Can there ever be too much gold? Not for Martin Brudnizki, who got his start in London and today creates some of the world’s hottest hospitality venues. The Hartland-Mackie family brought him to Dallas, where Gensler was renovating the Hartland-Mackies’ office tower, 400 Record, to feature an elevated pod to house a restaurant. Named , it would be an haute French experience presided over by Michelin-starred chef in his Dallas reboot. (He had been chef at the Rosewood Mansion on Turtle Creek.) ’s pod enclosure gleamed positively golden, thanks to its fish-scale surface. Kismet.
So Brudnizki made glamour a key ingredient in his recipe. Yet the 5,700-square-foot space was still to read casual, à la brasserie. Sound like an oxymoron? Not under his deft hand. “In a brasserie, there are restricted components,” he explains. “One chair, one leather or fabric. Then the details can be fancy, but not too much.” A rose-gold gilded ceiling, for example, extends from the bar-lounge through the dining room. The blue-and-gold palette is a favorite of royalty, naturally. But what about that splash of scarlet? It’s a mural by Matthew Chambers, who makes representational paintings, cuts them up, and uses the resulting ribbons of canvas to create abstract works.
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