A Cut Above
A New Steakhouse Comes To Reunion Tower.
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Bill Milne
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Bill Milne
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Bill Milne
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Bill Milne
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Bill Milne
For over 10 years, Wolfgang Puck’s Five Sixty restaurant faithfully served diners with rotating sky-high views from Dallas’ Reunion Tower. But after it closed in 2020, the search for a new fine dining experience began. The world-renowned Blau + Associates has risen to the occasion by setting Crown Block atop the Dallas skyline.
Opening in April, Crown Block is a world-class steak and seafood concept by Chef Kim Canteenwalla, who previously served as executive chef at the MGM Grand in Las Vegas. With a prime-grade menu, a buzzy bar scene and 360-degree skyline views from the top of Reunion Tower, Crown Block has already become a big hit with over 10,000 reservations booked before it even opened.
“Since the initial stages of imagining this concept, it was imperative for us to be part of the local culinary culture,” Chef Canteenwalla says. “From working closely with small, local farms, ranchers and purveyors, Crown Block will offer the highest quality farm-raised meats and wild-caught seafood, capturing the true spirit of the Texas frontier and Gulf Coast.”
While it doesn’t spin like Five Sixty used to, Crown Block boasts stunning skyline views of Dallas nonetheless. Upon reaching the top floor, you’ll first want to swing by the bar, which overlooks downtown and serves a bevy of carefully-crafted cocktails from the in-house mixologist. The Midnight Rambler is the restaurant’s signature cocktail. Made with Bulleit bourbon, Peychaud’s bitters and candied ginger, it’s a refresh on a classic drink. Meanwhile, the Orange Vesper provides a sweeter alternative with Lockwood Texas-style Gin and fresh blood orange juice. Its floor-to-ceiling wine display is equally as impressive with over 100 bottles that also include some sake options.
When it’s time to take a seat at your table, you won’t be disappointed by Crown Block’s extensive menu. Its beef menu brings out all of the best cuts, from Certified Black Angus to Japanese A5 Wagyu. The croquettes are deep-fried and served with hot mustard, while the bone-in striploin, tomahawk and dry-aged porterhouse are the biggest steak stars. If beef isn’t your forte, the grill offers other seasonal meats such as a duroc pork chop and a salmon steak stuffed with blue crab. You’ll want to make a special request for the triple-cooked fries, which are brined for 16 hours and served with a rich black truffle mayonnaise.
The Reunion Seafood Bar has even more exciting coastal offerings as well. The Texas-style seafood boil comes with a generous helping of Maine lobster, jumbo prawns, Alaskan King crab and grilled sourdough bread, while the iced seafood tower brings scallop ceviche and coastal oysters into the mix. If you really want to get fancy, the Regiis Ova Caviar delivers a savory sensation with a side of blue corn johnnycakes and citrus creme fraiche. You’ll want to explore the sushi menu as well, which has everything from rolls and sashimi to original creations like salmon toast and tuna cones.
If you have room, or even if you don’t, commemorate the special evening with one of Crown Block’s photo-worthy finishers. The Turtle Creek peanut butter bar is made with a dark chocolate mouse and a hazelnut crunch, while the creme brulee donut holes are filled with vanilla cream and complemented with maple sugar cotton candy. But the most luxurious dessert choice by far is the Society Party Cake, which is a layered chocolate cake with caramelized banana, pink peppercorn dust and a gold leaf placed on top.
With an event space one floor below called the Crown Room that can seat over 200 guests, even more people can see what it’s like to dine at Reunion Tower.
“We are proud to open our doors and welcome guests to an unmatched culinary experience that transcends a typical steakhouse,” owner Elizabeth Blau says. “It’s an honor to be part of the Reunion Tower story and have the privilege of serving a menu that brings forth the best of Texas hospitality with breathtaking views.”