On an enticing alley in San Francisco's historic Jackson Square, a lone neon sign leads into a soaring room of fluted columns, mahogany paneling, plush banquettes and distinguished artwork.
White jacketed bartenders hold forth behind a gently curved bar, mixing what many have called the city’s best classic cocktails. Variously described as a civilized speakeasy, a supper club and an elegant saloon, BIX offers modern American cuisine served in a soaring two-story dining room to the strains of live jazz nightly.
Food and Drink
Let food be thy medicine, and medicine be thy food.
BIX is known for a deep devotion to local products and suppliers. Much of our food comes directly to the restaurant from local farms. Bruce and the culinary team can be found every Saturday at the storied Farmer's Market at the San Francisco Ferry Building sourcing the finest ingredients.
Owner / Proprietor
Doug “Bix” Biederbeck is the proprietor of BIX, which he founded in 1988. His passion for jazz, appreciation of art and commitment to hospitality make BIX a decidedly personal restaurant.
Doug recently published Bixology: Cocktails, Culture and a Guide to the Good Life, a vest-sized handbook offering advice on food, drinks, music and art, as seen through the eyes of a restaurateur.
Chef / Partner
A native of Washington, D.C., Bruce Hill has been cooking in San Francisco since 1984. A self-trained chef, Bruce made his mark in legendary San Francisco restaurants like Stars and Aqua before joining BIX as executive chef and co-owner in 2002.
Under his supervision BIX has gained 3-star status from SF Chronicle food critic Michael Bauer, yearly placement in the Chronicle's TOP 100 Restaurants and a Top 40 ranking in the Zagat guide.
Bruce is also the owner and chef of Zero Zero.