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Over 13 years, the two chef-owners behind Mosaic in St. James have built a dedicated following for their eclectic, ever-changing five-course tasting menus.

Credit: DANIEL BRENNAN

Curried chicken and rice soup with garbanzo beans, grilled grape, peas, almond and blue cheese at Mosaic in St. James.

Credit: DANIEL BRENNAN

The exterior of Mosaic, a fixed-price restaurant in St. James.

Credit: DANIEL BRENNAN

A server chats with patrons in the cozy remodeled dining room of Mosaic in St. James.

Credit: DANIEL BRENNAN

Casey Meade mixes a drink behind the bar of Mosaic in St. James.

Credit: DANIEL BRENNAN

Hamachi crudo with miso tostada, peanut creamed cucumber, yuzu-iceberg kimchi and nasturtium flower at Mosaic in St. James.

Credit: DANIEL BRENNAN

Chicken fried pork over Rueben stuffing, romaine lettuce, horseradish cream, sweet mustard, pastrami spices and sage at Mosaic in St. James.

Credit: DANIEL BRENNAN

Strip steak with dill roasted potatoes, lemon-marinated zucchini, brined tomato, feta and balsamic at Mosaic in St. James.

Credit: DANIEL BRENNAN

Chocolate panacotta with Grand Marnier cream and pistachio pretzel; cobbler with banana, mango and blueberry, topped with white chocolate cobbler crumbs and vanilla ice cream; and a brown butter pumpkin cake topped with raspberry icing at Mosaic in St. James.

Credit: DANIEL BRENNAN

Bowls of curried chicken and rice soup are prepared in the kitchen of Mosaic in St. James.

Credit: DANIEL BRENNAN

The "Boo Bees" cocktail made with chartreuse, vodka, lime juice and house made grenadine, created by server Joshua DeSousa in honor of his wife overcoming breast cancer, served at eat Mosaic in St. James.

Credit: DANIEL BRENNAN

Chefs Tate Morris, left, and Jonathan Contes in the kitchen of Mosaic in St. James.

 

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