When Five Sixty by Wolfgang Puck shuttered high atop Reunion Tower during the pandemic, many changes began to take shape inside the iconic ball in the Dallas skyline. Husband and wife team Elizabeth Blau and chef Kim Canteenwalla got word of the vacancy. Soon, a steak and seafood concept was born that celebrates Texas ingredients from both land and sea to capitalize on the 360-degree views of Dallas-Fort Worth from the dining room. The restaurant no longer rotates, so if you want a downtown view you better request it when you make your reservation. Then sit back and enjoy selections from a glorious seafood bar, including sushi, as well as $35 per ounce Miyazakigyu A5 Wagyu and a mac-and-cheese waffle on the side. Among the many plant-based options, the Crown Block Roasted Vegetable Pot delivers a cornucopia of farm freshness.