Ryne Dinglasan at Mission Bowling Club

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Chef Jason Berthold reviews Mission burger at Mission Bowling Club
$$ | Breakfast/Brunch | Pub/Gastropub | Traditional | American
Mission
"It’s really interesting texturally because it’s what they call a “granular patty”—they take it straight out of the grinder—and the brininess of the caper aioli really adds to the richness of the meat."