popular roll is the Dynamite Roll which was flavorful and wonderfully textured. The Robata Skewers were also superb with light, but flavorful pieces of blackened cod. Next up was a dim sum platter that had chicken, pork, and shrimp dumplings, pot stickers, ginger-glazed baby back ribs and a lobster and shrimp wonton. All of it was fantastic, but the ginger glazed baby back ribs were a stand out. The meat was so tender with the perfect amount of ginger glaze that added a bit of sweetness and crunch.
Next up were the entrees and Chef Williamson sent out the lacquered chinese duckling and assam curry prawns which are two of the restaurant’s most ordered dishes. The lacquered chinese duckling is the restaurant’s version of peking duck which they make and sell out of five days per week. It was wonderfully presented with a tower of noodles and pea salad on top, and the duck itself was flavorful and tender. The assam curry prawns were a standout for me and I would recommend them to anyone. The curry was so delicious I almost forgot about the prawns, but I am glad I didn’t because just like everything else they were wonderfully seasoned and tasty.
You can’t leave Five Sixty without having dessert and the chocolate soufflé which is completed table-side won’t disappoint; it is chocolate perfection. Going up to the top of Reunion Tower is an experience in and of itself, but dining at Five Sixty by Wolfgang Puck is a meal not to be missed whether on the ground or 560 feet up in the air.