Bix opened in 1988 in San Francisco's Financial District as a supper club built around a la carte fine dining, and the two-story Art Deco dining room still carries that 1930s feel. Live jazz plays nightly, and the room's vintage glamour has made it a fixture for the kind of crowd that dresses for dinner.
Executive Chef Anthony Tadeo runs a menu that leans on relationships with local farms, including a standing Saturday trip to the Ferry Building Farmer's Market. Dishes include Duck Hash à la Bix, Lobster Spaghetti, Local Petrale Sole Meunière, McFarland Springs Trout, and Mary's Heirloom Half Chicken, alongside Dungeness Crab Croquettes and a rotating Market Salad.
Service is attentive and old-school, and the bar has a reputation for serious cocktail craft — a martini here is treated less as an option than as a given.
Executive Chef Anthony Tadeo runs a menu that leans on relationships with local farms, including a standing Saturday trip to the Ferry Building Farmer's Market. Dishes include Duck Hash à la Bix, Lobster Spaghetti, Local Petrale Sole Meunière, McFarland Springs Trout, and Mary's Heirloom Half Chicken, alongside Dungeness Crab Croquettes and a rotating Market Salad.
Service is attentive and old-school, and the bar has a reputation for serious cocktail craft — a martini here is treated less as an option than as a given.