Very New American Cuisine on the San Antonio River Walk.

Very New American Cuisine on the San Antonio River Walk.

Welcome to fine dining on the San Antonio Riverwalk.

203 S. St. Mary’s Street
San Antonio, Texas 78205

Open for dinner seven nights a week.
Reservations recommended.

Firday - Saturday 5:30 - 11:00 pm
Sunday - Thursday 5:30 - 10:00 pm
Valet services

“Biga is a must for visiting and local foodies alike...”
Texas Monthly



Biga will be offering dinner/parade seat packages for the Lighting of the River the day after Thanksgiving.  More details will be posted very soon.

Biga on the Banks’ Thanksgiving Day Brunch

Come to your favorite RiverWalk restaurant for Thanksgiving Brunch!Int-Main-bread_600x380px

Everyone has a different idea of what Thanksgiving should be.  While some people want a traditional celebration with turkey and dressing, others would rather take a more modern approach.  …But you can’t please everybody, right?  Actually, if we have anything to do with it, you can!  Different flavor profiles is what a Biga Thanksgiving Brunch is all about.

Thanksgiving Brunch at Biga has been a San Antonio favorite for more than a decade.  This year will be even better.  The Biga chefs are working tirelessly to expand the buffet to impress even the fussiest members of your family.

Start your Thanksgiving feast with appetizers like spring rolls, ciabatta crisps with mushroom duxelle & truffle caviar, artisan cheeses, smoked salmon nachos, jumbo Gulf shrimp with mango habanero cocktail sauce and freshly shucked oysters on the half shell (just to name a few).  Next on your agenda might be salads made with locally grown greens like romaine hearts with red pepper Caesar dressing and vine ripe tomatoes with house pulled mozzarella & hydroponic basil (and so much more!).

Now that the little stuff is out of the way you’ll want to get a little more serious.  Visit the carving stations set with turkey two ways.  One on the traditional side:  Herb roasted organic Turkey and another more contemporary version:  Truffled honey glazed turkey both served with a bevy of your holiday sides like sour dough apple bacon stuffing, garlic mashers, green beans, crunch onions, cranberry orange chutney, roasted Brussels & winter squashes and, of course, turkey gravy.  If you have more than turkey on your mind, you’re not alone.  Look for Roasted Prime Rib of beef, Auden’s Kitchen fried chicken and Red Fish ala plancha.

Amy and George planning desserts that are especially tempting this year.  With sweets like lemon profiteroles dipped in caramel, pears with almonds and mascarpone, pistachio crème brulee plus an array seasonal pies, boozy brownies and cookies you may find yourself visiting the desserts at the beginning of your brunch!

…And we haven’t forgotten the kids.  Options for younger tastes will be available including their very own dessert table appropriately sized so kids won’t have to depend on taller patrons to help them select among M&M cookies, gingerbread men, whoopee pies and peanut butter blossoms.

Shane will be crafting cocktails for the season and Kim will be sure to have your favorite wine on hand and maybe even some new, affordable finds you have yet to experience.

Thanksgiving Brunch will be November 24th served 11am-7pm.

Adults $62  ~  Kids 12 & Under $28

Reservations are a good idea!


  • Saturday, September 3rd  Open 5:30-11pm
  • Sunday, September 4th  Open 5:30-9pm
  • Monday, September 5th  CLOSED LABOR DAY
  • We will resume regular hours on Tuesday the 6th.  Open 7 days at 5:30.


Restaurant Week Includes Your Favorite RiverWalk Restaurants

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San Antonio Restaurants, including San Antonio RiverWalk Restaurants, will be putting their best food forward August 13-27 for Culinaria’s Restaurant Week.

San Antonio’s best known eateries, fine dining and casual, will offering 3 course prix fixe dinner menus for only $35.  Wondering what to expect at Biga?  We’re happy to share how the menu is shaping up so far…


Biga on the Banks Restaurant Week Menu
3 courses $35 – Add Wine pairings 3 course $20

1st Course (choice of…)
Chilled Texas squash soup with Indian flavors
Tuna cucumber poke with lemongrass and ginger
Grilled beets, lemon ricotta, arugula, sherry vinaigrette
Pork pot stickers (2), scallion and chili sauces
Chicken fried oysters (2), squid ink pasta, pancetta, Swiss chard, mustard hollandaise
Grapefruit salad, hydroponic greens, lardons, Mexican avocado, blue cheese, walnuts, walnut vinaigrette
Habanero jerk shrimp, cheesy grits, pineapple rum chutney

2nd Course (choice of…)
Seared steelhead trout with bock choy shiitakes and tamarind brown butter
Seared Red American snapper, roasted sweet potatoes, marinated tomatoes, dill yogurt
Grilled hanger steak and pork belly with baked blue cheese macaroni and molasses chilli lime glaze
Bison meatballs with manchego and chili tomato sauce
Seared duck breast, pomme frites, frisee, truffled mushroom jus
Warm quinoa, roasted peppers, candied garlic, sweet potato, chili and kale

3rd  Course (choice of…)
Chocolate hazelnut mousse with raspberry sauce, hazelnut meringue & chocolate pearls
Granny smith apple pie, candied walnuts, crème fraiche whipped cream
Goat cheese cheesecake, strawberry balsamic compote, almond cookie

Items are subject to change
$2 donated to Culinaria for every Restaurant Week menu purchased.

Culinaria’s Restaurant Week has quite a following.  Reservations are a very good idea.  Call (210)225-0722 or go to

Proceeds from Restaurant Week directly benefit the Farm Project, a traditional
meets modern and tech-based farm created by Culinaria, a San Antonio non-profit
organization committed to the celebration of premier food, wine and culinary events. Culinaria
is also a driving force behind the city growing into the culinary hallmark that it is today. The
Farm’s principles based on food, education, and culture make it a natural expansion of the

For a complete list of restaurants participating or for more information about.  Culinaria go to


Read on to see what food writer Ron Bechtol thought of the late night bar offerings at one of your favorite RiverWalk Restaurants

Happy Hour Hound: Biga on the Banks Addsimages
Inexpensive Bites and Excellent Cocktails

Posted By on Tue, Jul 26, 2016 at 12:17 pm  (

Let’s say that it’s 9 p.m. (and, for grins, that it’s also a Thursday, Friday or Saturday), and you’re looking for something to do to wind down from the day (or rev-up for the evening). Have we got a suggestion for you: reverse happy hour at Biga on the Banks.

Now, it goes without saying, that this is not a $2 longneck and $3 tots kinda option; cutoffs and flip-flops are probably not the preferred attire. But jeans and a cool tee will do just fine. No rezzy is required — just step up to the bar. And if you’re willing to let the barkeeps, Kim Romo and Shane Clifford, guide your evening, you don’t even have to think much about drinks or the dishes that may accompany them. They’re all priced at $7 (local draft beers are $4), so let the games begin.

I began with the evening’s special, the Prohibition-era Bee’s Knees, a shaken blend of gin, honey and lemon juice. It was a keeper — and, as it turns out, Kim’s favorite cocktail. A Mexican Martini, a Manhattan and a classic daiquiri were the other options. As a drinking companion, I snagged the stacked lobster salad capped with the meat from an entire claw, layered with fried capers, roasted golden beets, tomato, cucumber, bibb lettuce and anointed with a zingy remoulade. It needed a pinch of salt, but this was still the loss-leader of the lot. A crumbed orb of goat cheese on a sweet-sour onion jam didn’t disappoint, though, and bacon-wrapped dates proved themselves to be an ’09 cocktail staple raised to new Heights. The loaded beef tartare with chili oil and a quail egg might have been a great bridge to a glass of red wine, but I never made it that far down the eats menu.

At Shane’s suggestion, I did get to a red wine (all wines on the by-the-glass list are 50 percent off) that I might otherwise never have tried, a blaufränkisch from Washington State. You don’t need to know that blaufränkisch is a red wine grape most normally grown in Austria to appreciate its brisk fruit and pinot-like flexibility. Nor do you necessarily care that Hungary was the source of the white I also sampled, a crisp and citrusy furmint. The wine list is wide-ranging, the glassware is good, the pours generous … just explore and enjoy.

203 S. Mary’s St., (210) 225-0722; Reverse happy hour runs 9 p.m. to close at Biga Bar Thursday-Saturday. 


Highest Zagat restaurant rating on the San Antonio River Walk. 


Biga on the Banks has enjoyed Diner’s Choice honors since 2009.


A coveted star rating and high praise for Chef Owner Bruce Auden.

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“Excellent service...” Raves and reviews from over 500 Biga guests.

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open-table-bigger Request a table online  or reserve by phone 210.225.0722

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