Jul 02, 2018 10:05AM ● Published by Ashley Madonna
Ritzy restaurants are sprinkled throughout the Metroplex just waiting to wow guests with a premium culinary experience. But one shining newcomer has already proved to be a pillar in the local fine dining community. Bullion opened its doors last November and delighted Dallas diners with its gorgeous exterior, sleek interior and overall sophistication. Even bypassers can tell the elegant eatery brings a new flare to the area.
Located on the ground floor of the iconic 400 Record building in downtown Dallas, this mid-century French restaurant golden façade is a statement all in itself. Its metallic scales catch the light differently throughout the day and also catch diners’ eyes as soon as they walk up to the space.
“Built on stilts and in the shape of an inverted gold bar, we wanted the exterior to attract attention,” Chef Bruno Davaillon says. “The name Bullion references gold, as in ‘gold bullion,’ hence the main decorative theme of the restaurant.”
Once guests make their way into the structure and ascend the glass staircase, they will see that mid-century feeling carries throughout the restaurant – thanks to the space’s contemporary design, modernist furniture and original artwork.
After taking in the aesthetic, guests should feel inclined to mosey on over to the lavish bar for a drink. Their libations include craft cocktails that help set the mood for the rest of the evening – like the Modern American Martini, made with Hayman’s Old Tom Gin, Carpano Biacno and Regans’ Orange Bitters #6, or the Champs Élyées, made with Pierre Ferrand 1840 Cognac, green Chartreuse, lemon and Angostura.
After finding a seat at one of their contemporary tables and opening up the dinner menu, guests will see a plethora of choices of both traditional and contemporary French favorites. While other French restaurants lean into the flash that comes with the region’s lavish dishes, Davaillon’s dishes are instilled with a more approachable take on the culture’s cuisine.
“I’m trying to remove the pretentiousness that people expect from a French restaurant,” Davaillon says. “Our dishes are more causal and ingredient focused than traditional French cuisine.”
A clear example of that is the L’oeuf Pouché, made with a poached egg, morel mushroom and asparagus. The French favorite takes on a few tweaks throughout the year depending on what is at its peak freshness.
“The locally sourced mushrooms in this dish rotate seasonally and are a great example of the high quality ingredients that we use,” Davaillon says.
One glance at the featured entrees proves Bullion’s kitchen utilizes classic French techniques to create dynamic dishes. Chef Davaillon uses a tamis – a traditional tool not often found in modern kitchens – to create the Quenelle Lyonnaise Sauce Américainé. While it might not be the fastest process, it produces light and airy baked fish dumplings, served in a lobster sauce, which are a new delight with every bite. If your mouth is watering at the idea of this dish, be sure to come out during the week because it’s only available on Mondays.
Before heading back to Southlake, treat yourself to one of their lavish desserts. Whether you think every French meal must include a souffle, or are looking for a bit of flare with your food, their sweeter menu is sure to put a smile on your face. Their Spiced Chocolate Souffle, served with pistachio ice cream, is a picture-perfect treat. And the Baked Alaska, served with jocande, vanilla parfait and mandarin, gives patrons a show. The meringue, which is flamed tableside, comes out with a perfect peak and acts as the true pinnacle of an excellent dining experience.
Try out the glistening brasserie to enjoy an extravagant night out on the town. Its elevated, yet welcoming environment is perfect for celebrating a special occasion or exploring a new take on the culture’s most prominent dishes.
400 S. Record Street, Suite 150