Some exciting news over at ~BIX~: Emmanuel Eng is the new chef de cuisine (he was previously at Bartlett Hall). Eng actually started at Bix midway through February and has reportedly won over the crew with his work ethic and skills. Executive chef-partner Bruce Hill adds that he “also brings a great ‘born and raised in SF’ vision to the kitchen and management team.”
Some new dishes you’ll find on the menu include a foie gras torchon with strawberry-rhubarb preserves and a spiced balsamic, a fun bar snack of General Tso’s chicken (admittedly one of Bruce Hill’s guilty pleasures, and I know he is not alone in this), and Alaskan halibut with a fava ravioli and artichokes barigoule. Further seasonal items on the horizon include a salad featuring the Rose Diamond nectarines from Tory Farms in a salad with burrata cheese, and Eng is turning some beautiful Yerena Farms blackberries into a sorbet, scented with chamomile tea.
Another thing to note: starting this Sunday May 31st, and every Sunday moving forward, Bix is going to reintroduce the Bix Fixe, a $35 three-course prix-fixe menu. It will feature a choice of sweet corn soup or Caesar salad, and for your second course, sand dabs with fregola or steak paillard, and for dessert, you can take your pick of any dessert on the dessert menu. Now that’s one heck of a Sunday supper.
Chef Emmanuel Eng. Photo: Christian Grau.
