A meal can bring friends closer together, much like a camping trip or a pact to never mention what happened on the camping trip ever again. Have a morning you’ll never forget with this Groupon.
Choose from Three Options
- $23 for a gourmet seasonal brunch for two (up to a $46 value)
- $46 for a gourmet seasonal brunch for four (up to a $92 value)
- $69 for a gourmet seasonal brunch for six (up to a $138 value)<p>
With brunch, each diner receives one entree (up to a $18 value) and one basic mimosa (a $5 value). The brunch menu features entrees such as a lime-smoked-salmon omelet with goat cheese and tarragon crème fraîche and an Angus beef patty melt with smoked-cheddar-and-jalapeno aioli on a toasted brioche; seasonal items for the spring include dishes such as fresh fruit and poached eggs.
You wouldn’t think that food could change a city. But that’s exactly what Travel + Leisure praises Mosaic for, declaring that its innovative dishes and inspired design scheme have helped bring the former urban industrial St. Louis Garment neighborhood from “grimy to glam.” Since the their 2004 opening in downtown St. Louis, Mosaic restaurants have sprouted up in airport and Des Peres locations, bringing with them the contemporary gourmet menu of founder and head chef, Claus Schmitz. The highly trained, award-winning culinary whiz folds fine ingredients into internationally inspired tapas, soups, and entrees, whipping up dishes such as roasted grass-fed bone marrow or sustainable Chilean sea bass and pairing them with seasonal cocktails and fine wines. Outside the kitchen, Schmitz’s dining room’s interior design is equally appealing, with high ceilings, a freestanding bar, and tall windows that stream in sunshine while filtering out the glares of the jealous, hungry cars parked outside.
85% of 930 customers recommend
“Most of the food was amazing.....it was all such "pretty food", we almost didn't want to eat it. :) We will be back, planning on bring more friends with us next time.”
“GREAT BARTENDER RANDY!”
“Good food, good service and good value.”