Biga On The Banks

So we've lived in the San Antonio area for 24 years and I'd never heard of this place. I was looking for a nice place to go for our anniversary dinner that we hadn't eaten at and this place came up so I made reservations.When we arrived the hostess wished us 'happy anniversary' and we were taken to a table that had a screen so we had a 'private' table - nice touch!Our server, Abby, was too notch! She was personable and friendly and her recommendations were spot on.The menu at this place changes regularly (I think nightly). There are lots of options to choose from with a variety of 'traditional' and very unconventional appetizers, salads, soups, entrees and desserts.We started with the three bread basket (buttermilk cornbread; Pain au Levain; and Focaccia) which came with whipped butter. All were very good and the fact that they were the 'least favorite' food we had says a lot. We also tried the Bibb Radicchi Game Packet which was an amazing flavors meat in a lettuce and cabbage leaf with veggies and cashews and Asian sauces. My wife was not wanting them - until they arrived and the presentation alone made them appealing, but we each had one and they were phenomenal. My biggest dilemma was that I loved the flavor without sauce - but the two different sauces were superb - sauce or no sauce? I tried it all three ways! Loved it.We both had the Roasted Tomato Soup with spicy Parmesan croutons. Again, the presentation was top notch and the flavor was amazing. We had them add just a bit of pepper on the top and it was perfect!For our entrees - I had the 11-spiced South Texas Antelope and Lockhart Quail which came with a goat cheese tart, Brussels leaves, cranberry orange chutney and juniper sauce. I can't describe the flavors - they were very different and perfectly paired. I am not a Brussels sprout fan, so I figured I'd try them, not like them and leave them on the plate - but I found myself wanting more when they were gone! The cheese tart was like nothing I've had before and it was delicious. The Antelope and the quail were perfect in the sauce. An entree I wouldn't have considered but for Abby's recommendation - and I was very glad I ordered it!My wife had the Slow Cooked Beef Angus Denver which was served with peppers and onion corn pudding and spiced grilled zucchini. I tried some of each and again - the flavors were perfect. The beef just melted in my mouth. I could have ordered that entree and also would have been pleased!For dessert we tried the Dreamsicle Crème Brûlée, which was perfectly caramelized and the flavor was spot on Dreamsicle! Very good. We also tried the Sticky Toffee Pudding which had a very unique but great flavor. The sauce was a maple flavor sauce. The pudding was a mix of chocolate and date flavors - almost impossible to accurately describe - but it was great.The only 'negative' about the place was that a group of 10-12 businessmen were seated not too far away and they must have thought they were in a local bar watching their favorite sports team because they were extremely loud. But, that's not something that can really be controlled and probably isn't the 'norm'We will ABSOLUTELY go back!!

I had dinner at Biga on the Banks, and it was a nice and relaxing evening. The view from the window was beautiful and made the night even better.The service was really good, they also kept my water glass full the whole time. The food was nice.If you go, try to sit by the window--it makes the night feel extra special.

Was deciding on a dinner place and ended up at Biga. Nabbed a 5pm Saturday slot on Tock, got seated by the window overlooking part of the Riverwalk. Nice view. Side note: Did you know river boat storage is in the harbor underneath the building?As for our friendly waitstaff, he seemed to have waged many a war against fiery flame and hot iron according to his scorched hand burns. He explained to us that the menu has two sections, a la carte and a 3-course price fix. We opted for the 3-course meal.Waters were always promptly refilled, so there was never a no need to fear dehydration. Utensils and plates were replaced for each course. Tabletops, however, were not cleaned between courses. Our waiter ignited the candle wick with a lighter.Yes, the food is delicious. Yes, the food is good, but let me explain. It's their sauces and dressings which bring on the flavor.Course 1:Mixed Greens. Very sour green apples, raw red onions, grape tomatoes cut in half. By themselves, not super impressive. A slice of Brie. Ok, sure, and walnuts. And mixed greens, maybe from one of those grocery store boxes, who knows? But, those greens are lightly coated with something wonderful. What can produce such a buttery sensation in a salad? Sure, I had read the menu, but not that closely. I surmised it was a vinaigrette, for sure. But it was very light, very slight, not super sour, nor oily. Yet it produced an amazing buttery mouth feel. Menu-less, I could only fathom what it might be. How, exactly, is this vanilla bean balsamic vinaigrette made and balanced to accomplish such a sensational texture on the leaves, without any of the harshness from the vinegar?Roasted Tomato Soup. Thin red threads, vibrant green leaves hidden beneath, crouton glaciers atop. A reasonable bowl of soup, but all the other dishes were certainly more impressively flavored. It did contain Parmesan croutons and basil pesto, although the red threads are still a mystery. Saffron? Strips of tomato skin? Red pepper? Or something else?Course 2:Salmon. Crispy surface, thick, just-cooked interior. Few fried garlic slices, lemon wedge, sprouts for greens on top, small dabs of green mystery dots, pickled cauliflower and carrot, fried onions, pickled peppers, crispy rice block, pool of translucent amber liquid. An impressively crispy rice block, with bouncy rice within. Wonderful with the amber liquid. The salmon, too, combined excellently with everything on the plate. Deliciously savory amber liquid referred to as charred orange nuoc cham. Is fish sauce a component? Possibly, but not necessarily. What is its composition, and how can the flavor be reproduced at home? The green dots? Avocado dots.Lamb Rack. Reminiscent of lamb atop mashed potatoes with a slice of butter, and gravy on the side. Except it's lamb atop savory cheesy grits with a slice of marinaded feta, and mushroom veal reduction on the side. Green crust. Tasty parts, tasty whole. Tender, not chewy, nor any malodorous lipids. Interesting green crust: minced up mustard leaves somehow fried to get a crumbly texture.Course 3:Chocolate Zucchini Cake: Almost pillowy texture. Vanilla ice cream, chocolate shavings, and a chocolate cigarette rolled so finely. Chocolate sauce. Blackberry orange compote. Take a bite and grin as you go back for more.Biga Sampler: Set of three. Starting with the warm apple pie spiced crumble from in the middle. Whipped cream on top, and underneath you what amounted to what tasted like nut cups from childhood. Dig deeper to get to juicy dehydrated spiced apples. Yum. Next, the triangular fudge ganache? Fudge, nutty, with raspberry sauce. Finally, save best for last, with the delectable sticky toffee pudding. Eruption of lingering toffee flavor with every bite, the dessert which will draw you back for more.

Came here during a girls night and ordered off the Restaurant Week menu. I started off with chicken fried oysters and it was an acquired taste for sure. I was disappointed because I absolutely love oysters but they should never be fried. The squid ink noodles underneath were so pointless. Next was the lamb entree which just fell flat...seasoning or something was needed. Grits were not consistent and chunky. Lastly, was toffee pudding which was the best thing I ate. Our server was phenomenal and it's a cute spot right on the river, but I don't plan on going back.

Quieter side of downtown. Our waiter was amazing and personal. Variety of drinks and great food options.

We enjoyed a memorable anniversary celebration on the Riverwalk at Biga On The Banks. Excellent cuisine exploding with flavor and creativity. The atmosphere had a Boho vibe. I requested a river view and mentioned that we were celebrating our anniversary- both were noted by the staff. I give this establishment 5 stars for its food, location, atmosphere, and service. Big-A on flavor, value, and experience

From the hostesses to Gabriel, my patient and helpful server, everyone was so attentive and I had a phenomenal experience!!Not to mention--- one of the best meals I have EVER had. The menu changes daily, so I've posted it here, but don't plan your visit strictly on the menu, it does change :) The chef has been preparing signature dishes for over 40 years and almost all of the seafood comes fresh from Corpus Christi- never frozen.I had a half portion of the Slow Cooked Angus Beef Denver (short rib that's prepared for 72 hours), and I may be back tomorrow to have it again. So tender- flavorful- the zucchini and pepper and onion corn pudding were fantastic.I also had the Dark Chocolate Mousse-- so delightful and filling, I couldn't finish it! Brightly lit, great seating by the windows and a nice outdoor seating area when the weather is right! Very solo girl travel friendly!

Excellent experience. Food was amazing. Setting overlooking the riverwalk is extremely enjoyable but the pride, care and customer facing experience of our service staff was beyond our expectations. Gabriel was a gem and a wonderful ten year experience representative of this amazing restaurant.

Lovely location. Truly a romantic evening, our waiter was knowledgeable and was able to recommend just right wine with our choice of entree as part of the Three Course Prix Fixe menu. Don't forget the Sticky Toffee Pudding - iconic.

Goated af fam. Stop reading this review and just make a reservation. Seriously it's the best in the city. It overlooks the river. Just go. Everything is done to a high standard. The sticky toffee pudding will replace whatever your favorite dessert currently is. Cheers y'all.