Dallas >Five Sixty By Wolfgang Puck
Still a tourist spot.
I've grown up in Dallas and have long assumed that any restaurant atop Reunion Tower was for tourists. I've eaten at Antares and always felt that I was paying for the view and putting up with the food. I was hoping Wolfgang Puck's place would improve upon that opinion and indeed, it has. That being said, there is better dining to be had in Dallas at a less lofty height. Is is worth the trip up and the hefty price tag? Yes, but I will not be a regular.
First impression is that the bar/sushi bar area resembles a coffee bar in the Rome or Athens airport (not the chic ones that abound...the airport). Cramped, brightly lit and completely lacking in warmth. Warmth isn't always needed, but a less clinical and purely utilitarian feel would have been nice. The dining room is a huge improvement on the entry with warmth and beauty in spades. The food was quite good if not quite the right temperature - green curry should still be served warm/hot right? It is what you would expect of Wolfgang Puck and it is well done. Our waiter was fun, informative and leaned more toward a tourist waiter than a fine dining waiter...but in charming and again very warm.
I would definitely consider taking out of towners there to see the views and get good food. But for my local palate, I'd rather spend my money at Abacus, Craft or numerous other fine dining spots.
Wolfgang Puck is running circles around the Dallas dining scene with his Asian Fusion restaurant atop the rotating Reunion Tower.. A large elevator within a glass pavilion scoops up guests and lifts them 560 feet into the Dallas skyline until arrival at Wolfgang Puck's top floor restaurant. Tourists, foodies or both are greeted by an illuminated glass bar and lounge that sits in the center of the perfectly round floor plan. Cocktails and appetizers are savored before seating along the 360-degree view of the city. Natural accents such as charcoal tiled walls, mesquite floors and mohair and velvet seating grant a Zen ambiance. The spicy tuna tartare in sesame-miso cones and the lacquered Chinese duckling with lo mein noodles are reflective of the Asian inspired cuisine.