Myth Kafe is Open at Conservatory Underground Food Hall and Beer Garden! Hours and FAQ’s.



It’s been a long wait with many unexpected delays, but we are finally cooking in our new space at 1010 Prairie Street. While we will still have to be closed some days as the building gets all of its last pieces put into place, we will be open for lunch next week starting on Tuesday!


Q: Is the Myth Kafe on Jefferson still open?

A: No, for the moment while we are still occupying our previous location, we are doing all of our serving at the new location in The Conservatory.



Q: Do you guys still serve complimentary wine?

A: Unfortunately those days are over, but there will be house wine available at the bar for a very friendly price, as well as 60 beers on tap!

Q: Can we still book you for private events and catering?

A: Yes! Please email us if you have an event that you would like us to provide catering for. We can talk details and do our best to accommodate you.

Q: Are you guys only serving gyros now?

A: No. We are serving almost all of of our previous menu, including a few new items. You can still have Papa Poulaki lemon garlic chicken, Melitzana (eggplant) or the Arnadiko- our lamb plate, for instance.

Q: Do you still have free parking?

A: Alas, we do not. But our customers are welcome to park at the old location on Jefferson, walk to the downtown transit center and ride the rail to the Prairie Street stop for a cheap solution. There is also a pay parking lot directly across the street from Conservatory, as well as metered parking on the street that is free after 6PM.

Hope to see you soon and please write us at for any questions or concerns!

The Story of Vasilopita, A Greek New Year Tradition

As a reminder, Myth Kafe is closed to observe New Year’s DayHappy 2016! 

_myth_kafe_Flouri_Vasilopita copyIf you had a lot of fun last night and forgot to cut the Vasilopita, you’d better back yourself up with the Southern tradition of black eye peas and collard greens. If by 2017 you’re disappointed, maybe next December 31 you should give “Basil-pie” or “King’s Pie” a go. Vasilopita is like several other baked traditions where it is sliced, then served- usually in order from eldest to youngest- and the lucky one with the coin in his or her piece is the one who is going to have a fortuitous year. As with stories, the recipe for traditional Greek cakes such as this one will vary from region to region, changing according to personal preference and even what an area is known for.

We like this Vasilopita recipe from the foodblog, It is lighter than most, making it easier on a post-New-Year’s-Eve tummy.


  • 4 cups flour 
  • 2 tablespoons baking powder
  • 1 ¾ cup sugar
  • 1 cup butter, softened
  • 1 ½ cup orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla
  • 3 eggs
  • Powdered Sugar


  1. Preheat the oven at at about 350 degrees Fahrenheit (175 degrees Celsius).
  2. Line the base of a 9-10 inch springform pan with wax paper and grease the sides.(You can use an even wider pan for a thinner cake-it will take less time to bake)
  3. In a bowl, cream the sugar and butter.
  4. Add the orange juice, vanilla and orange zest- mix with a mixer about 2 minutes.
  5. Whip the eggs in a small bowl and add to the butter mixture and mix for another 2 minutes.
  6. In another bowl mix the flour and baking powder and add to the wet ingredients and mix for 2 minutes. If you are adding the coin in the batter, add it now.
  7. Pour batter (it will be thick) in the pan, smoothing the top with a spatula.
  8. Bake for about 45-60 minutes. Check with a thin sharp knife in the center, it should come out clean.
  9. Remove from oven and let cool.
  10. Release the pan and turn cake upside-down on another plate. If putting the coin in now, wrap in foil and push it through the cake. Turn cake back on top and sprinkle with powdered sugar, you can also even out the top of the cake slicing with a long knife. You can make a design using paper cut outs or using almonds or raisins or you can ice the cake with a simple icing made with powdered sugar and water. Make sure you have a lucky charm for the person who will get the coin in their piece.

Like all good Greek recipes, this one comes with a legend.

The story takes us back to Caesarea in Cappadocia, in modern day central Turkey. There are many versions but it is agreed that there was a terrible famine and the people were suffering. The emperor was demanding oppressive taxes and sending his agents out to collect. The day came that the tax-collector arrived in the diocese of Archbishop Basil and the two men met. The Archbishop was given his appropriated tax and he went to the people with the loathsome news. The people responded by bringing him all of their gold, jewels, and family treasures, which the Archbishop then brought to the tax-collector. The collector was overcome by the sight and, by a miracle, refused the payment. Saint Basil was overjoyed but then had the daunting task of returning each gold coin, cup, and jewel to its rightful owner. His decision was to bake a large cake and place the contents within the cake. He invited all of the people to come share the cake and cut it into several pieces. Would you believe that each item found itself served to its rightful owner? Well that is what they say happened, so we can only believe it to be true.




Holiday Howl, this Friday!

In preparation for this Friday’s Holiday Howl with Hogan & Moss, we’d like you to brush up on your vernacular.  We also want you to get a morsel of what you can expect this Friday by listening to Jon Hogan and Maria Moss’s sensational version of the Townes Van Zandt classic, Pancho and Lefty. Trust us: you’ve never heard it played like this before. Click here to go to the Lone Star Jukebox homepage and then click on the December 12th recording. Fast forward to 2:12 if you’re in a hurry. 
Thanks to everyone who has already RSVP’d. It’s looking like it’s going to be an air tight crowd, but there’s space for more on in the frolic pad. So do us a favor, Slim, and click on the link to save your spot:

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We’re Online

We have finally managed to get fully online! We are excited to bring you the latest news from our restaurant and bar. Our blog will bring you information on the latest events, how you can be part of these events, and the latest menu items and creations from our staff members.