Dallas

(From March 2011)

This place, with its clean lines, stylized art, and accomodating servers, is always a pleasure. So too was our meal of summer rolls with peanut sauce, followed by crispy red snapper topped with basil sauce, baby corn, and slivers of red bell pepper; an orb of jasmine rice flecked with black sesame seeds came alongside. Green tea ice cream with sticky rice and a splash of coconut coulis was a refreshing dessert; coming in second was a classic cheesecake with mango sauce and fresh raspberries. Bar.

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(From June 2011) Our stunning array of appetizers exemplified the dynamic approach to modern Asian cuisine at this branch of Wolfgang’s empire: tiny pork belly dumplings with black vinegar and chile oil; hamachi and tuna sashimi with sticky rice and yuzu ponzu; sautéed crab cakes with a mango-cucumber relish; and our favorite, scallop and lobster shumai (dumplings) with a lobster-curry emulsion. That’s a pretty hard act to follow, but an entrée of sautéed halibut accented with keffir lime and a not-too-spicy pineapple-chile sambal could certainly stand on its own. If summer visitors are coming, Five Sixty is a must, not only for the fabulous food but also the view from the top of Reunion Tower. Bar.

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(From May 2012)

Bánh mì seem to be the cultural equivalent of the American hamburger; in any event, these little sandwiches are mighty addictive. We chose tiny pork meatballs for our crispy French bun instead of the usual chicken or beef; the green papaya salad with candied bacon, peanuts, and chile-lime vinaigrette was just as winning as the sandwich. We’re going back for the brunch-time French toast with flambéed bananas. There’s a pleasant street-side patio and a clever cocktail list. Bar.

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