Bertrand at Mister A - Best Restaurants In San Diego

Bold Flavors For Spring

Bertrand at Mister A's — Tue, 09 Apr 2013 17:06:25 +0000

Being the Chef de Cuisine, I am trusted by my guests and co-workers to create a menu that reflect the changing of the seasons, the flavors ebb and flow and it is up to me to incorporate these fresh flavors into new dishes for my ever changing menu.

Each of my latest visits to Chino’s farm awakes me to a bonanza of new produce: baby artichokes, fava beans, green garlic and spring onion, peas and pea shoots, all kinds of new potatoes, spoon spinach, radishes, citrus, rhubarb and of course, the strawberries! Ah, but there is one produce that sings the praises of spring and that is not available locally, definitely my favorite: white asparagus, served warm with hollandaise, cold or warm in salads and just blended in soups it sings with a certain sweetness and earthy flavors.

I am a staunch believer in using only the freshest ingredients in all my creations and I invite you to join us and experience all the bold flavors of spring for just introduced Brunch or any other special occasion, lunch or dinner.

Bloody Marys: The Drink of Choice at the New Best Brunch in San Diego

Bertrand at Mister A's — Thu, 21 Mar 2013 19:00:26 +0000

From coast to coast, Bloody Mary’s have been making a resurgence on the craft cocktail scene at every hip breakfast haunt. Mixologists from New York to San Francisco have made recent national press for their interpretations of this brunch hour “go-to”. The classic “Bloody” finds its’ fabled origin from the hands of Frenchman Fernand “Pete” Petiot, simply as ½ vodka, ½ tomato juice at Harry’s, Paris in 1921; and then as the Red Snapper (with gin) when he crossed the Atlantic to bring it to The King Cole Bar at the St. Regis, New York, where it is still famous today. The cocktail has come a long way in its’ near 100 year existence with ingredients from beef boullion to oysters found in the mix, and is seeing a new boom as the unquestioned cornerstone of the modern brunch scene.

Here at A’s, we have decided to run with the idea of these creative, savory sips with an array that we feel mirror the many influences that Chef Stephane employs in our cuisine. We may be considered “Modern American with French Influences”, but our dishes can exhibit accents from all over the map, and like to think our new brunch’s Bloody Mary list as no different.

Without further ado, the secrets behind our starting line up…

The Mister A’s Classic: Our secret, house made mix stays on track with vodka and a few accents that we hold close: horseradish and cream cheese stuffed olives, house pickled veggie skewer, and the vintage Old Bay rim.
Sergeant Pepper: Here, we pay homage to our dear friends “across the pond” in name and recipe, made with red chili infused English gin: fresh lemon and muddled cucumber in the mix with a cucumber-caper garnish and citrus-chili rim.
Lady in Red: Known elsewhere as “The Bloody Maria”, we trade out the vodka for tequila, and pull everything about this drink from south of the border: jalapeno and lime in the mix, with a pickled jalapeno-olive skewer and tajÍn rim.
Chipotle Char: The drink gets a Southwestern spin, utilizing bourbon and as flavorful of trimmings imaginable: house made chipotle puree in the mix and a house made pickle-olive skewer, with a bacon-salt rim.
Tuscan Sun: In this Italian version, we bring back the vodka with a preparation that even the fixtures of India Street would envy: balsamic and basil in the mix with a tomato, mozzarella and basil skewer and parsley-garlic salt rim.

Sound promising? You may also order the Bloody of your choice a la carte or as an appetizer and have it as the centerpiece of a charcuterie board. The only thing left to do is to taste them all! Join us, starting April 7^th for the new Mister A’s weekend brunch.

Mister A’s offers Brunch in San Diego

Bertrand at Mister A's — Tue, 12 Mar 2013 22:09:23 +0000

Bertrand At Mister A’s, is excited to announce that it will open for brunch beginning Sunday, April 7. Weekend brunch will be offered Saturdays and Sundays from 10 a.m. to 2 p.m, along with a Sunday Happy Hour available from 2:30 to 6 p.m. This is the first time in the restaurant’s 48-year history, with the exception of select holidays, that Mister A’s has dished out its award-winning service and cuisine during the day on the weekends.

As our owner Bertrand Hug states,“Brunch has become such a celebrated part of San Diego’s dining scene and I can’t count the number of times guests have asked us when we would offer it. There will be no better place to enjoy a delicious brunch while taking in the incredible views of our downtown, the sparkling bay and of course, always these airplanes flying by that bring out the kid in me! And, in addition, parking is a cinch!”

Chef, Stéphane Voitzwinkler, has created innovative dishes alongside more traditional selections. Guests will have the option to order innovative breakfast-inspired recipes as well as favorite classics, plus an array of sides, lunch dishes and desserts. See our full menu here.