Located on a slightly less congested part of the River Walk, the elegant lofted dining room at Biga on the Banks features windows that stretch from floor to ceiling and scenic alfresco dining. If you prefer a more interactive dining experience, sit at Table 31 — the chef’s table — and watch chef/owner (and local celebrity) Bruce Auden in the kitchen. The cuisine, which changes daily, is cutting-edge and contemporary; starters have included apple-smoked salmon nachos or chicken-fried oysters on squid ink linguine. Inspired dishes such as 11-spiced venison chops with grilled quail or the "Close-to-bouillabaisse" —shellfish, mahi mahi, tuna, grouper and lobster — have rounded out past entrées.
Full bar. Serving dinner nightly.
James Beard Foundation: Bruce Auden, Best Chef: Southwest finalist, 2011-12
"If you liked Biga before, you’ll like it even better now; the menu retains its Asian and Latino influences as it continues to lean toward local produce."
— Gayot