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In part one and two of this week's Three Course Meal, we gave you a look at Patton Robertson, executive chef at Five-Sixty, and his thoughts on the national food scene and the Dallas dining scene, respectively. Today we give you the five rules you have to follow if you want to spend any time in Chef Robertson's Kitchen.
1. Don't "shhhh" the chef.
2. Don't snap your fingers at the chef.
3. Always say "behind." (But behind means "move" when I say it.)
4. Make it nice, or you make it twice.
5. If you are waiting on me, then you're moving in the wrong direction.
Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.
