Bullion’s exterior, which clings to the plaza-level underside of a mid-rise office building, is clad in golden scales made with an aluminum and copper alloy.
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Artwork in polished stainless steel by Kathryn Andrews provides a focal point in Bullion’s blue-and-gold dining room.
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Polished tables and custom place settings offer guests the atmosphere of an upscale French brasserie.
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The elevated second-floor Bullion offers views of the Dallas skyline as well as trees in the landscape.
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Bullion’s bar seats 36 and features a mid-century modern design and views toward Dallas’ downtown convention center.
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Among the appetizers is the steak tartare with smoked cream, radish and crispy farro for $16.
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Bullion’s appetizer menu features fluke crudo with green olive, pinenut cream and preserved lemon for $18.
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Among Davaillon’s entrée items is Cabillaud & Brandade, featuring cod atop an emulsion of cod and olive along with tomato confit, lemon and capers for $32.
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Bullion’s desserts include Baked Alaska, served with lighted tableside flair and featuring sponge cake, green apple ice cream and fig sorbet for $10.
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Chef and partner Bruno Davaillon in the new restaurant.