Cantilevered from a stone-and-glass skyscraper
and framed by golden metallic scales, a picture window offers a glimpse into the plush heart of Bullion.
A reimagining of a French brasserie by Michelin-starred Chef Bruno Davaillon,
the year’s most anticipated new restaurant makes the 400 Record Building in downtown Dallas a culinary destination.
Thomas Hartland-Mackie, the President and CEO of City Electric Supply,
took over what was formerly the Belo Building in 2014 to house the operations of his family-owned electrical wholesale business.
In addition to refreshing interior spaces and installing works of art by the likes of Doug Aitken,
Daniel Arsham, Dan Colen, Alex Israel, and Richard Patterson, Hartland-Mackie had big plans for what has ultimately become the crown jewel of the site.
“Our original vision was to create a beautiful iconic space that would attract a first class tenant to lease,” WITH A MICHELIN-STARRED
says HartlandMackie, who also houses the Eighty Three Creative Agency, Whitebox Real Estate, and the luxury baby site The Tot under 400 Record’s roof.
“It wasn’t until we were presented with the opportunity of working with Bruno (that) we considered creating a custom restaurant concept from the ground up.”
With the Mansion on Turtle Creek, the Saint Regis Los Angeles, and Alain Ducasse’s Mix in Las Vegas on his resume, Davaillon was ready for a project of his own.
Two-and-a-half years ago, a fortuitous introduction from respected consultant
WITH A MICHELIN-STARRED and restaurateur Sharon Hage led Hartland-Mackie to make the chef an offer he couldn’t refuse.
“We started talking and then everything moved forward,” recalls Davaillon.
“I didn’t see the space in the beginning, but the concept of contemporary comfort French food, like a refined brasserie, was in my mind from the beginning.”
A double entendre—Bullion both references the form of gold and theLatin verb for “to boil”—the name perfectly reflects both its gilt environs and its indulgent yet unpretentious menu.
“We were trying to find a French approach, but something easily relatable,” says Davaillon of the name.
“It’s a mark for measure, and the name of the inventor of the gold coin (Claude de Bullion).
It fit because the shape of the restaurant is almost like an upside-down gold bullion.”
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