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Indoor + Outdoor Dining
Monday
Closed
Tuesday
4:00 pm - 10:00 pm
Wednesday
4:00 pm - 10:00 pm
Thursday
4:00 pm - 10:00 pm
Friday
11:30 am - 11:00 pm
Saturday
10:30 am - 11:00 pm
Sunday
4:00 pm - 10:00 pm
Weekend Boozy Brunch
Saturday
10:30 am - 4:00 pm
Sunday
10:30 am - 4:00 pm
Headline image for Bidwell
where history meets southern flair

where history meets southern flair

Paying homage to General John Bidwell, Chef John Mooney’s restaurant brings the past to life with his signature dishes. An avid farmer, Mooney developed the Bidwell heirloom melon, a gold medal-winning flour, and California’s first commercial raisin crop. 

Indulge in Gin & Tonic Salmon, Crispy Deviled Eggs, Lobster Tacos, and Suckling Pig—all bursting with flavor. And that’s not all! The roof-to-table concept sources produce from aeroponic planters atop Union Market. Savor confidently curated regional wines, craft beers, and classic cocktails. With a culinary journey that spans the globe, Chef Mooney has traveled the world as a chef working at DC’s Red Sage and Raku; W Hotel New York’s flagship restaurant Heartbeat; as well as India’s first organic restaurant, PURE by Michel Nischan. He brought aeroponic practices to his New York City West Village restaurant Bell, Book & Candle, where he was named a 2011 StarChefs.com Rising Star Sustainability Chef.