The sound of clattering bowling pins probably isn't your first auditory association with a Saturday morning. But, now that Mission Bowling Club, the restaurant-cum-bowling-alley from Anthony Myint and the Mission Street Food team, is serving on weekend mornings, it may be time to get used to it.
"We're all fans of basic greasy spoon food, but we wanted to spice that up," said chef Chris Kiyuna when we asked him about the alley's decision to start slinging brunch. So, that means a dish of chicken and waffles, where the fried chicken is battered in ground-up chicken skin. And a granulated Mission Burger, served Loco Moco-style.
The food is hearty, comforting, and hangover-ready, but prepared with a degree of elevated thought we've come to expect from Myint and his chefs. We stopped in on a recent Saturday to sample some of the brunch fare.
The wide-open, high-ceilinged space is still a relatively calm option compared to much of the Mission brunch scene, save a couple of small groups inside rolling strikes and enjoying a midday beer. "I mean, a sunny day in the Mission is made for afternoon drinking," Kiyuna said. And why not work on your bowling skills while you're at it?