[Bertrand at Mister A's Restaurant
Restaurant Review
Impeccable service, excellent cuisine, and an extensive wine list are to be expected at any Bertrand Hug establishment, and Bertrand at Mr. A’s lives up to the highest of expectations. Pearched atop a skyscraper on the brink of downtown, the restaurant offers one of the most outstanding dining experiences in San Diego. Modern American cuisine elegantly compliments the cosmopolitan backdrop, with a menu that offers awe-inspiring “glimpses” of both land and sea. The seasonal menu incorporates the utmost quality meats, fish, and accompianiments, resulting in a fresh and tantalizing selection of dishes. The main dining room offers a premier dining experience, while a more casual, although no less sumptuous, selection of dishes is available in the patio and bar.
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| Date: | September.16.2009 | Name: | Maureen |
|---|---|---|---|
| Ratings: |  |
Title: | good for flavor, but not worthy of 5 stars |
I can honestly say that the location is great (we had a window seat) and the staff very friendly despite my husband's desire to wear something more casual. I was pleased with the majority of the food, but thought that for the $$ spent it could have been prepared with a bit more attention to detail. My fish was horrible, and though at first I thought it was just me and my newness to some types of seafood in the end I think they could/should have known that the cut was a bad one in the back when preparing it.
We went for San Diego Restaurant Week, so the menu was a bit different than normal, but seemed to have a good selection overall. The items I tried were: 1st course - POTATO GNOCCHI WITH CHANTERELLES FRESH HERB SAUCE AND FALL VEGETABLES 2nd course - FRESH LOCAL WHITE SEA BASS AND SEAFOOD SAUSAGE DUO ON A BED OF WHITE CORN WITH RIESLING CREAM 3rd course - MEYER LEMON MERINGUE TARTE MIXED BERRY COULIS The starter was amazing (my favorite of the 3 courses by far). The sauces in the main course were excelent, but my fish was awful as I mentioned above. At first bite my fish seemed 'gristle-y'. I couldn't flake off pieces with my fork (like I have done with other types of fish), but had to use my knife to get pieces cutt off to eat. I had never had that type of fish before, so I was originally thinking that it was the way that fish always is.
Then I noticed my husband not picking his knife up and I asked if he could eat his with just a fork. He replied in the afirmative and then I figured I had a bad cut. I should have sent it back, but I did not want more food and I felt bad thinking that they did not know it was a bad cut and was not their fault. After talking with people after-the-fact, I have been told that the chef should have been able to tell that the fish was a bad piece in the kitchen before I was served (very tough, with many lines of gristle-y fat running through).
So, for that reason I am dissapointed. Minus a star for not having the attention to have the food come out error-free. Also, the berry-sauce that accompanied the Lemon Tarte was not great. It was clear that under-ripe berries had been used and it detracted from the lemon rather than add a creative and interesting flavor. It may have had that effect if it had not been so bitter and flavor-less.
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