Wolfgang Puck makes surprise visit to Five Sixty

So much about life is timing. For instance, I’ve spoken often about the excellent culinary work being done at Five Sixty (as recently as a few weeks ago, chef Jacob Williamson’s lamb sliders were the hit of DIFFA’s Burgers & Burgundy fundraiser; two months ago I bragged about the view). You could go in almost any night and enjoy yourself. But last night, you could have also enjoyed a little TLC from Wolfgang Puck himself. The celebrichef turned up to cook and schmooze following an appearance at the dedication of Union Station, which sit directly under his restaurant atop Reunion Tower.
The prix fixe menu was just three courses, but spectacular: a duo of lobster (cold poached claws and a warm tail with Thai pesto as the opener; a huge, succulent, impossibly flavorful Waygu beef short rib, slow-roasted for four hours at 275 degrees but with the crispiest char you can imagine, pictured; and an Asian pear with spun sugar for dessert.
Here are some highlights. (Read Dallas Voice on Friday for our Tasting notes column about other recent developments in the foodie scene.)