Mister A’s Unveils Newest Offering, The Friday Lunch & Sunday Brunch
Iconic and newly renovated Mister A’s – owner of what is arguably the city’s finest views are found – has officially welcomed guests up for the return of its newest offering: Friday lunch & Sunday brunch.
The latest addition honors A’s culinary traditions, preserving a dining ethos that hearkens to the mid-20th century explosion of culinary and cultural experiences.
The new menu offerings from Executive Chef Stephane Voitzwinkler and Pastry Chef Amy Simpson emphasize fresh and seasonal ingredients while celebrating local sourcing.
For those looking for a sky-high, stand-out lunch, every Friday from 11AM-1:30PM, guests can indulge on new dishes and classic favorites while taking in the remodel, which centers around the elements of a high-end brasserie while also pulling in retro influences that serve as an homage to the restaurant’s original decadent styling.
A’s will offer everything from King Oyster Mushroom Fritto to Wild Caught Salmon “Wellington” to Hiramasa Crudo, Mister A’s Mac & Cheese, Georges Bank Scallops, and more.
On Sundays from 10AM-2PM, guests can embark upon an indulgent brunch fare paired with the return of Pastry Chef Amy Simpson’s brunch-focused pastry program. With rotating selections each month, the European breadboard comes with 4-5 unique French-inspired pastries.
Included are a traditional croissant, 1-2 sweet items such as a quince danish, and one savory item such as A’s French Onion galette with compté, parmesan, and cooked onions, tapping into the flavors of the classic French winter warmer.
Guests can also dive into half a dozen seasonal donuts that rotate monthly. Utilizing local ingredients, the November donut lineup is an apple cider donut, using Julian Apple Cider and a Sage Hill Butternut Squash fritter.
Pair your pastries with a spread of A’s classics and new favorites such as the Savory Dutch Baby, Croque Madame Sandwich, Buttermilk Fried Chicken, Wafflffle Sandwich, Pumpkin Pancakes, Cajun-Style Shrimp and Heirloom Grits, and more.
See you there, San Diego!