Biga on the Banks Restaurant Review:
Bruce Auden, the city’s dean of contemporary cuisine, and his longtime lieutenants keep well-heeled locals and savvy conventioneers coming back for more. If some dishes are immutable, the chicken-fried oysters and the Bibb and radicchio game packets among them, the menu otherwise changes frequently. Grilled ahi may be served with an English pea hummus, a seared duck breast is likely to be...
"First-rate all the way", this "sophisticated" Downtown respite puts out an "excellent", "innovative" mix of New American and Southwest fare from chef-owner Bruce Auden in "industrial-chic" surroundings; add an "accommodating" staff and it's worth the "splurge"; P.S. look for pre- and post-theater prix fixe dinners as well as half-price options on entrees on weekends.
Nationally respected chef of New American cuisine creates dishes as fashionable as the ambience.:
Modernist decor features concrete, plate-glass and curving white curtains--a hipper twist on most Riverwalk eateries. Chef Bruce Auden's menu involves bold combinations in... Pros + romantic spot