Candles nestled in chandeliers cast a flickering glow upon saffron-colored walls, exposed stonework, and iron accents. The light dimly illuminates the white tablecloths on the main dining floor and the overlooking mezzanine level, helping weave the aura of otherworldliness that Mythos's name suggests. Amid this visual backdrop, the aromas of West Coast and Mediterranean spices and sauces dance, hinting at the local seafood and produce that the chefs use in their menu. Taking advantage of the local bounty, the grill masters turn their eyes toward the culinary aesthetic of Greece as they braise lamb shanks, flame bathe house-ground burgers and 6-ounce skirt steaks, and sauté vegan plates.
Against a wall of windows, bartenders and stewards pair dishes with handpicked Northern Californian and Greek wines as well as 11 ouzos. They also mix cocktails from eclectic ingredients, such as vegetables pickled in-house and imported pomegranate juice, so diners don’t have to add Mediterranean authenticity by sifting their drinks through a Greek flag.