Top 10 Steakhouse in Financial District – No.7 – Bix – US

Top 10 Steakhouse in Financial District – No.7 – Bix – US

Top 10 Steakhouse in Financial District – No.7 – Bix – US

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Category: American (Traditional)

56 Gold St
(between Balance St & Montgomery St)
San Francisco, CA 94133
Neighborhood: Financial District

(415) 433-6300

map 1


Health Score: 
90 out of 100
Mon-Wed 4:30 pm – 10 pm

Thu 4:30 pm – 11 pm

Fri 11:30 am – 11 pm

Sat 5:30 pm – 11 pm

Sun 5:30 pm – 10 pm

Good for Groups:


Accepts Credit Cards:




Valet, Street


Price Range:


Good for Kids:


Takes Reservations:






Waiter Service:


Outdoor Seating:




Good For:




Full Bar
Noise Level:




Romantic, Classy, Upscale
Has TV:




Wheelchair Accessible:



Chef Bruce Hill

Bruce HillA 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 theChronicle�s TOP 100 Restaurants and a Top 40 ranking in the Zagat guide.

Bruce is also the co-owner and chef of Picco and Pizzeria Picco, a personable bistro and pizzeria in Larkspur, Calif.

Menu for BIX

Soups And Salads



Romaine hearts, farm egg dressing, torn croutons and shaved parmesan

  • 12.00

Butter Lettuce

With apples, greek yogurt, hazelnuts, and local honey

  • 12.00

Smoked Trout Salad

With chicories, castelvetrano olives, chopped farm egg and shaved red onion

  • 14.00

Butternut Squash Soup

Wild nettle pesto and brown butter pecans

  • 11.00



  • 9.00

Salmon Tartare

On rye with dill sour cream

  • 12.00

Potato Pillows

With crème fraîche and american caviar

  • 15.00

House Mozzarella Skewers

Olio nuovo, prosciutto

  • 10.00

Chilled Market Pickles

With harissa

  • 6.00
  • 15.00

Mini Lamb Burgers

With cucumber and harissa

  • 11.00

Deviled Eggs

With truffles & radish

  • 12.00
  • 19.00

A La Minute Ceviche

With chiles, ginger, avocado and toasted corn nuts

  • 16.00

Steak Tartare

With shallots, capers, parsley and mustard, prepared tableside

  • 15.00

Duck Liver faux Gras

With french plums and armagnac

  • 11.00

Marrow Bones

St. john (15 minutes)

  • 14.00

Todays Market Fish

With lacinato kale, roasted chanterelle mushrooms and lemon-horseradish butter

Grilled Swordfish

With chue farm bok choy, fingerling potatoes, yuzu and calabrian chili

  • 33.00

Lobster Spaghetti

“Alla chitarra” with cherry tomatoes, jalapeños and basil

  • 25.00
  • 40.00

Duck Breast

With carolina gold rice, pinot noir, charred radicchio and persimmon

  • 29.00

Bix Chicken Hash

With mascarpone and sungold tomato sauce

  • 22.00

Berkshire Pork Chop

With arrowhead cabbage, marble potatoes and pippin apple chutney

  • 32.00

Black Truffle Cheese Burger

Served open face on rye with truffle fries

  • 28.00

Brandt Family Reserve New York Steak

Herb frites

  • 44.00

Iacopi Farms Brussels Sprouts

With lemon and olive oil

  • 8.00

Roasted Cauliflower

With vadouvan curry and cashews

  • 8.00

Lacinato Kale

Chanterelles, toasted pine nuts and new olive oil

  • 9.00

Creamed Bloomsdale Spinach

  • 9.00



Bananas Foster

With dark rum and vanilla ice cream

  • 8.75

Apple Pie

With vanilla ice cream

  • 9.25

Pineapple And Coconut Sorbet

  • 8.50

Bix Christmas Cookies

  • 9.25

Vanilla Panna Cotta

With citrus and pound cake

  • 9.00

Trio Of Cheese

Bleu des basque, france, sheep’s milk; mt. tam, california, cow’s milk; comté, france, cow’s milk. served with toasted walnut bread

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