The first European explorers set sail with hopes of finding new, exotic spices to placate the palates of epicurious monarchs, but all they found were heaps of inedible gold. Pick up where they left off by broadening your mouth's horizons with today's Groupon to Mosaic. Choose between the following options:
- For $20, you get $50 worth of upscale dining and drinks Monday–Thursday.
- For $20, you get $40 worth of upscale dining and drinks Friday–Saturday.
Mosaic tempts palates and lures admiring looks with a variety of upscale dining options amid a warm, ambient atmosphere. The dinner menu brims with enticing options such as the autumn stuffed chicken breast ($18) and the popular two-pound colossal king crab legs (market price). Mosaic's lunch menu abounds with seafood, sandwiches, salads, and soups, including the roast lamb and boursin au jus sandwich or wrap ($10) and the kasu Chilean sea bass ($18 lunch, $34 dinner) pan-seared in a sake-miso marinade. A wide selection of wines is also available for patrons looking to wind down after fruitlessly attempting to navigate winding mountain roads on a stationary bike.
Interior-design architect John Janviriya plotted Mosaic's distinctive aesthetic style so guests could expand their visual palate. The dining room brims with warm earth tones, and a blue, hand-blown glass ceiling glimmers over the bar area. Live music fills the venue on Fridays, and DJs pump sounds through the lounge area every Saturday.
Mosaic's ceiling looks like a sculpture from Poseidon's undersea art gallery. Hand-blown blue glass and a droplet-shaped light fixture make it resemble the ocean. Waterfalls plummet to granite floors, binding the earth and heavens with more grace and ferocity than a saber-toothed ballerina. This dramatic scene is a fitting prelude to the restaurant's menu, which spans several oceans to incorporate fare from Greece, France, and Japan. Japanese ingredients pepper several seafood dishes, which range from tuna tataki sushi to chilean sea bass steeped in a sake lee marinade. The Greek influences stem from owners Athina, Maria, and Stella Papas, who cut their teeth at Pegasus, their father's iconic Greektown restaurant, and the French element emanates from Executive Chef Mark Kelly, who studied Gallic cuisine in culinary school. Together, these inspirations flavor fruit-studded goat-cheese salads and lamb chops brushed with olive oil and lemon juice. A sprawling list of wines and martinis pairs nicely with fare from all three countries and encourages patrons to mingle in the lounge area where DJs perform each weekend.