Bix remains one of the city's finest restaurants: it's got two stories, it's well lit, it's not in the Mission, it's located down a très charmant alley. Oh, and the food is good. Though Michael Bauer once quipped, "while the food is not as compelling as it once was, it's still very good," that soon may change. According to Inside Scoop, Bix has a new chef. His name is Edward Higgins.

Higgins came up through the ranks on the East Coast, having worked at Lydia Shire’s Biba in Boston before moving to New York to help open Tom Colicchio’s Craft in 2001. He was Marco Canora’s sous chef at Hearth, and then his chef de cuisine at two-star Insieme. In between stints, he lived in Japan for several years.

The menu will remain American supperclub, but will also, presumably, have touches of Higgins' background of Italian and Japanese as well. Here's to hoping that the chicken hash stays on the menu where it belongs.

Bix: 56 Gold (off Montgomery between Pacific and Jackson), S.F.; 415-433-6300