Written by and photos by Nadia Ibanez
When people think of restaurants on Mission St. in the Mission District, a spattering of Mexican holes in the wall come to mind, along with a few Asian-inspired eateries. But as the neighborhood begins to expand, these preconceived ideas and images start to break down a bit further. Myriad Gastro Pub is the newest restaurant to hit the the ‘hood and they’re offering some serious grub alongside inventive spirits.
The restaurant opened its doors mid June 2015 with the promise of offering globally-inspired dishes with seasonal ingredients in the forefront. Executive Chef and restaurant owner Tricia Tracey, formally of MoMo’s and ThirstyBear Brewing Co., has created a beautiful, open space offering delicious snacks, small plates and large plates.
We started our meal at the bar with some cocktails. If you’re adventurous when it comes to your boozy beverages, you should definitely pay these guys a visit. Signature cocktails have adventurous bases like Guiness, Ruby Port, Soju and Fino Sherry. My favorite of the night was the Bollywood Tea, a super girly-looking cocktail made with Ruby Port, White Port, Soju, chai, lemon, soda water and cream. The barkeep also has a huge selection of beers, bubbles and wines from all of the world so you’ll find something to your liking regardless of your preference.
Meaghan and I started our meal with a couple small bites. If you’re in the mood for something fresh and bright, definitely go for the Deviled Eggs with salsa verde, radish and crispy shallot, and the Farm Toast with fromage blanc, sage-roasted plums and toasted pistachio. These two items together bring a sweet and savory introduction to your meal and I highly recommend ordering at least two or three of Tricia’s “snacks” if you’re dining with a group. Pair it with a 2013 Pinot Noir from Cambiata Winery and you’ll find even more plum notes on your palate.
In order to touch the entire spectrum of taste, calorie count and decadence, we ordered two small plates: the Market Salad and Bone Marrow. There’s something so amazing when biting into a fresh salad with sustainability and seasonality in mind. Greens taste like they were picked the morning of, vegetables have an unbelievable crunch and every component tastes just as it should. This particular salad had arugula, avocado, radish, cilantro, snap peas, jicama and pepitos dressed in a toasted cumin and lemon vinaigrette. Pair it with a 2013 Sauvignon Blanc from Flora Springs Winery and you’ll find even more balance with the peppery essence of the arugula and creaminess of the avocado. SO good.
If you’re a fan of all things fatty and delicious, the Bone Marrow was excellent and had a drizzling of sherry demi-glace and tarragon-horsheradish gremolata alongside buttery slices of toasted sourdough. Pair it with a 2013 Pinot Noir from Baileyana Winery for even more decadence.
I must say that our bartender and our server were so eloquent with the descriptions of their favorite drinks and meals. You can absolutely tell that the staff has had a chance to taste menu items for themselves and embrace their own ideas of how each bite should taste before discerning how to explain dishes to patrons. Kudos to the team for that stellar detail that not a lot of restaurants can pull off.
For dinner, we tried the Roasted Halibut with clams, guanciale, dried cherry tomatoes and corn in a herb-sherry broth and the Grilled Hanger Steak topped with salsa verde and grilled spring onions along with patatas bravas topped with cotija and romesco. I enjoyed a glass of 2012 Cabernet Sauvignon from Napa’s Haus Creek Winery with the steak and it was perfection.
Both dishes were rich, perfectly balanced and hearty. Despite us ordering so many small bites, we still managed to lick our plates clean. Other notable mains include a Roasted Lamb Sandwich, Cochinita Pibil with green chile tortillas, and Pappardelle with Pork Cheeks.
For dessert (I know, we’re crazy for indulging in dessert), we tried the Ice Cream Sandwich with chocolate chunk cookies, buttermilk blackberry swirl ice cream and blackberry compote and the Butter-with-Scotch pot de crème with brown butter shortbread cookies. Oh, and a scoop of our server’s favorite dessert, a side of Crème Fraîche ice cream. HEAVENLY.
It’s always great to see new businesses and eateries open up around town and Myriad Gastro Pub definitely stands out as a restaurant to watch this year. Thank you to the restaurant for allowing us to experience the menu for ourselves. We’ll definitely be back and we’ll be bringing out posse. For more information, visit www.myriadsf.com.