Mission Street Food to Bring Technique-Driven Comfort Food to a Bowling Alley
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| Mission Bowling Club |
| A 'before' shot of Mission Bowling Club, due to open in February 2012. |
"The food can be loosely described as technique-driven comfort food, and will resemble the kind of food served at Mission Street Food in spirit if not actual items," explains Myint. "An example is the Mission Burger, which employs the method popularized by Heston Blumenthal, and which we've dubbed granulation. As before, our version will involve aging the meat, searing the patties in beef fat, and serving with caper aioli, caramelized onion and Monterey jack. Early on, we will also be serving snacks, food on sticks, salads, entrees and desserts."
"We're trying to take the label 'technique-driven' as earnestly as we can," he adds, "so it will not be like sprinkling truffle oil on mac and cheese."
Co-owner Molly Bradshaw is working on an original cocktail menu, so it won't have to be hot chocolate out of a Styrofoam cup. Outside of the alleys, people will be able to hang at a bar, on the patio, in the mezzanine, or in a dining room that seats around 30. Open seven nights a week, the MBC will focus on dinner and evening nibbles at the start. Lunch is a possibility for weekends, but isn't likely to be set up until they've been operating for a while.
In the interim before next year's opening, Mission Bowling Club has set up a page on crowdfunding site Indie Go Go at the requests of friends and family to raise money for bike parking and a green space. Donors are eligible for rewards such as drink tickets, free bowling time, and a sneak preview.
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