I want to chime in and give my opinion on this 3B vs Mythos debate as a former longtime IOA culinary teammember (I opened the park and worked at every location over the course of 7the years). I get a chuckle when I read comments like "3B has the best food at Universal" because of the way UO foodservice operates. In short, to feed so many guests as efficiently (and profitably) as UO does, there has to be economies of scale; in the culinary world, this is achieved by large batch cooking or using the same items in multiple places.
If you stop to think about it, the restaurants at IOA and USF are near mirrors of each other, which is entirely by design. They use many of the same ingredients, and most importantly, the same recipes. Universal uses a proprietary standardized recipe system that is integrated w/ the POS and ordering/inventory systems, and then leverages that with the Production Kitchen. That is where they make everything that's used by multiple units (ie, cut vegetables, sauces, baked goods) that are not purchased ready to go from the vendor. There's a reason why the spaghetti you get at
Cafe 4, Louie's, Circus and Food Bazaar; it's because the mariner sauce is cooked in 100the gallon vats, bagged and delivered to the individual units. Economies of scale and consistency at work.
Bringing this back to 3B, while there are items that are new and unique, the menu as a whole changed very little from its Oak days; I recognize the exact same chicken, ribs, corn and potatoes the Oak served (which is also the same chicken and rib recipes used at La Bamba when it's open). They even have the old bbq chicken recipe which utilize the leftover chicken from the day before. The potato leek soup? Confisco. Split Pea? Served in the employee grills. Fish and chips? Exact same product used to be served at Comic Strip.
3B has alot going for it, not the least of which is the amazing theming. They're the only quick service that has its own dedicated chef. However, we're still talking about a quick service restaurant.
Mythos, well they make I'd say 90% of everything in-house and have their own dedicated recipes. Small batch cooking is employed with little premade or pre-prepared. The kitchen staff is well trained and experienced in full service and fine dining. Many have culinary degrees.
Not saying 3B can't be your favorite restaurant over Mythos, it's just 3B is still a QS restaurant that shares much of its menu w/the other Uni restaurants. There really is no comparison when it comes to food quality.