• Laurel

    I went to Five-Sixty with a friend last night. It being my first time there, I’m not sure how the RW menu differed from the regular, but I was happy with the menu variety. Ended up with the shrimp and lobster spring rolls and porkloin, both of which were great. My favorite part, though, was the cocktail–Dark & Bubbly. That alone would make me come back. Service was prompt but not overly attentive (which was good, I hate having to constantly stop conversation to discuss the meal). All in all, a good RW experience!

  • Pat

    We went to Five-Sixty as well and it was one of the best experiences we’ve had during Restaurant Week in many years. (So of course we tipped our server heavily. Nancy-you’d be pleased.)
    Began the meal with Cantonese duck steamed buns. Wow. I could’ve eaten another dozen they were so delectable! My mouth is watering just thinking about them. I moved on to the optional fourth course, a hot corn soup with shrimp wonton, while my wife ordered the pork belly dumplings off the regular menu. The dumplings were fantastic as usual but the soup was a let down with WAY too much white pepper. I’m still coughing. The chicken and shrimp Shanghai noodles were so flavorful I couldn’t stop slurping them and my wife thoroughly enjoyed her flat iron steak. Vanilla cheesecake with rhubarb compote and peach-almond tart were the perfect end to an almost perfect evening.
    Our reso was at 5:45 and we walked out at about 8PM. There was a little lag in between courses but I’m so used to being rushed during RW the slower pace was a pleasant surprise. All in all it was a delightful meal. If you managed to snag a reservation at 560 this week, consider yourself lucky!

  • John Gay

    We officially started this year’s Restaurant Binge (oops, I mean Week) at Chamberlain’s Steak and Chop House in Addison. After being seated, our lovely server Taylor informed us that wine could be paired with each course for an additional $18 per person.

    First course chosen was the yellow squash bisque with local cheddar and basil pesto paired with Bridlewood Estate Chardonnay (Monterey, 2008) that helped cut the thickness of the cheese with slight floral notes and no oak. This dish may have been the star of the show.

    The second course was a flat iron Kobe steak prepared sous vide then grilled and served with a port wine sauce. The dish was also served with a side of smoked gouda grits that helped add back some of the texture to the dish that was lost in sous vide, but felt like it would have gone better with my friend’s prosciutto and parmesan crusted pork chop. The steak was paired with Dynamite Cabernet Sauvignon (Lake County, 2006) that didn’t really hold up well against the smokiness of the grits.

    My final course was the blueberry and walnut cobbler served with a scoop of cinnamon ice cream that added a nice savory quality to the dessert, but still wish it would have had a bit of crust. The dish was paired with a Muscat de St. Jean Minervois (France, NV) that I will soon be purchasing by the bottle.

    Of my three years participating in Restaurant Week, this is one of my top RW experiences.

  • Sharon

    I have dined many times at The Mansion at Turtle Creek, and I was very disappointed with my meal there last night, from the amuse-bouche to the dessert. I feel that chilled soup should be just that – chilled – not served at room temperature. Both the amuse-bouche which was a chilled soup and the summer zucchini soup were barely cooler than the room. The braised veal breast was more like pot roast. The shell of the chocolate caramel tart was so hard that it almost flew off my plate when I tried to cut it with my fork and the chocolate ganache was so salty I couldn’t eat it.

    On a positive note, the room was beautiful and the service was nice. The breads were delicious!!

  • Katy T

    A friend of mine had tried Brownstone during opening week, and told me it was ‘pedestrian’ and said she hoped Casey soon found her stride. Well, by RW, she had. We were a table of four, who ordered all different things, liking the option of adding a salad, and not real sure about the being forced to share a dessert option. (Each dessert serves 2, so you HAVE to share) Our server was attentive without being intrusive, and Mayor Moncreif enjoyed dinner at the table next to us. I love the ‘small town’ Fort Worth feel and the ‘uptown’ food choices. THANK YOU FW for participating in RW!!