Mythos in Montreal Offers Magnificent Greek Fair

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We recently had the opportunity to share a fine dinner with family at Mythos located at 5318 Avenue Du Parc in Montreal, Quebec. Our waiters, were the brothers, Jimmy (Dimitri) and Peter (Panagioti).

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We had cocktails, that were expertly prepared. My cosmopolitan was just right, as was almost everything else we ordered this fine Montreal evening. They were seasoned professionals, who made sure that the kitchen orders were timed just right.

The Greek salad with fresh tomatoes and feta cheese was delicious.

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TOMATO SALAD

As appetizers we shared deep fried calamari, the grilled octopus platter that came with grilled peppers and a platter of grilled vegetables (yes redundant, but different vegetables).  The calamari were cooked to perfection, not at all rubbery, as sometimes happens. They were cooked in a light batter, spiced with pepper.  I would have liked some marinara sauce to dip them in, but it is a Greek Restaurant and not an Italian one.  Likewise, the grilled octopus was amazing, probably the best we ever had.  It was again, just right, not dry or rubbery.  The kitchen was kind enough to share their recipe with us–check for this below.  The equally splendid grilled vegetable platter came with asparagus, mushrooms, egg plant, red, yellow and green peppers and more, grilled to perfection after being marinated with a nice (balsamic?) vinegar.
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GRILLED OCTOPUS

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GRILLED VEGETABLES

As a main course, my brother had the New Zealand Lamb Chops which were perfectly marinated and grilled to perfection. They came with a potatoe and escarole that had been stir fried with garlic.

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LAMB CHOPS

I had the classic Greek Moussaka.  I have to say that this was likely the best that I ever had.  The bechamel sauce, which was perfectly infused with herbs and flavors, held the egg plant and ground beef together with a creamy and scrumptious texture.

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MOUSSAKA

We ordered the house wine by the glass, it was a Greek wine that tasted like a merlot. For dessert, to accompany the lattes and cappuccino, we all had the baklava.  I was a bit disappointed that it had less honey than I would have liked, it looked like a cake or pie and did not hold together when cut into. It wasn’t your typical few layers of filo dough with pistachios and honey in a square shape.

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BAKLAVA

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Everything at Mythos is big. If you are looking for great tasting classic Greek food with engaging wait staff, pay a visit to Mythos, and you will be delighted.  We give it 4.5 stars out of 5 stars!

So, how do you avoid rubbery octopus?  We visited the kitchen and were surprised that the lead cook was Pakistani, Safraz.  The octopus is defrosted, the tentacles are sliced, and put in a baking pan, marinated with vinegar (I would use balsamic.) Bay leaves are added as are other spices to the marinate.  The marinating octopus is then baked at 400F in the oven for an hour. The octopus is then left to cool and put in the fridge to marinate further until ready to be grilled, on order. Voila a perfect grilled octopus!

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Three Mushroom, Butternut Squash Risotto

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INGREDIENTI

1 lb, 16 Oz, 454 g of Arborio Rice
16 to 20 labels/ cups of chicken stock (actual amount depends on starch content of rice)
1 cup diced shitake mushrooms
1 cup diced baby bella mushrooms
1 diced onion
2 dice carrots (can be in the chicken soup stock)
celery stalks
2 or 3 diced scallions
1 to 2 cups of diced butternut squash

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PROCEDURE

Drizzle the bottom of a medium sized sauce pot with 3 mm or 1/4 inch of olive oil
Stir fry the squash and carrots with the onions for 5 min on high heat

Add the Arborio rice and stir in done more olive oil, about 3 TBSP

After 3 min, start adding 1 ladel or cup of the chicken stock ( I like to have chunks of chicken in it..)

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Stir constantly and as the stock is absorbed keep adding more stock 1 or 2 cups at a time; do so on high to medium heat, depending on stove, continue doing so for about 30 min

At the 20 min mark, add the rest of the vegetables

Season, as needed, especially if the stock has no seasoning (unlikely in my case)

As the rice becomes creamy, let rest and simmer for 10 min

Turn heat off by 40 min and serve as a side or as a hearty meal

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Stir as rice absorbs broth

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Lower heat at 25 to 30 min mark to medium, as continue slowly adding more stock until rice is creamy

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Enjoy!