Mosaic's eclectic menu can include entrees such as Kasu Chilean Sea Bass, Roasted Lamb Shank, and Pesto Fettuccine.
From the restaurant's website:"Mosaic. ... is the collaboration of sisters Athina, Maria, and Stella Papas. This new generation of the Papas family - whose father founded Greektown landmark restaurant Pegasus, partnered in the Atheneum Suite Hotel, and was responsible for bringing gaming to Detroit - will be adding their own innovation to the downtown foodscape. In the spirit of a true mosaic, the venue will fuse together flavors of cuisines from regions around the world, introducing a new foodstyle, which the Papas's refer to as 'world cuisine'."
Full bar. Serving lunch Mon-Fri, dinner Mon-Sat. Late-night Fri-Sat. Closed Sun.
"Sample lobster spring rolls served with a mango salsa and wasabi aïoli, or try flash-fried calamari in a lemon beurre blanc with capers, tomatoes and scallions. Move on to the cedar-roasted whitefish brushed with maple mustard-glaze and served with shrimp hash and Savoy cabbage salad."- Gayot
ADDRESS
501 Monroe St,
Detroit, MI 48226
DESCRIPTION
Mosaic's eclectic menu can include entrees such as Kasu Chilean Sea Bass, Roasted Lamb Shank, and Pesto Fettuccine.
From the restaurant's website:
"Mosaic. ... is the collaboration of sisters Athina, Maria, and Stella Papas. This new generation of the Papas family - whose father founded Greektown landmark restaurant Pegasus, partnered in the Atheneum Suite Hotel, and was responsible for bringing gaming to Detroit - will be adding their own innovation to the downtown foodscape. In the spirit of a true mosaic, the venue will fuse together flavors of cuisines from regions around the world, introducing a new foodstyle, which the Papas's refer to as 'world cuisine'."
Full bar. Serving lunch Mon-Fri, dinner Mon-Sat. Late-night Fri-Sat. Closed Sun.
"Sample lobster spring rolls served with a mango salsa and wasabi aïoli, or try flash-fried calamari in a lemon beurre blanc with capers, tomatoes and scallions. Move on to the cedar-roasted whitefish brushed with maple mustard-glaze and served with shrimp hash and Savoy cabbage salad."
- Gayot