For the last six years, Bruno Davaillon has been wowing diners as executive chef at the Rosewood Mansion on Turtle Creek. Now he plans to open his own restaurant (with the Mackie family as his partner) downtown. 

For the last six years, Bruno Davaillon has been wowing diners as executive chef at the Rosewood Mansion on Turtle Creek. Now he plans to open his own restaurant (with the Mackie family as his partner) downtown. 

Tom Fox/Staff Photographer

If you're a fan of Bruno Davaillon, the supremely talented chef who has been wowing diners at the Rosewood Mansion on Turtle Creek for the last six years, perhaps you've been worried. Following news that he will be leaving his post at the end of November, the Dallas foodie blogosphere has been fraught with suggestions that maybe, horror of gastronomic horrors, Davaillon intends to leave Dallas.

Well, he is leaving -- headed most likely to New York, Chicago, Portland, San Francisco, Paris and beyond. But relax: Davaillon doesn't plan to stay away too long; his travels will last only a few months. After that, he'll be back to open his own restaurant right here in town. The travel, he says, is "to get some inspiration and come back with my own new vibe and to create something interesting."

The 48-year-old native of France is partnering with the Mackie family to open a new restaurant downtown near Union Station in the 400 S. Record building, formerly the Belo Building, which the family purchased last year. Much of the 30-year-old tower has been gutted and is now under construction

Davaillon's new restaurant will be on the second floor of the 400 S. Record building, formerly the Belo Building. 

Davaillon's new restaurant will be on the second floor of the 400 S. Record building, formerly the Belo Building. 

Cushman & Wakefield

Davaillon says he envisions "a modern brasserie vibe with excellent food and a wine list that can match that." However, he says, it's not going to be called a brasserie. "Obviously it's going to be rooted in French tradition with the technique, but I'm going to explore the things that I like. It's going to be accessible." Value, he says, is important, and he wants to keep it casual -- the kind of place diners would want to come "four times a week and have options." Though the chef has not settled on exactly what he'll be doing, an early inspiration is the new breed of restaurants in Paris. "They do very good food, but they keep the price point down." 

"It gives me great pleasure to be partner with Chef Bruno on this restaurant," a press release quoted Thomas Hartland-Mackie as saying. "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." The Mackie family's Orlando-based City Electric Supply will also be housed in the new building, along with other tenants.  Chef Sharon Hage, a consultant on the restaurant project, made the Davaillon-Mackie introduction.

The as-yet unnamed establishment, to be designed by Martin Brudnizki Design Studio, will be on the building's second floor, running along the Young Street side. It will be the first Dallas project for the firm, whose credits include the Ivy in London, East Mama in Paris, Cafe Boulud in Toronto, Cecconi's in Los Angeles and Miami, Sessanta in New York and many more. The partners hope to open late in 2016.

"It's going to be special for me because it's my first restaurant," says Davaillon. "It's going to be special for everybody -- for Dallas, for downtown."

What's Happening on GuideLive