Rasika Venkatesa Opens Mythily, a Tamil-Inspired
Top Chef alum Rasika Venkatesa opens her first standalone restaurant, Mythily, in Williamsburg on September 30, showcasing her Tamil heritage through a
Rasika Venkatesa opens Mythily, her first standalone restaurant, in Williamsburg on Wednesday, September 30. The 1,000-square-foot venue at 129 Havemeyer Street marks a culinary homecoming for the Top Chef alum, translating her Tamil Brahmin upbringing in Chennai into a seasonally driven dining experience. Named after her grandmother, a major inspiration, Mythily follows Venkatesa's pop-up and a residency at the now-closed Fulgrances in Greenpoint. Her partners in the venture are Varun Kandadi and Nicolas Chavotier.
Before leading her own kitchen, Venkatesa honed her skills at acclaimed establishments. She worked at Mourad in San Francisco and earlier served as a commis at the French Laundry in Yountville, California. She was recently named one of Time Out New York's Best Young Chefs of 2025.
Menu and culinary approach
The menu is structured into snacks, small, and big plates. It is a deeply personal exploration of Tamil Nadu flavors, use modern technique and seasonal ingredients. A scallop crudo starter arrives with Concord grapes and puli inji, a pickled condiment of tamarind, ginger, and green chile, finished with a granita of jaggery, ginger, and warming spices.
Main courses shows a balance of spice and texture. The caraflex cabbage is slow-roasted with cumin, coriander, and turmeric, then reconstructed with sorrel-coconut chutney and served on a base of green lentils and mushrooms. Other substantial plates include a chicken ballotine with onions and stir-fried lentils, tilefish with romanesco and black currant kosho, and short ribs with plums, maitake mushrooms, and a bone marrow kozhumbu tamarind curry. The tilefish dish can be veganized with kabocha squash. Main course prices range from $30 to $50.
Desserts creatively bridge traditions. The rasmalai-tres leches features sponge cake soaked in saffron-cardamom milk, topped with whipped white chocolate, toasted pistachios, almonds, and orange zest. Filter coffee soft serve comes with peanut and jaggery brittle.
The beverage program emphasizes thoughtful low-alcohol and nonalcoholic options. Cocktails like the Kho Kho use hibiscus-infused shochu and rosebud syrup. The nonalcoholic Power Cut is a spiced black tea blended with fresh ginger juice and jaggery. The list also includes beers from Brooklyn breweries and a global wine selection.
Design and space
Venkatesa and Kandadi designed the 1,000-square-foot space with Studio Purisic. The interior draws its color palette from the rich hues of Kanchipuram saris, employing deep reds, dark greens, and neutrals. Materials like wood, limewash, brass, Moroccan clay, and quartzite add texture and warmth.
A personal art piece by family friend Aishwarya Ramanchandran, depicting a grandmother feeding her granddaughter, anchors the room. The layout includes a dining room with 33 seats and a bar with 9 seats, bringing total capacity to nearly 40.
Operations and access
Mythily is located at 129 Havemeyer Street in Williamsburg, between South First and Grand Streets. The restaurant will operate Wednesday through Saturday from 5 to 10 p.m., and on Sunday from 4 to 9 p.m. Reservations are available to book via SevenRooms.
Describing the bold flavors of her cuisine, Rasika Venkatesa said, "It’s like a slap in your face, but in a good way; you have a jolt." Mythily is open Wednesday through Saturday, 5 to 10 p.m., and Sunday from 4 to 9 p.m., with reservations available on SevenRooms.
