Five Sixty By Wolfgang Puck

Wolfgang Puck's Dallas outpost is as brilliant as you would hope an acclaimed chef's restaurant could be-creative fare, professional service, and great views from the rotating tower. Of course, the big guy doesn't man the kitchen. That job is handled by Jacob Williamson. His presentations are modern Asian, from surprisingly subtle curries to crispy suckling pig. There are even a few touches of Texas fusion, as found in the "General Tso"-style crispy Texas quail. A must visit.