Bullion — Restaurant in Dallas

I don't know How or Where they found Pablo Escobar's interior decorator, buuuut it appears they've done it!!! Wow, what a style!! You have got to see this place!!! I can't even tell you the visions I had strolling into this place. Take you right back to the early 80's!!! The wild early 80's. Make no mistake, this place is beautiful and done to the hilt!!! Gold, Gold, Gold!!!! OK, aside from the visual phenomenon, let's talk eats!! If you want it done right, This is the place!!! I went for lunch. Steak Tar Tar is like none other. I had a steak and fries, thinking I wasnt gonna be impressed. Come on a steak and fries, right! WRONG!!! This wasn't any regular steak, it was awesome!! And the fries were so unique, I actually asked the chef about them, to which he explained a five step process to get them the way he wanted them. I thought I was listening to a chemistry class or something!!! It was insane!!! Avocado salad, add the salmon steak. Boom!!! Cooked perfectly, as if you thought you knew what perfect tasted like, NO, try this, then you will know what a perfectly cooked salmon steak tastes like!!! Best I've ever had on both the surf and the turf!! I was seriously impressed, blown away!! I know my friend said this place was good, but that was an under statement. Desserts, had these little pound cake things that just came out of the oven, all hot and tasty. Black forest cake with raspberry or somethin sorbet and an apple thing with vanilla ice cream. All amazing, and I don't even like apple things, but this was different!! Whoever is doin this kitchen, their chef's, Bruno, Oliver, these cats got it Goin on!! Staff was good and the prices were very affordable. I was surprised. I expected a much higher priced menu. I think the steak was less than 25 bucks and the salad, abou 22 or so. I looked over the dinner menu and didn't see anything over 50 dollars except maybe one big steak thing at 115. I can't wait to go back for dinner A must if...

For the lack of availability I will say here I feel this restaurant deserved about 3.7 stars.

The food was good, but inconsistent at my table. There were eight of us which could have been a factor, but two of my guests who had the Canard a l’orange did not love it. The food, they said, was not hot when it arrived, and the duck was tough. I will mention that everyone else’s meal seemed to be quite good. I had the Lamb with eggplant, probably the best lamb I have had. And the filet, which my aunt let me try, was tender beyond belief. So if you are ordering maybe stay away from the duck, it can be hard to do, but hopefully with a smaller group the chef would be able to improve on it.

The service was good, and the sommelier was fantastic. My uncle, who is picky about wine, ordered for the table and with their help picked a very good wine for the night. I won’t say I was impressed with the service, but it felt standard for the type of restaurant Bullion is and tries to be. One small critique which is just me knit-picking is when my mom and I asked to split a salad they offered no help or even extra utensils to aide in splitting it. For a restaurant such as Bullion I had assumed they would do it for us or at least provide a large spoon and fork to help divide it. The saving grace, however, was the salad tasted great for how simple it was, I will be trying to re-create the vinaigrette!

All-in-all it was a nice night. We celebrated my grandmother’s 97th birthday and while she wasn’t impressed with the restaurant we all had a good time. Would I come back to Bullion, probably not, but I am glad that we went and I will never forget the lamb and wonderful night that...

Perhaps it's mentioned in Bullion's Co-Owner, Chef Bruno's mission statement '..to create an elevated yet approachable atmosphere where I could share my passion for French Cuisine' where he gave thought to build his restaurant like a gold bullion floating in the sky. The way the entry stairs trimmed in elegant gold twists it's way up to a french cuisine heaven, or the way the restaurant elevates your view across the downtown streets, albeit only 20 feet, it still gives you the feeling that you're now in Chef Bruno's raised domain of new French Cuisine.

Despite being so Contemporary, this place is not stuffy. You feel warm and cozy amidst such embellishment. And the food does indeed follow the hype. From the fresh steak tartare to the special Wednesday's Bison, which is so tender you don't need a knife really, the food here is superb. Oh and the pate of duck leg confit was ridiculously enjoyable as well. Consider me shook. However I worry that the hype is what will bring storms to this restaurant, fittingly perched on the clouds, due to extreme anticipation, and hopefully this place has enough charm and taste to battle it out.

From my experience, it is definitely a place where you want to come up with an excuse to visit atleast once. And who knows, perhaps Chef Bruno's secret mission other than creating a elevated experience of French Cuisine might be to bring a Michelin star. What an achievement that'll...