An old-money favorite since the 1960s, Bertrand at Mister A’s is still considered San Diego’s flagship of fine-dining. The décor is lavish and elegant, and timeless sophistication floats in the air.
A ride in the spacious elevator up to Mister A’s (named for the original owner and the building’s developer, John Alessio) immediately sets the tone. Upon your arrival on the twelfth floor, a replica Mona Lisa greets. Alessio and his wife commissioned an artist years ago to match the famous smirking woman. Now, the frame is inscribed with a message to Bertrand Hug, the current owner, from Mr. A himself: “Dear Bertrand, take care of Mister A’s.”
A few of our favorites:
• Ahi Sliders – You won’t find a traditional bun as the bread for these sliders. Rather, they are served on something more crispy, salty and cracker like. A welcomed twist on a San Diego classic.
• Escargot – Three words: garlic, butter, parsley. A simple but decadent dish.
• Lobster Strudel – Large sections of crisp filo dough-wrapped strudel are carefully arranged on the dish. Tender, plump lobster meat dominates. A pool of tantalizing cognac lobster sauce forms below the strudel for dipping.
• Alaskan Halibut – The large piece of pan fried halibut rests on a bed of shaved fennel between two plump scallops. A bright yellow saffron sauce is drizzled over all. Dollops of garlic foam accent the dish. The mild halibut and sweet scallops, both cooked to perfection, are delightfully brightened by the spicy, floral saffron sauce.
• Truffle Mac n’ Cheese – A luscious, earthy, umami pasta presentation. Black truffles and pancetta give this dish a touch of class, but at its cheese-packed heart, Bertrand’s rendition is all about comfort.
• Duo of Roasted Rack of Lamb and Osso Buco – The Osso Buco contrasts beautifully with the slender rack of lamb by its side. The succulent veal proves so impossibly tender, with the slightest touch of a fork it falls apart, melting as if butter. The juicy lamb bursts with potent gamey flavors deliciously blended with woody rosemary and garlic jus.
• Creme brûlée – A light silky smooth vanilla custard and caramelized sugar crust are topped with a tiny palmier, blueberries and blackberries. Heavenly in taste, texture and quality.
• White Peach and Brown Butter Torte – Served with a raspberry coulis, this treat blends fruity tartness with a subtle sweetness that will not fail to delight. House made caramel ice cream adds smooth decadence.
Dinner at Bertrand at Mister A’s delivers incomparable indulgence. The spectacular view, impeccable cuisine and refined staff ensure that diners are treated to an inimitable sensory experience.
In the main dining area, expansive views of San Diego Bay, Balboa Park, Coronado, Point Loma and the world famous San Diego Zoo absorb your attention completely.
At 350 feet above sea level, toast to an awe-inspiring sunset from the outdoor balcony that wraps around the entire 12th floor, offering a complete 360 degree view that is available nowhere else in the city. The food here is exquisite. Modern American cuisine with French and Mediterranean influences dominate most of the menu. However, many of the dishes exhibit accents from around the globe. Executive Chef Stephane Voitzwinkler combines luxurious, seasonally fresh ingredients in a light, approachable manner.
A few more things to know about Mr. A’s…
If you would like to use the valet service, pull into the garage on the 4th Avenue side of the building. Look for the small sign guiding the entrance. The charge is $1.50 per half hour during lunch and dinner with a max of $7.50 during dinner hours.
On-street parking surrounds the building, much of it metered. (Meters in San Diego are enforced until 6pm or 8pm. Check the signage when parking.) Entrances into the 5th Avenue Financial Center building are located on 4th avenue, Maple Street, and 5th Avenue.
Hours of Operation
Mon – Fri 11:30pm – 2:15pm
Monday – Thursday 5:30pm – Close
Sunday 10:00am – 2pm
Sunday- Thursday 2:30pm-6:00pm
2550 Fifth Avenue, 12th Floor, San Diego, CA 92103
619-239-1377 | bertrandatmisteras.com
By Jessica Krantz
Jessica Krantz writes food, travel, health, art and fashion features, and covers emerging environmental news. She loves Ted Talks, building furniture and traveling. She climbs mountains in her spare time. Jessica earned a Bachelor of Arts Degree from AI Art Institute, and an Associate of Science in Engineering from San Diego State University. jessicajkrantz.com