To create a mosaic, an
artist must plan every detail right from the start, or risk unsightly gaps
and holes in the finished work at the end. Chef Deborah Knight and her
team at Mosaic restaurant have created a true culinary masterpiece, with
every element of their work of art masterfully selected and placed.
The first piece of the artwork is the space itself – inside and out. The
setting, the building, and the interiors are beautiful yet serene; elegant
but not uncomfortably opulent. In fact, Mosaic has won awards for its
architecture and interior design. The views outside the windows are of the
north Scottsdale desert and no vista disappoints. .
Other fine dining restaurants in Phoenix should take note of Mosaic’s
service. Servers are knowledgeable but not pushy, attentive but not
hovering. They know the menu and its nuances, can recommend a great wine,
and are always cordial, a pleasure not always on display at other local
establishments.
Of course, the key element to this masterpiece is the food. Chef Knight is
ambitious, yet not over-the-top with her creations. As a proud supporter
of the Slow Food movement (www.slowfoodusa.org), she is always conscious
of using fresh, seasonal and local ingredients whenever possible.
Appetizers, such as a decadent maple duck breast served with a port
blackberry sauce and nutmeg roasted butternut squash, and wild mushroom
ravioli in a sage-scented browned butter, are perfect for a winter’s
evening meal. In spring , the menu shifts its focus to the season bounty
of the desert.
Next up, try a “knock-out” bowl of Thai coconut and shrimp soup, with
lemongrass, ginger and shiitake mushrooms.. Creamy, dimensional and hugely
satisfying. (In fact, the restaurant served the same soup the day after my
visit at the West of Western Festival and event-goers were wowed with its
simple yet delectable scent and taste.)
A gorgonzola chop salad was a mosaic all its own, with bits of artichoke
heart, heirloom tomato, chickpeas, eggplant, red onion and spinach, all
draped in a lemon-basil vinaigrette. Not only was it beautiful on the
plate, but each mouthful delivered wonderful tastes and textures.
The entrées are complex but not contrived. Mosaic is brave, and successful
enough to serve a variety of game, such as venison, boar chops and goose.
If you’ve been wanting to sample these kinds of meats, Mosaic is the place
to try it. The Scottish salmon wrapped in leeks came accompanied by
roasted fennel and the not-usually-served fiddlehead ferns. This dish is
for fish lovers! The citrus-butter poached lobster was cooked just to
meltingly tender, and served with an aromatic rice, oranges and a
citrus-avocado salsa.
As expected by now, the desserts were presented fabulously with many
colors and textures. The zabaglione, which came with the freshest of
berries and a crunchy cookie, was quite good, but we ended up fighting for
bites of the mocha mousse and banana napoleon with caramelized
bananas…wow! There also is a cheese course, fortified wines and fun
dessert drinks.
Good to know: GM Matt knows his wine…ask him for recommendations,
or opt for one of the “duets,” a two-glass flight of uniquely paired
wines.
What to wear: appropriate attire is requested – we saw a range of
Scottsdale resort wear to men in suit coats and ties.
Must haves: The tasting menus allow you to sample the very best of
each course offering at Mosaic…be adventurous!
Mosaic 10600 East Jomax Rd., Scottsdale (480) 563-9600
