There are many activities that should not be performed on an empty stomach, including swimming, surgery, and swimming 30 minutes after having your appendix removed. Acquire activity fuel with today's Groupon: for $12, you get $25 worth of Mediterranean fare and drinks at Mythos in San Carlos.
The seasoned chefs at Mythos conjure a menu of contemporary Mediterranean cuisine fused with California flavors, and complemented by a wash of regional intoxicants. Diners emboldened by a clever cocktail ($9–$11) can lasso a signature Mythos burger, a house-ground beef and lamb patty crowned with tomatoes, applewood-smoked bacon, and herbed mayo ($14), or net a whole, grilled Mediterranean sea bass, with wedge-cut steak potatoes and sautéed spinach ($26). Accented by stonework, saffron-tinted walls, and custom chandeliers, Mythos provides a lush setting ideal for a romantic date or a cutthroat Yorkshire-pudding toss.
- Lamb riblets ($9), coated in a not-too-sweet pomegranate sauce and so tender the meat falls off the bone, are very good, as are the mussels ($11). These plump bivalves are steamed in a well-balanced broth of shallots, fennel and ouzo. Best of all, they come with excellent thin-cut fries that are coated in salt and sauteed fresh rosemary. – Mandy Erickson, San Francisco Chronicle
- The food was amazing and the service was seriously outstanding. We can't wait to go back! – An OpenTable reviewer who dined on 12/31/2010
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.