Comments on: Myron’s at Rockwell

By: gelmon501064

gelmon501064 — Thu, 29 Jun 2006 07:43:09 +0000

second time at Myron’s and still craving for more. the steak was perfect to my liking and the pasta was great. cant stop raving about the soup, mushroom cappucino. check it out, highly recommendable.

By: mydream

mydream — Sun, 25 Jun 2006 19:16:05 +0000

we had dinner at myron’s a couple of nights ago the service and the food was terrible we were very dissapointed :(

By: negrosdude

negrosdude — Tue, 20 Jun 2006 02:33:14 +0000

thanks for this marketman, i;ve been on the lookout for a new restaurant to write about (there has been a dearth about good places to cover in the metropolis of late) and while i like to hang out in power plant, i dont really consider the mall a culinary destination. i;ll check out myron’s and see whether the place will change my mind about power plant.

By: Anne

Anne — Sat, 17 Jun 2006 01:21:32 +0000

Also read Lorl’s blog so L’m trying this place out later. Thanks for your review, now I can’t wait for dinner!

By: Apicio

Apicio — Fri, 16 Jun 2006 15:31:23 +0000

If I may add with caution though, oysters in certain areas or time of year can be as lethal as dining on fugu. One has to carefully balance then the risks involved in its consumption against its nutritional value and much vaunted colateral priapic promise.

By: Marketman

Marketman — Fri, 16 Jun 2006 12:14:37 +0000

Apicio, mignonette is my favorite too on oysters…that gives me an idea the next time I order them at Myron’s…get them totally naked and make a mignonette to go with them…but their citrus granita was very good as well.

By: Apicio

Apicio — Fri, 16 Jun 2006 12:00:12 +0000

A lifelong devotÃ© of oysters (it all started in Bataan you see), I use to plan my semi-annual visits to NY around my lunch or dinner at the Oyster Bar in the bowels of the Grand Central station which serves the most jaw-wrenching resilient lobster bouillabaise that could only be redeemed by their best array of top quality oyster in the Northern hemisphere. Dunked in our traditional vinegar and chopped shallots (which the French btw call sauce mignonette) it makes any old cheap gallon white wine sip like nectar.

By: Marketman

Marketman — Fri, 16 Jun 2006 11:36:00 +0000

Gigi, let me know how it goes… Bay leaf, they seem pretty nice about letting you bring a bottle of wine with minimal corkage so your sancerre and oysters sounds good. Joy, too bad you got bum food, our steaks were good.

By: joy

joy — Fri, 16 Jun 2006 11:11:24 +0000

hmmm i dont know i went to myrons twice and the food was horrible and the meat still had that “malansa” smell and didnt get any apologies from from the staff. im never going back.

By: Bay_leaf

Bay_leaf — Fri, 16 Jun 2006 10:52:28 +0000

hmm, those oysters look just lovely. i have a chilled bottle of Sancerre in the fridge which would go very well with those. i’m drooling again at your pictures. lol.