Mission Bowling Club Elevates Menu for 2013
Mission Bowling Club opened in March and instantly separated itself from every other alley in the Bay Area with a sleek interior and thoughtful, delicious food from Anthony Myint (Mission Street Food, Mission Chinese Food, Commonwealth). 2013 brings an increased focus on the food at The Dining Room at MBC, with chef Chris Kiyuna's promotion to executive chef and the addition of more refined (yet still affordable) dishes.
Mission Bowling Club Root beer glazed duck breast, coming soon to Mission Bowling Club.
With this fresh concept comes rather expensive rates for bowling -- up to $55 per hour after 8 p.m. -- and as very infrequent bowlers we've honestly always thought of this as a place that's better for eating and drinking well-balanced cocktails than knocking down pins. The food price point, by contrast, is a value, with sophisticated dishes hiding in approachable, generously portioned forms.
For The Dining Room at MBC, Kiyuna, who previously cooked at The Front Porch and Coi, is adding entrees such as root-beer glazed duck breast. He's air-drying the ducks himself and will serve a whole breast for $20. Staples such as Myint's Mission Burger, the granulated delicacy that preceded this dining room, will remain on the menu.
A four-course New Years Eve prix-fixe menu ($50) will be served from 5:30-9 p.m. on December 31 and will preview the duck and other new dishes that will be served starting in January. Reservations can be made on the MBC site or at Urban Spoon. There's a separate party that begins at 9:30 p.m. should you want to stay and bowl in 2013.