Sunday, September 18, 2011

TAVERNA MYTHOS GREEK RESTAURANT & BAR, MOREHEAD CITY


We had been wanting to try the fairly new Greek restaurant in Morehead City, Taverna Mythos, but they're only open for dinner.  Guy's birthday was last week and he decided it was worth a 40-minute ride to check it out.  The restaurant opens at 5PM, so we made reservations for 5:15.  The rush-hour traffic was heavy in spots, but we still got there in under an hour.  Mythos is directly across the street from the waterfront and has some decent views from two of its dining areas.

Inside, the restaurant is dark but cozy.  One dining room is completely enclosed with no views; the other faces  the parking lot but has views of the water.  The bar has the best views, but only two tables.

We decided to sit in the bar area.

Service is friendly and attentive, and the menu is limited and easy to read.  Greek specialties (spanokopita, hummus, tzatziki, dolmadakia, melitzanosalata, bougiourdi) are available as appetizers.  You can also order a "sharing" platter with calamari, dolmadakia, hummus, tzatziki, cheese and spinach pie.  Gyros made with lamb and beef, chicken or shrimp are available, as is souvlaki.  All are served as sandwiches on toasted pita.  There's also an assortment of pastas, including Greek pastitsio and mousaka, and specialty pizzas.  If you have children, 12 and under, you can order from the children's menu.  What's not available:  choices for smaller eaters, such as hubby and me.

We were served warm crusty bread and rosemary olive oil as we waited for our entrees.

The bread was good, but the oil was disappointingly bland.  Some salt improved the flavor somewhat.
The birthday boy ordered "Greek Grill," a 14-oz. ribeye steak topped with shrimp sauteed in butter and wine, with spinach and feta cheese.  All grill entrees are served with lemon potatoes and veggies.

This was a gastronomic feast -- the steak was done to perfection, served with a nice sauce.  The lemon potatoes were cooked perfectly, as was the spinach, and everything was seasoned nicely.  The only problem was the steak was too large!  More  than half of it, plus half the shrimp and most of the potatoes came home for another meal.

I ordered the lamb chops, charbroiled and topped with olive oil and lemon sauce.  Three lamb chops arrived and each was cooked perfectly.  I ate all three chops, Guy's zucchini, my spinach and some of the potatoes.  The zucchini was especially good. 

Prices at Mythos are fair for the quality of the food.  Guy's entree was $26, mine was $23.  Wine is $6/glass. The chef/owner is 100% Greek and definitely knows how to cook.  Chef Pia's in little Washington is still my favorite Greek restaurant, but I would gladly return to Mythos any time.

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