From 50 stories high, Five Sixty by Wolfgang Puck looks down on Dallas.
But diners don’t always look to Five Sixty for dinner, and new chef Jacob Williamson has come home to fix that.
Williamson comes from the Puck franchise at the MGM Grand in Detroit, but before that he helped open Five Sixty and was sous chef at The Source in Washington, a similar Asian fusion restaurant in the Newseum.
It seems strange to say this about a revolving restaurant atop a 50-story tower, but Williamson said Five Sixty needs more visibility.
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We want to change the menu up more often … we’re moving forward.
Chef Jacob Williamson of Five Sixty
“We need to get out there more and let people know what we do, and that we’re separate from the [Hyatt Regency] hotel,” he said by phone last week.
“We want to change the menu up more often, change up the dim sum, show we’re moving forward.”
Five Sixty opened in 2009 with a “modern Asian” menu, but has needed more Japanese flavors.
Williamson is also doing more standard dishes such as a filet au poivre, but with Sichuan peppercorns, he said: “More of a French technique with Asian ingredients.”
He joked about Five Sixty’s ever-moving dining room and the challenge for a chef visiting diners always revolving away from the stationary central kitchen.
“Every time I go back to the kitchen for something,” he said, “I have to come back out and chase the table down.”
Five Sixty is now open at 5 p.m. daily for dinner, serving until 10 weeknights and 11 Fridays and Saturdays — perfect for a skyline view of Dallas on a night out.
Chef David Hollister is opening two new Dagwoods restaurants back to back, and he makes that sound easy.
A second Dagwoods Fire Grill Tap will follow at 1063 Foch St., near the West 7th shops.
“We’ve got sandwiches here, but the other restaurant will have more of a full menu,” said Hollister, who opened Dagwoods Grinders & Growlers this week in a strip shopping center off Alta Mere Drive near Ridgmar Mall.
His Dagwoods Fire Grill Tap will follow at 1063 Foch St., near the West 7th shops.
In Ridgmar, the artisan sandwich shop is opening alongside a barbecue restaurant and a Vietnamese pho shop in a neighborhood with mostly chain restaurants.
The opening menu featured a Cuban special plus a Reuben, a BLT, a grilled cheese, a stacked-high Dagwood, a superstacked “C-130” and other sandwiches with premium toppings, all for $7-$12.
“There’s a demand for something different here by Lockheed [Martin Aeronatics] and the base,” he said, referring to Naval Air Station Fort Worth.
Hollister was with the late chef Paul Willis at the old Pedro’s Trailer Park, now Clay Pigeon Food + Drink. He went on to Yucatan Taco Stand, worked with Grady Spears at the old Grady’s and remains the consulting chef at Gas Monkey Bar & Grill in Dallas.
Dagwoods will feature Akaushi beef, a wood grill and meats cured in-house.
It’s open at 1736 Mall Circle; 817-404-9482, dagwoodsdfw.com.