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Wednesday, April 16, 2014

Bix "A Longtime San Francisco Foodie Fix"

In our quest to eat at all 3000 San Francisco restaurants(500 plus and counting), my wife Linda and I recently had the pleasure of dining at Bix in charming Jackson Square. Owner Doug "Bix" Biederbeck founded it in 1988 and his passion for jazz, art and quality service fills the restaurant with joy and elegance.  Each night there is jazz playing in the bar area and Bix's famous Martini's are served with perfection. Biederbeck is also the owner of Florio in Pacific Heights and Market Bar in the famous Ferry Building.

From the website, "BIX’s elegant, two-story interior is distinguished by a graceful mahogany bar, fluted columns with ornate capitals, stunning original art, plush banquettes, cozy booths, starched linens, glittering glasses and polished flatware.

Through the years, BIX has been featured in movies, magazines, books and commercials as the quintessential San Francisco restaurant. The ambiance is pure 1930s and ’40s — tasteful art modern reminiscent of the glory days of Cunard and French Line ships. Fashionable and glamorous are the hallmarks. Trendy is simply not a part of the BIX culture."

We were celebrating a birthday with good friends and sat in the upper level of this warm and friendly restaurant admiring the large piece of art over the bar and smooth live  jazz resonating throughout  the restaurant.

We brought our own wine. Corking fee is 30 dollars per bottle with 2 maximum bottles. They also have an extensive wine list and known for their great drinks. As a matter of fact, Bix wrote a book called Bixology that has many of their drink recipes in it.

Our server was very knowledgeable and recommended we start with an appetizer plate of deviled eggs, pork belly sliders, cheese pinwheels and salmon mouse, which were fantastic. They also offer steak tartar prepared table side and fresh oysters. 

 I ordered the Zuckerman's  Asparagus soup with saffron aioli and toasted briochi that was steamy hot and very flavorful.

For the entree, Linda and our friend ordered the Pacific Halibut with spring vegetable ragout, yuzu butter and mint that was delicate and delicious and like eating food from heaven perfectly prepared by angels.

The birthday gal and I ordered the Goodman Ranch Veal chop pounded with king oyster mushrooms, garlic and parsley that looked like a handmade Japanese fan on a plate.  The pounded preparation made it very unique. As a sidenote, if  I ever won the famous Masters Golf tournament,  I would serve this Veal recipe for the main course at the Champions dinner.

There is a wide of variety of desserts to choose from.  We ordered  the coconut and pineapple sorbet, creme brulee and a rhubarb tart for the birthday girl.  They all topped off this outstanding dining experience.

Definitely, put this on your "foodie future" stops.   Enjoying the great live jazz playing every night makes the food and drinks taste even better.

For further information and to make reservations, go to:
Click here: Welcome to BIX Restaurant