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Bertrand at Mister A's - Eat Over San Diego

Hudson Valley Foie Gras Duo
Copyright©2007 sandiego.com, Inc.

Twelve floors above San Diego, just West of Balboa Park, you will find the fabulous restaurant, Bertrand at Mister A’s. Recently renovated, the updated name of Bertrand at Mister A’s continues to reign supreme.

The restaurant is softly lit, creating a soothing, intimate atmosphere. From the classic bar inviting you for a pre-dinner cocktail, to the impeccably designed, elegant furnishings and eclectic artwork, Mister A’s delivers on all counts. As if that wasn’t enough, the view of downtown San Diego’s skyline is arguably the best in town, enhanced by the graceful airplanes that glide past downtown high rises – a beautiful sight indeed.

We were seated at a spacious table by the large-floor-to-ceiling windows that encircle the dining room. While glancing at the incredible menu, our server, Bradley, suggested a 2003 Pinot Noir from the Four Grace winery from Willamette Valley, Oregon. The choice was brilliantly subtle, yet full of buoyant flavor. A sheer delight and we highly recommend you give it a try.

So many wonderful menu choices, so we ordered appetizers to share, New York Steak Carpaccio (with warm cannelloni beans and baby arugula salad), Layered Hamachi Sashimi with Wasabi Caviar (red bell pepper coulis and confit tomatoes) and Hudson Valley Foie Gras Duo (foie gras terrine “BLT” and sautéed on golden delicious apples).

Pan Seared Diver Scallops and Tempura
Style “Slipper” Lobster

Rack of Lamb
Copyright©2007 sandiego.com, Inc.

All three were just simply amazing! The carpaccio with its harmony of accompaniments was flavorful and tender and the Sashimi refreshing with its slight crunch of caviar The foie gras “BLT” (yes we are talking bacon, lettuce and tomato here) was bursting with decadence and equally so with the sautéed apples. Have a glass of the 2001 Gunyard Sauterne to enhance the robust taste of the foie gras with its sweet, smooth allure.

Our chef, Stephane Voitzwinker, surprised us with fresh berries with Monte Don Champagne as an intermezzo to cleanse the pallet. We were soon presented with Pan Seared Diver Scallops and Tempura Style “Slipper” Lobster (with black truffle butter and lobster risotto), Oven Roasted Fresh Rack of Lamb (rosemary au jus, bell pepper pipperade and pomme dauphine) and, lastly, the Hawaiian swordfish Steak “Sous Vide” (with braised baby artichokes and confit tomatoes).

Seriously, some of the best lobster we’ve ever had, so very moist and satisfying. Add the succulent scallops with its black truffle, just wonderful. The rack of lamb was amazingly delicate, a real melt-in-your-mouth experience. The swordfish rose above with its firm and moist texture, perfectly prepared in a luscious sauce. A truly perfect meal for all.

Dark and White Chocolate Mousse Bars
Copyright©2007 sandiego.com, Inc.

We completed our meal with Dark and White Chocolate Mousse Bars (praline crunch, passion fruit coulis and caramel sauce) and Tahitian Vanilla Crème Brulee (served with fresh berries and almond cookie). The chocolate mouse combination was simply delicious and its presentation, charmingly avant-garde. The texture was dense and soft, allowing each bite to burst with sweet debauchery. The crème brulee was equally delightful with its scrumptious creamy interior matched by its crusty, crunchy exterior.

Bertrand at Mister A’s brings together an amazing combination of enchantment for your pleasure. The restaurant is charming, the view is to-die-for, the service impeccable, and the food, an absolute wonder. Prices for dinner entrees range in the mid-twenties to mid-thirties and worth every penny. So make you reservation (you’ll need one at this popular spot) and allow yourself to be treated like royalty. Enjoy!

Details »
  • City: San Diego, CA 92103
  • Phone: (619) 239-1377
  • Name: Bertrand at Mister A's
  • Address: 2550 Fifth Ave. Twelfth Floor