Partner and I tried Myth for the first time on Saturday night. Overall the experience was positive, good chow, not too expensive, but unfortunately some service lapses. Deserves to be on your list of options for fine dining in the city.
Arrived a few minutes late for our 8:30 reservation, but were seated immediately. Very attractive room with banquets along all the walls and throughout the room creating a visual appealing space.
Wine list is good. I had a reasonable split of Carneros Pinot Noir and he had a flight of Rose from which they allowed him to order a full pour of his favorite.
I started with the Garganelli Pasta with Foie Gras Cream. Very tasty, rich, but small portion. At $8 though,the size is not out of line. Those of you out there that are fans of Oola's Chicken and Foie Gras ravioli should definately give this a try. Partner had the scallop appetizer. 3 jumbo scallops, mashed potatos, corn, delicious and well prepared. Given the differential in the portion sizes I augmented my course with a whole scallop-yum.
Unfortunately, this is also where the service glich occurred. We waited just over an hour from being seated to being served the first course. Multiple apologies, no explanation, although based on the tepid temperature of the scallops and the inexperience of the waitress ("its my first week" "I've never done this before" ) it is likely one order went in to the kitchen without the other. I can excuse Myth for hiring a novice, since she has just finished 4 years at CIA in Hyde Park, NY, and was VERY knowledgeable about the menu.
Entrees were also very good. The braised beef cheeks were as expected, large portion, succulent and tender. I would have like a little more horseradish flavor as it was noted on the menu. The Walu was great as well, the rich texture of the fish nicely set off by the light crunch of fresh pea shoots and accompanied by a rich stock applied at the table.
Desert was panna cotta with lemon verbena. This was outstanding. The herbacious notes a great compliment to the sweet peaches and milk. Served with a small
peach tart. Late harvest Gewurztramer went well.
Given that we were in no hurry, the service didn't drastically mar the overall evening, since everyone was very gracious, and well informed. They also had a large chefs table seated, (14+ guests)including Bonnie Raitt, so its understandable the kithen and staff was a little slammed.