Mr. Mister Supper Club Serves Sophisticated Fare and Flare
- Max McCrory
- 5 hours ago
- 5 min read
Mr. Mister Supper Club, a brand-new restaurant from Jimmy Wan, offers an upscale dining experience without leaving the suburbs.
I stepped into the restaurant and completely forgot that I was in a strip mall in Cranberry. The interior is modern yet cozy with ample warm lighting, leather banquettes, and a stunning bar with glass bottles stacked to the ceiling. The restaurant was buzzing on a Saturday night at 8 p.m., which is always a good sign.
The menu is a mix of seafood, steaks, and Italian classics with a few inventive dishes thrown in for good measure. There are ample dishes to share with the table from both the seafood and the “for the table” section. While I did get a main, I would say you could go to Mr. Mister just to enjoy the appetizers and a glass of wine (or two).
The cocktail and wine menus are both excellent. The cocktail menu takes inspiration from many classic drinks but adds refreshing twists to each of them. Wan is a wine connoisseur and crafted the wine menu with the help of a local wine expert. Even my dad, who is a wine snob (he calls himself this), was impressed with the quality of the list, especially for such a new restaurant
We started with quite a few appetizers, including freshly shucked East Coast oysters and the orange hamachi crudo from the seafood section of the menu. Even though the restaurant isn’t doing any extensive preparation beyond shucking them, I was impressed with the quality and taste of the oysters. The sauces paired with the oysters were inspired. The mignonette was elevated with fresh garlic, and the Bloody Mary cocktail sauce had some heat to it.
The orange hamachi crudo was recommended to us by our waiter as one of the restaurant’s specialty dishes, and I can see why. The hamachi was incredibly tender and tasted like it had been caught that morning. According to Wan, the yellowtail are fed clementines, and that’s why the fish has fruity undertones, making fresh orange and lemon the perfect accompaniments. In addition, the pickled Fresno chili added a hint of heat to complement all of the citrus. This dish is artfully crafted and speaks to the quality of seafood Mr. Mister is procuring for their menu. This is a must order.
We continued with a few items from the “for the table” section, including the wagyu crispy rice, prime filet tartare, brie and goat cheese pierogies, the wedge, and the rosemary focaccia. Every dish in this section piqued my interest, and it was hard to narrow it down when ordering. I know I’ll have to try the French onion soup dumplings and the Mr. Caesar next time I dine at Mr. Mister.
The wagyu crispy rice was everything I wanted it to be. The meat was like butter and melted
in our mouths. It was simply dressed with olive oil, soy shallot, black garlic, and chives, and all of this really allowed the meat its moment in the spotlight. The crispy rice underneath added the perfect contrast in texture. I’ve never seen anything like this dish on another menu. If you’re a meat lover, then this is a must-try.
Steak tartare is a dish I always have to order when I see it on a menu. I love to see different restaurants’ takes on this classic dish. Mr. Mister’s version made with prime filet and truffled egg salad was delicious. The truffled egg salad added a whole new level of savory flavor and creamy texture to the tartare.
I was most excited to try the brie and goat cheese pierogies. Like any true Pittsburgher, pierogies are one of my favorite foods. These pierogies had the perfect al dente texture. While I loved that there were two cheeses inside, I really could only taste the goat cheese. The brie was a little bland, but it did add a richness to the dish. The caramelized onions, while simple, added depth to the pierogies.
Mr. Mister took their wedge salad to a whole new level. They enhanced the traditional elements by using candied bacon and adding a runny Scotch egg instead of the typical chopped hard-boiled egg. They also added a berry compote and candied walnuts, which seemed like they wouldn’t mesh with the other elements, but surprisingly they did. The salad was a delightful mix of sweet and savory.
My one complaint was that the rosemary focaccia wasn’t really focaccia. The bread was more akin to dinner rolls, which was fine, but just not what I was expecting. I would advise diners not to waste room on bread here as there are so many other dishes worth trying.
All of the appetizers were perfectly sized, and for once in my life I didn’t feel like I had over-ordered. My entrée was on its way, and I didn’t already feel full. Wan said this was something he did intentionally, so customers can try more of the menu. I definitely appreciated this.
For my entrée, I ended up ordering the four-ounce filet mignon. I loved that this was an option, and it makes it clear that Wan doesn’t want his customers feeling overwhelmed at the portion sizes of his dishes. Some of the other entrées that caught my eye were the Fran and Fudge (pork chop), the cacio e pepe, Scottish salmon, and spicy chicken Parmesan.
My filet was cooked to medium-rare perfection. It was tender and full of flavor. I paired the steak with a roasted garlic lemon herb sauce, which brought out the earthy flavors of my steak. The roasted broccolini on the side was a welcome addition, as I definitely needed a vegetable after all of the luxurious food I’d been consuming. I didn’t opt for any sides, but next time I want to sample the roasted heirloom carrots with lemon brown butter and the five-cheese au gratin.
Dessert is done right here. After all of the decadent food I had enjoyed, I just wanted something simple, and Mr. Mister was ready for this request. My dessert was a chocolate chip cookie with vanilla ice cream, peanut butter sauce, and caramel sauce. It wasn’t too sweet, and the cookie was warm with a crunchy outside and gooey center. It was just what I needed to end this meal.
The customer service at Mr. Mister went above and beyond. Throughout this entire dining experience, our waiter, Greg, was incredible. He was able to provide thoughtful recommendations and was laughing and joking with us during the course of our meal. Not to mention, Wan himself came over and talked with us about what went into crafting both the food and drink menus. He also came by later with complimentary glasses of wine from the menu to try. He really knew the way to our hearts.
Wan’s attention to detail, from the size of his dishes to the quality of his wine selections, sets Mr. Mister apart in the fine dining scene in Pittsburgh. I’m excited to see how the menu evolves over the coming months, but I believe Mr. Mister has a bright future.