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The Mythik experience: Bell Centre’s exclusive restaurant is a treat before a game or concert

    Photo by Vitor Munhoz

    Are you familiar with Mythik?

    This trendy restaurant bar opened in the fall of 2019 at the Bell Centre, open only to ticket holders on Montreal Canadiens game nights, concerts and other special events. The 250-seat venue is located in the former Musée des Canadiens space via the Cour Rio Tinto or Gate 2. From there it is a short walk down a stairway to an absolutely beautiful and chic private lounge-like atmosphere outfitted with comfortable tables and bar.   

    “The “market to table” à la carte menu offers a selection of individual dishes, all beautifully designed to highlight local Montreal products, signature cocktails and a selection of 800 wine bottles. The Ancestral VQA Hinterland Sparkling Wine is a popular choice for folks who want that champagne taste.

    Photo by Zazoom Photo

    Yves Lowe is the culinary genius behind Mythik and the four other Bell Centre sit-down dining establishments: 9-4-10 Steakhouse, Canti Osteria, Bazarette and longtime mainstay La Mise Au Jeu. I first interviewed Lowe over the winter in advance of the 25th edition of Montréal en Lumière, which focuses on dining, outdoor skating and live entertainment, He was teaming up for two special evenings with celebrity chef and his old friend Jeremy Charles of Newfoundland. The invitation to sample Mythik and the other spots was dropped, with the Bell Centre’s senior manager of marketing hospitality Marie-Claude Dumas arranging a reservation at Mythik first. Indeed, the others are tucked snuggly on my “To Do” list.

    “We accept people of all ages and we aim to provide an excellent experience where guests can enjoy and not be stressed about getting to their seats before the puck drop or main act of a show,” says Dumas.

    Photo Vitor Munhoz

    I got to sit down with Lowe during what was just another super busy day at the office for him and he was delighted to tell me that a sixth restaurant is in the planning stages. Le Parterre will open for the 2025-26 season. There will be 325 seats in this special section, reserved for holders of two to six season tickets near ice level. It will open two hours before game time and remain accessible throughout the contest, with private washrooms and coat check. There will be 12 menus on rotation, a self-service concession stand and two bars. Packages are now on sale for between $20,000 to $29,000 per ticket. Interested parties must commit to a three-year contract.

    “It is a big operation for us to place the interested season ticket holders in this special section and relocate those presently in that area who do not pursue this option,” Lowe told me.

    You can view the full presentation here!

    For hockey games, Mythik opens its doors at 4:30 pm. Diners can go to their seats when the contest begins and return for dessert, coffee, or more of their meal during two intermissions.  Some people enjoy the ambiance here so much that they continue to sample the cuisine well into the first period. Now remember, without a ticket you cannot gain access to this or any other of these restaurants within the Bell Centre. For concerts and other shows, of course, the timing might be completely different with a  5 pm opening.

    A friend and I truly reveled in this experience. Sharing here is a lot of fun. When I saw the word “Nordiques” on the menu, my first thought was “Good for the Canadiens to do their part to bring the Quebec Nordiques back.”  Indeed, the appetizer section has an item called “Crevettes Nordiques.” These are crispy tacos with Nordic shrimp, Cajun coriander and corn.  Truly delicious!  The burrata salad, with mushrooms, walnuts and gremolata, hit the spot and who doesn’t love a dozen oysters with mignonette? Also looking tasty is the focaccia bar with caramelized onion butter, truffled popcorn, mozzarella frite as well as smoked meat or tuna tartare.

    Photo by Marie-Pierre Ferland ©Zazoom Photo

    For the main courses, we eyed the lamb shank and the lobster risotto. The former was cooked for three hours, seared and comes with confit carrot, spelled, apricot, burnt onion and carraway crumble.  You can also share a 44-ounce tomahawk steak or enjoy some lasagna, ramen carbonara, black cod, or roast beef.

    As for the desserts, new on the menu is carrot bread pudding, with sticky caramel and cream cheese and a strawberry shortcake, a vanilla sponge cake with sweet ricotta and strawberry coulis.  The traditional favorite remains a chocolate mousse, hazelnut, chocolate cream, crumble and salt flour.

    This marks Lowe’s eighth year at the helm at the Bell Centre. He is proud to promote Mythik for having a  “farm to table” à la carte menu featuring a selection of individual plates, all beautifully created to highlight some of Montreal’s best local products. For more information and to make reservations go to https://centrebell.ca/en/restaurants/mythik  or call (514) 492-1775. 

    Mike Cohen

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