Newly opened, Wolfgang Puck's Five Sixty is one of the hottest and priciest restaurants in town. But starting next week, you can have a three course taste of the specialties for only $35.

Executive Chef Sarah Johannes says, "We have a bunch of selections; we have 5 appetizer selections, 5 entrée selections, we've got a licorice honey-glazed pork chop that's going to be on there."

Five Sixty is participating in the KRLD Restaurant Week, where restaurants donate proceeds to local charities. Marianne Howell, with Restaurant Week says, "Seven dollars of every 35 dollars goes to, in Fort Worth, the Lena Pope Home and in Dallas, The North Texas Food Bank." Money much needed when people are dining out and spending less. Marianne says, "Last year we raised $440,000 and this year we want to raise over $500,000. The charities need it."

But back to the food! Executive Chef Johannes makes one of the dishes she'll feature for Restaurant Week, a green Thai seafood curry. She sautees exotic ingredients like ginger, lemongrass, kefir lime leaves, curry paste and coconut milk, then she adds a medley of seafood and veggies to the mix.

Restaurant week is a great opportunity to try out one of the new and notable restaurants you haven't been to. And Fort Worth has plenty, including Buttons. Chef Keith Hicks is bringing his soul food flavor to the culinary scene, including his specialty, duck confit. He says, "What we do here is very cool; we put a lot on a plate and it's almost like being at Baskin Robbins, we're bringing so many flavors together." You can taste a variety of food options across the metroplex, with over 130 restaurants participating. But make reservations quickly; these tables go fast.

Here's a menu for Five Sixty's Restaurant Week:

Five Sixty by Wolfgang Puck Restaurant Week 2009

Appetizers:

"Salt and Pepper" Calamari: Jalapeno, Petite Pea Greens, Pickled Ginger Vinaigrette, Black Bean Dust Sparkling Wine, Gruet "Brut", New Mexico NV

Vegetable Tempura: Shiso, Togarashi, Spicy Korean Miso Sauce Sauvignon Blanc, Matua Valley, Marlborough, New Zealand 2008

Crispy Shrimp and Lobster Springroll: Fresno Pepper, Ten Spiced-Honey Dipping Sauce Cremant D'Alsace, Lucien Albrecht Brut "Rose", France NV

"Chinois Style" Chicken Salad: Candied Cashews, Crispy Wontons, Hot and Sweet Chinese Mustard Viniagrette Chardonnay, Chalone "Monterey County", California 2007

Tiny Pork Belly Dumplings: Chinese Black Vinegar, Chili Oil, Fresh Scallion Pinot Gris, Adelsheim, Willamette Valley, Oregon 2007

Korean Grilled Beef Shortribs: Sweet Soy-Miso Glaze, Spicy Summer Melon Kim Chee Grenache blend, Coudoulet de Beaucastel, Rhone Valley 2006

Main Courses:

Caramelized Onion-Masala Tart: Curried Sweet Corn Sorbet, Bengali Tomato Chutney, Cardamom Raita Shiraz, Paringa "Individual Vineyard", South Australia 2007

Green Thai Seafood Curry: Prawns, Sea Bass, Scallops, Keffir Lime, Coconut Gewurztraminer, Trimbach, Alsace 2005

"Hong Kong Style" Alaskan King Salmon: Bok Choy, Fresh Water Chestnut, Shiitake, Jasmine Rice Santenay "Les Charmes", Girardin, Burgundy 2005

Ginger-Honey Roasted Pork Loin: Fried Shishito Peppers, Pork Belly Confit Vanilla-Apricot Puree Merlot, Sagelands "Four Corners", Columbia Valley, Oregon 2006

Crispy Texas Quail "General Tso" Style: Baby Mizuna, Puffed Rice Stick, Smoked Chili Oil, Sweet Soy Sauce Zinfandel, Four Vines "Old Vine Cuvee", California 2006

Desserts:

Chocolate Angel Food Cake: Cherry-Vanilla Ice Cream, Chocolate Dipped Cherries Ruby Port, Dow "Fine", Portugal NV

Coconut Kumo: Coconut Cream, Fresh Sautéed Strawberries Muscat Beaume de Venise, Domaine de Coyeux, Rhone Valley 2005

Apricot Cream Cheese Turnover: Pistachio Gelato, Candied Pistachios Muscat Beaume de Venise, Domaine de Coyeux, Rhone Valley 2005

Executive Chef - Sara Johannes Pastry Chef - Isla Vargas Beverage Manager - Scott Torbett