Cabillaud & Brandade entrée (cod, tomato confit, lemon, capers)
Bullion was designed by Martin Brudnizki Design Studio.
Tables are set with Christofle tableware, The Citizenry clay pottery, and Bernardaud dinnerware.
Upscale French restaurant, Bullion.
Executive chef and partner, Bruno Davaillon
Fluke Crudo appetizer (green olive, pinenut cream, preserved lemon)
Steak Tartare appetizer (smoked cream, radish, crispy farro)
General manager, Victor Rojas
Connaught Old Fashioned
Jack Rose cocktail
Beverage director and sommelier, Andrew Schawel
Chocolate Bar with praline crunch and chocolate cremeaux
Bienvenue, Bullion! After last month’s extravagant VIP party, where acrobats twisted high above the crowds and fireworks lit up the sky, executive chef Bruno Davaillon‘s glittering new contemporary French brasserie is, at last, officially opening to the public today (Friday, November 17).
Earlier this week, were able to preview Davaillon’s menu for dinner, which practically surpassed all expectations — from drinks to dessert. And, the Dallas restaurant’s interiors (and shiny gold exterior) are incredible to behold. Post-dinner we returned home full and happy to collect and edit our overall thoughts, below, on our first experience:
1. Immediately upon entering the restaurant, the hostess told us the best angle to snap a photo of artist Jean-Michel Othoniel’s large-scale glass sculpture, Necklace of Dreams, entwined near the gold staircase.
2. We were there for dinner but made a mental note to return specifically for a glass of wine in the cozy bar and lounge.
3. There’s no bad table. Regardless of where you sit in the dining room (there are 96 seats), the space is very open, and you don’t feel too close to other patrons.
4. You can also watch desserts plated through the open kitchen.
5. The cocktail menu lists background info on each drink’s originating location and year (i.e. the daiquiri is circa 1890s from Cuba; the Corpse Reviver #1 is circa 1930 from the American Bar at London’s Savoy Hotel) … interesting and informative.
6. Waitstaff were incredibly attentive (which is to be expected during a soft opening), and price points are surprisingly accessible for a five-star environment.
For example, there are shareable hors d’oeuvres of steak tartare ($16) and escargot ravioli with garlic-herb cream ($14); and the fluke crudo appetizer with green olive, pine nut cream, and preserved lemon is $18.
Main entrées include the canard a l’orange main entrée (pictured above, $34); striploin au poivre (tender beef cheek with potato purée and watercress, $42), and a very scrumptious cabillaud and brandade (cod with tomato confit, lemon, and capers, $32).
7. Bullion’s bathrooms are just as chic as the restaurant, and whatever fragrance is wafting through them is amazing.
8. The wood-paneled walls are beautiful, as are the glossy wooden tables. Plus, there are mini lamps on every table to set the mood. A glamorous yet relaxed, mid-century modern aesthetic is definitely achieved.
9. We tried the spiced chocolate soufflé ($12), served with pistachio ice cream — a rich indulgence, to be sure. If you love chocolate, there’s also the chocolate bar (praline crunch with chocolate cremeaux, $10).
10. Bullion’s art collection is spectacular. In addition to Othoniel’s piece in the entry, there are four more pieces throughout the restaurant (and six more in and outside of 400 Record). Like Necklace of Dreams, Kathryn Andrews’ A Girl with Flute, Lighter, and Candy was specially commissioned for the restaurant.
Bullion is open for dinner Mondays through Saturdays; Mondays through Fridays lunch will be offered in the coming weeks.