Five Sixty is celebrity chef Wolfgang Puck’s 360° rotating Asian-fusion restaurant high atop Dallas’ iconic Reunion Tower.  Certainly when I think Asian food, the go-to guy is going to be an Austrian pizza thrower. 

Yes, that was just a cheap shot because the food was amazingly amazing*. (I picked up that bit of wordsmithery from watching way too much Olympic curling).

Appetizers

In retrospect we may have peaked early with the lobster and scallop shumai and the tiny crab cakes.  After each bite I would affirm that the one in my mouth was the best thing I’ve ever eaten.  I repeated my hyperbole until both plates were sadly empty.  If Nazis held me at gunpoint and forced me to chose my favorite, I would probably spend the rest of my life tormented by the image of the crab cakes being marched into a death camp**. 

Entrées

It’s doubtful that I will be able to come up with some Holocaust metaphor to describe my experience with the entrées.  But I will certainly try.

The Green Thai Curry Seafood Medley was very good, very green and very medley with its prawns and scallops and sea basses.  But I can’t honestly characterize it as being 560 feet better than what I could get at Bangkok Inn, just down the street from The Wallagio.

The Wok Fried Whole Sea Bass on the other hand, was fantastic in every way.  As stated, it’s a whole sea bass and it’s spectacularly rolled out frozen in wok fried crispy awesomeness.  The waiter then gently removes the tasty flesh from each side of the beast and then rips the spinal column out to complete the task.  I was then presented with a huge plate of both salty/crispy skin and soft, moist, delicate inner meat.  It was accompanied by a near flavorless ginger ponzu sauce and thai chili sauce for which I had to request extra ramekins.

Dessert

I\’m not a fan at all of soufflés. They just tend to be way too eggy for my tastes.  But I was feeling adventurous and decided to order their chocolate soufflé.  I’m sorry.  I mean their Valhrona Chocolate Soufflé.  And I am now of the belief that if you inundate a soufflé with enough fine chocolate, you can achieve something that doesn’t taste like Bosco on a hardboiled egg.  Indeed, this soufflé was quite delicate and delicious. 

• The food – it’s great!

• This is not exactly my kind of place.   And that’s more about me than them.  The place was hopping, largely with generic white businessmen on expense accounts and Dallas Douchers trying to impress their recently enhanced Douchettes.
• No olives in my martini.  How does that even happen especially when I was asked if I wanted olives or a twist?
• The view would be good in almost any other city but Dallas.  There are just so many times I can look down at Lew Sterrett.

A-