Mosaic Debuts Des Peres Location
"Des Peres is a terrific community," says general manager Gregg Doyle. "We're very fortunate to be allowed to be a part of this community. It just seemed like a natural progression."
Doyle adds that opening weekend went "marvelously well," with a packed house both Friday and Saturday night. This isn't simply pent-up west county demand. The Mosaic team chose this location based on where the majority of Mosaic's downtown diners came from.
Heading the Des Peres kitchen is executive chef Ben Lester, a veteran Mosaic chef. The chef de cuisine is Andrew Jennrich, who comes to St. Louis most recently from One Sixtyblue in Chicago. In addition, he has trained with noted chefs Daniel Boulud and Grant Achatz.
|Chef de Cuisine Andrew Jennrich|
The Des Peres Mosaic largely follows the template of the downtown restaurant -- first and foremost, the menu. When Gut Check visited for dinner, we sampled several of the tapas (in the broad, contemporary sense) preparations: a flight of soups (a zesty, cold cucumber, the signature butternut squash with Madagascar vanilla bean, and a creamy tomato); duck breast with a carrot purée and cabbage salad; cherry port-braised short ribs over apple-mashed potatoes.
Unique to the Des Peres Mosaic is a regular weekend brunch. (The downtown location restricted brunch to convention season.) Served Saturday and Sunday from 10 a.m.-2 p.m., brunch includes traditional items like omelets, biscuits and gravy, eggs benedict and crêpes. Prices range from $7 to $11. There is also a children's menu.
Brunch features a Blood Mary bar with more than 20 garnishes, including andouille sausage, pickled asparagus and olives stuffed with blue cheese. (Gut Check was particularly tempted by the "Inside-Out Bloody Mary Martini": Absolut Peppar vodka poured over horseradish- and Worcestershire-infused Bloody Mary mix cubes.)
|The cherry port-braised short ribs|
"We encourage guests to ask what is this dish and why it's prepared this way," says Doyle. "It way very much a Mosaic idea and benefits the team at the kitchen and team at front all at the same time. When you have a closed kitchen it creates a slight divide. It's very gratifying for chefs to see our guests enjoy the fruits of what they just put together."
A grand opening party is planned for Thursday, October 20, from 5-7p.m. Call 314-394-2323 for more information.