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    Downtown's Top Chef

    Former Mansion chef stays in Dallas to swoop in on downtown project

    Teresa Gubbins
    Nov 4, 2015 | 1:46 pm
    Chef Bruno Davaillon from Rosewood Manion on Turtle Creek
    Chef Bruno Davaillon is staying in Dallas.
    Photo courtesy of Rosewood Mansion on Turtle Creek

    Bruno Davaillon, chef at The Rosewood Mansion on Turtle Creek, is opening a new restaurant at 400 Record, aka the former Belo Building at 400 S. Record St. in downtown Dallas.

    This is the 17-story, 235,000-square-foot office tower located at the corner of Wood and Record streets, which previously served as headquarters for the broadcast firm Belo Corp.

    Davaillon, whose departure from the Mansion was announced in October, will be partnering with the new owners of the building, the Hartland-Mackie family of City Electric Supply, who acquired the property in October 2014.

    The restaurant is yet to be named, but the concept will be a casual contemporary eatery featuring refined yet seemingly simply prepared foods using the finest ingredients.

    Thomas Hartland-Mackie says in a release that he's greatly pleased to be partnering with Davaillon on this restaurant.

    "I loved the food he prepared at The Mansion, and I have the utmost belief that the restaurant will enhance the amenities offered in the building to our tenants, be a great destination for Dallas residents, and create a national buzz for culinary excellence," he says.

    Davaillon says that he's ready for his next culinary adventure. "I'm so excited to have the opportunity to create a new restaurant in Dallas," he says. "The building and the downtown location makes this project very special."

    The restaurant will be located on the second floor of the building. New York City and London-based architecture and interior design firm Martin Brudnizki Design Studio will create the interior. The restaurant will debut alongside the building's opening in late 2016.

    Davaillon joins the previously announced Sharon Hage, who was retained in April to develop a concept and who will remain as a consultant.

    The Hartland-Mackie family will undertake a renovation that will include significant upgrades to the entrances, a new glass-walled lobby, a sky garden on the top floor, fitness center, and conference center.

    Gensler, a global design firm, is spearheading the redesign of the lobby, which includes removing existing walls to create a better flow between indoor and outdoor spaces. The two-level lobby will be enclosed with frameless glass. A custom-designed metal canopy will create a dramatic new front door. Pieces from the Hartland-Mackie art collection will be on display, and the space will be available for private and community events.

    chefs
    news/restaurants-bars

    Dumpling News

    Uptown Dumpling debuts in North Dallas with dumplings and Peking duck

    Teresa Gubbins
    Apr 16, 2026 | 2:29 pm
    Uptown Dumpling
    Uptown Dumpling
    Dumpling at Uptown Dumpling

    There's a new Chinese restaurant in North Dallas embracing two hot trends: Called Uptown Dumpling, it's a new place located at 18101 Preston Rd. #204c, which opened in March serving two of the cuisine's most popular items — namely, soup dumplings and Peking duck.

    The restaurant is in the space previously occupied by Tian Tian, a Chinese restaurant that relocated to Austin, with a full menu that spotlights flavors from the Jiangnan region — birthplace to xiao long bao, the famed soup dumplings which are known (and beloved) for being extra "juicy," thanks to a dose of broth inside the dumpling in addition to the filling.

    Uptown Dumpling is from chef Hao Wen Jie, who lists his credits as having led banquets at the United Nations headquarters, and as a Chinese cuisine consultant for the Davos Forum.

    Dallas is not the only Uptown Dumpling in the works: According to a spokesperson, they're opening a spinoff in Santa Monica, California, sometime this spring.

    "The owners spend most of their time in California, but also have family in the Dallas area," the spokesperson said.

    Their menu features six varieties of xiao long bao: pork and green pepper, pork and shrimp, and Wagyu and black truffle, which has a black-tinted wrapper; there are two dessert options — chocolate and taro — plus a "huge" option which is at least twice as big.

    To make their dumplings, they describe their special technique which involves rolling and boiling/steaming ("sinking and floating") to ensure the sourdough wrapper is delicate yet strong enough to hold soup and fillings.

    Other menu signatures include their roast Peking duck, served with pancake, duck sauce, green onion, and cucumber. And in addition to the soup dumplings, they do regular steamed and pan-fried dumplings as well.

    Starters and veggie dishes are varied and intriguing such as:

    • Assorted Cold Vegetables with potato, kelp, and bean sprouts
    • Fungus Salad with black fungus, garlic, vinegar, and soy sauce
    • Drunken Chilled Chicken with red dates, and ginseng
    • Sweet & Sour Pork Ribs with Plum
    • Mango Walnut Shrimp with mango, walnut, and green tea wasabi

    One of their most popular dishes has been their matsutake mushroom beef soup with beef short ribs, as well as their Taiwanese braised beef noodles. It's one of a number of noodle dishes that also include Sichuan dandan noodles and Beijing noodles, featuring thick, chewy noodles topped with a minced pork sauce. There are also traditional Asian dishes such as veggie egg rolls, wonton soup, chow mein, fried rice, and fried rice cake.

    One pleasant standout is their Chinese tea program, featuring four teas: jasmine tea; Longjing tea; Dian Hong tea, aka Yunnan red tea; and aged tangerine peel pu'er tea, believed to contribute to digestion and well-being.

    chinese restaurantnorth dallasopeningssteamed dumplings
    news/restaurants-bars
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