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