I really liked Myth. I liked their cozy but modern decor. I liked food which was complex yet simple.
1. Point Reys Oysters Marinated in Cilantro and Lime with Yuzu Tobiko - Great combination of flavors and textures. I am not a big fan of cilantro but it was not over powering the dish. The acidity of the lime gave the dish a refreshing finish. The sweetness of tobico enhanced the sweetness of the oysters. The crunchy texture and aroma of yuzu gave interesting contrast to this dish.
2. Caribbean Shrimp Poke with Cucumber, Shiso, Hijiki, Soy Sauce and Kakui Nut. The shrimp was poached perfectly to the milliseconds. The shrimp was deveined in Japanese way with 2 small holes without a big cut on the back. I think this way is better when it’s poached because it holds in flavors better. I am Japanese and I never had these Japanese ingredients together in a dish but I was very happy with the end result. I am not sure about naming of this dish though...
3. Fresh Rigatoni Pasta with Foie Gras Cream, Maitake Mushrooms and Marsala - Great dish. I loved perfect balance of rich Foie Gras cream perfumed by Marsala wine. The Maitake and the pomegranate seeds added great texture to this creamy dish. Arugula on the top added fresh green bitterness. I think it was an exceptional dish.
4. Warm Pear Terrine with Toasted Cinnamon Brioche, Golden Raisin Coulis and Brown Butter Ice Cream - I didn't like it at all. Didn't like the texture nor flavor composition. I didn't eat them.
5. Chocolate tray - They were too creative. Bad flavor combinations and textures.
I didn't like that they put silverwares directly on the table. I did like they warmed their plates like they suppose to.
Even though I did not like and I didn't even finish their "Dorigo: Friulian Wines So Cool, They are Red Hot" wine flights, I appreciate their wine director Ales Fox. He suggested Gruner Veltliner, Hirsch "Heiligenstein", Kammern / Kamptal (Austria), 2005 and Nebbiolo, Cascina Adelaide, Barolo (Italy) 2003 for the dinner. For the dessert wine, I had Scagliola, Moscato d'Asti, Asti, 2006. They were all outstanding! I had a great conversation with him as well. It is sad he is leaving Myth.
I am interested in coming back to Myth when the new chef arrives. I still didn't hear the confirmation that Ron Siegel from Ritz ( http://www.yelp.com/biz/the-dining-room-at-the-ritz-carlton-san-francisco#hrid:CVKh4xnlkE_RblgW7RN90w )is coming to Myth.