Fusion fare blends together disparate culinary pieces much more seamlessly than a jigsaw puzzle made of peanut shells and ketchup packets. Savor a flawless blend of flavors with today's Groupon for upscale western Mediterranean fare at MoZaic in Sarasota. Choose between two options:
- For $15, you get $30 worth of fare.
- For $30, you get $60 worth of fare, valid for parties of four or more.
MoZaic draws its name from the pastiche of culinary traditions that make up its eclectic menu, which combines flavors from southern France and Morocco with a distinctly American twist. With the Earth's axis as his counsel, Chef Dylan Elhajoui crafts seasonally inspired fare, sourcing local seafood and produce for starters such as sautéed sea scallops and grilled prawn with rhubarb-strawberry chutney ($13). Entrées—like film noir adaptations of Winnie the Pooh—strive to be adventurous yet familiar, like the spice-glazed duck breast ($24), and the andalusian steak salad with romesco and shaved manchego ($18). A cluster of meatless options includes truffle sacchetti speckled with sautéed shiitake mushrooms and asparagus in a chive beurre noisette sauce ($20).
A staff sommelier offers advice on a rotating wine list ($4.40+ / glass), which has earned MoZaic Wine Spectator's "Award of Excellence," and the approval of several feral wine buffs. Cap off meals with seasonal desserts from the weekly menu, such as mixed sorbets ($6) or the tangier ($9), which partners a pear-and-walnut flourless cake with vanilla-bean crème and roasted-banana ice cream.
The two-story restaurant exudes an urban vibe with an array of abstract hanging art, contemporary lighting fixtures, and the option to take your car inside and let it rest at your feet. As the siren-esque aromas sing to nose ears from the kitchen, diners are kept planted in their seats by rhythmic world music and the captivating, colorful décor.
MoZaic's head chef Dylan Elhajoui learned how to cook in his native Fes, Morocco surrounded by a family of chefs and restaurant owners, flavorful foods and fragrances, and bustling markets brimming with fresh produce. He infuses the recipes of his youth with abundant herbs and spices, organic meats, and fresh fish, depending on what can be found in that week's farmers' markets and fishermen's nets. Chef Elhajoui and his team craft delicacies such as the crispy duck leg confit, which they serve with a sour cherry bread pudding and crystalized ginger orange glaze.