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Wolfgang Puck's "560" at Reunion Tower.

The ex's 50th is coming up at the end of March and I promised (yeah, we're still friends) to take her to dinner along with a few friends.
We haven't been to 560 yet and have been dying to try it. I would especially would like to have the roast pig.
What have your experiences there been like lately?

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  1. I went over the summer and it has its good points and bad.

    The bad:

    Service lacked experience and polish for the price point and setting and it wasn't just the servers. I tried to order a bottle of sancerre they were out of so I asked if there was a sommelier. A manager came in his stead (if they even have one) I asked him for a crisp full bodied white wine that was crisp and acidic, nothing oaky, nothing fruity.... and he pointed me to a Napa chard I knew to be oaked and a New Zealand Sauv Blanc $65....oooooookkkkkk... I got an alsacian pinot blanc and it was nice. Suprised someone would hold themselves out as a wine person and be that off point.

    Next, we asked that our dishes come out in a specific order... First we want sashimi, AFTER that the Char, etc... Couldn't have been more clear... So when the suckling pig arrived first and 2 minutes later the sashimi I didn't hesitate to send back the pig and stop the char I knew was on its way.

    The crowd was primarily what appeared to be large groups of tourist and old folks... and while nobody bothered me, it was just a stark contrast to the rest of the glitzed up dining rooom.

    The Good:

    The food, once served how it was requested was quite good... I had three appetizers, hamachi sashimi, artic char and the suckling pig... the sashimi was sort of a bore, but the char and pig were fantastic...

    The view, if you can see around the sea of blue haired old ladies and tourists snapping pictures is actually quite nice...

    2 Replies
    1. re: DarnellErwinFletcher

      Further to my reply below, thanks very much for the information about the wines. I'll look carefully at the wine list and keep the Alsace pinot blanc in mind. It's a good choice for that kind of food. Too bad it's not BYOB. I have some wonderful, crisp and spicy Alsatian Gewurztraminers in my cellar. I love them for drinking with Asian foods.

      1. re: DarnellErwinFletcher

        I totally respect your views and have pretty much agreed with all your assesments I have seen, Darnell. I did not have that sort of experience at 560. Perhaps it was some sort of geriatric convention in town?

        Again, professing my fondness for the delightful chef Johannes. ;)

      2. I would suggest you get a reservation well in advance.

        1 Reply
        1. Darnell, your comments have me a bit concerned about going to 560 now. However, some time has passed since your visit and I would hope and expect the issues you addressed would have improved by now.
          Then there is the thought of that suckling pig. I'm worse than Tony Bourdain when it come to suckling pig. I'd be happy to eat it on a paper plate. Just to eat it!
          Thanks for your comments.

          3 Replies
          1. re: twinwillow

            Every place can have an off-night. I definitely think its somewhere everyone should try for the sheer novelty of it, but I'm not going to be rushing back anytime soon.

            DallasDude, I guess we can at least agree that Chef Sara is particularly easy on the eyes.

            1. re: DarnellErwinFletcher

              Hehe.

              But did you have her laquered duck, or Gen Tso's quail? And the tasting menu is pretty fun. Also, she has a new happy hour dining deal that is welcoming to the pocketbook.

              God I hate shilling for places, but do not be too quick to dismiss this gem up in the ivory tower.

              Now the Puck catering at the various new venues (think Winspear and the Wyly Theatre) is nothing short of lackluster and borderline criminal.

              1. re: DallasDude

                +1 for the Wolfgang Puck at the DMA ... which is part of the reason (that and not loving franchises) I haven't been to 560. Doing things like that just damages his brand--what is he thinking--it boggles the mind. (Hardly anyone remembers Pierre Cardin was a great designer, Wolfgang--but a lot of people remember the tacky licensing.)

                But you're making me reconsider 560 ...

          2. OMG! Lacquered duck AND, suckling pig? I'll be in (pardon the intended pun) "hog heaven"!

            1 Reply
            1. re: twinwillow

              Someone beat me to this, twin. Please tell use you got the laquered duck, it is INCREDIBLE.

            2. After reading the above comments and, the online reviews from various websites, we've decided to forgo 560 and instead, go to, Craft. But, I'll keep 560 in mind for another time. The lacquered duck and suckling pig are calling my name.
              Thanks to you all.

              5 Replies
              1. re: twinwillow

                Twin, drop in 560 for happy hour. It will give you a feel for that future visit and Sara has concocted a small menu that is wallet friendly.

                Let me know how your Craft experience turned out, bud.

                1. re: twinwillow

                  Have you been to Craft before?

                  I have to say the food was very good but I was not impressed with the room.

                  I wouldn't hesitate to go to 560.

                  1. re: Scagnetti

                    We very much agree. I *love* Craft and the fact it is rather stark doesn't make much of a difference to me. For dining twinnage cannot go wrong either way. BUT, if you go to 560 ask to meet the chef and put a word in for me. My campaign will succeed!

                    Scagnetti, your restaurant choices impress me more by the week.

                    1. re: DallasDude

                      Now I'm really confused! Maybe I should put the names in a bag and, pick one. The other couple we're going with (and me, too) like Craft's policy of 1/2 priced bottles of wine on Sundays. But, I'm always afraid to go anywhere on Sunday as I'm always afraid the best chefs are off that night.

                      1. re: DallasDude

                        <<Scagnetti, your restaurant choices impress me more by the week.>>
                        I'm trying...