Puck Ever­last­ing

Chef Wolf­gang Puck (whose Re­union Tower restau­rant Five Sixty is a date night fave) dis­cusses his ‘long dish-tance’ re­la­tion­ship with Dal­las

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While in town cel­e­brat­ing the 100th an­niver­sary of down­town’s Union Sta­tion (a for­mer train de­pot that now houses Wolf­gang Puck Cater­ing on the se­cond floor), the celebrity chef rem­i­nisced about his his­tory with Big D, which be­gan in the mid-eight­ies when he was brought on to he helped bring Dean Fear­ing (the name­sake chef of Fear­ing’s Restau­rant at the Ritz-Carl­ton) to the Rose­wood Man­sion on Tur­tle Creek. It was around the same time that he met friend and fel­low chef Stephan Pyles, whose restau­rant Routh Street Café was the hottest culi­nary spot in town, Puck re­called. When asked what in­spires him to­day, the Bev­erly Hills-based chef said it’s the cre­ativ­ity of young chefs and his love for learn­ing new things. As for the cui­sine at Five Sixty, Puck said “the food is very tasty.” Some­what new on the menu, how­ever, are three wines from Puck’s own wine la­bel: A Pinot Noir, a Chardon­nay and a Caber­net Sau­vi­gnon that’s only served by the bot­tle and in the restau­rant. “I like to drink the Pinot at home,” he said.

As of late Puck’s fo­cus is his CUT Steak­house con­cept, which re­cently opened a New York lo­ca­tion, and re­leased a cook­book fea­tur­ing fresh, sea­son­ally-in­spired recipes along­side work­out tips for eat­ing well and feel­ing even bet­ter. “Never trust a skinny chef,” he joked— “un­less it’s Stephan Pyles!”

Reser­va­tions are highly rec­om­mended for Five Sixty, es­pe­cially for Valen­tine’s Day. (Pro tip: Re­quest a table by a win­dow to impress your lucky date.) Read the full Q&A on­line at where­trav­eler.com/dal­las.

Five Sixty at Re­union Tower

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