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Bix and Piperade DAT

Maya | Jan 21, 200407:33 PM

I had dinner at Bix a few nights ago, a place I've been meaning to try for ages. We sat upstairs, which seemed much cozier than the cavernous ground floor. The cocktails were good (fresh grapefruit for the greyhound, and great plymouth martini) but very pricey! The DAT deal was as follows: appetizer was butternut soup with dungeness crab, or romaine salad with blue cheese; main was chichen has "a la Bix" or prawns with barley, chanterelle mushrooms, and chateuneuf du pape sauce; and dessert was either chocolate brioche bread pudding or a trio of creme brulees (vanilla, orange, and caramel). Between us we covered the entire DAT menu. The soup was in my opinion the best part of the meal, absolutely delicious. The salad was okay, the pt reyes blue was good, but nothing out of this world. I didn;t like the prawns too much, and the chicken hash was yummy, if a bit bland. It came with a pile of frisee on top and heirloom cherry tomatoes, which were very tasty. The desserts were also justd, and the caramel one seemed too bitter. The bread pudding came in a teacup which was kind of cute, and it was pretty good, but not more. The DAT was 60 bucks, and 2 greyhounds, a martinia and a glass of wine put the bill over $100. The ambiance is really nice in there, but I was not all that impressed with the food.

However, a couple days later we went to the DAT lunch at Piperade, first time there for both of us as well. WOW. First of all, you can order anything off the menu (except the foie gras) for their DAT. We had the garlic, rock shrimp, serrano, bread and egg soup, and the stuffed little red peppers with goat cheese, pine nuts, and golden raisins. The soup was big! and hearty, very tasty. The stuffed peppers, ordered on the recommendation of our server, were very very good as well.

For entrees we had the cod with fingerling potatoes, chorizo, pearl onions, in a kind of broth, and the steak with portobello mushrooms and chucks of fried potato. Both entress were excellent, highly recommended.

For dessert we had the gateau basque with a mango coulis, served warm, somewhat of a combination of custard and crust. YUM. We also had some kind of mousse cake with candied toasted almods on top which was absolutely delicious.

DAT worked on me! It got me to some places I'd been meaning to check out. I was really amazed by Piperade, and liked the warm ambience. The deal there was amazing (for instance, the steak alone was $17 on the menu, but we got 3 courses for $19.95).

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