All reviews are from people who have redeemed deals with this merchant.
What You'll Get
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 Between Two Options
$50 for $100 off your dinner bill<p> $100 for $200 off your dinner bill for a party of four or more<p> You can order anything on the menu, including inventive hot and cold tapas, as well as farm-raised and sustainably sourced meat and fish entrees.<p> Want a Suggestion?
- Tapas—tuscan broccoli salad ($7.50) and roasted bone marrow ($9)
- Entrees—6-ounce Missouri grass-fed organic tenderloin ($28) and sustainable Chilean sea bass ($28)
- Wine—glass of Maddalena cabernet sauvignon ($13) and glass of La Crema chardonnay ($12)<p> Total Bill: $97.50 for dinner for two<p>
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table per visit. Valid only for option purchased. Phone reservation required; no online reservations accepted. Dine-in only. Must use promotional value in 1 visit. Valid for dinner only at the Des Peres location. Not valid on major holidays. $200 option must have a minimum party of 4 people. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Mosaic Restaurants
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.