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Oct 2, 2009 10:33 AM

Mosaic closed (Scottsdale)

Looks like the far Northeast Valley has lost another big name restaurant. I really enjoyed the food Chef Knight served at 2008's West of Western and appreciated the passion and knowledge of wine that Matt Rinn demonstrated at the same event. That said, I never made it out to the restaurant.

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  1. Sad news, indeed. We ate there once and greatly enjoyed the food; however, the remote location kept us from becoming regulars. The farewell letter is vague about the reasons for closure, but let's hope we haven't heard the last from the owners.

    1. I went for my first visit a couple of months ago in July and absolutely LOVED Mosaic. I was planning another trip after their summer hiatus but now I wish I hadn't waited. We did the tasting menu and it was fantastic. Such a talented friendly couple - the passionate chef was wonderful to talk to, and her knowledgeable husband picked out some excellent wines to pair.

      One of the highlights of our meal was the grilled ruby red Idaho trout with cornmeal waffle, chorizo hash and a quail egg, and a fabulous gin-Bloody Mary sauce - a genius combination. One of THE best dishes I've had in Phoenix. From my notes, other delicious courses included the tomato-avocado-watermelon salad with feta and cucumbers with a cabernet vinegar dressing, the 12-mushroom risotto with Grana Padano, and the tamarind-marinated langoustines and prawns with black forbidden rice, mango and purple cabbage kimchee, and cherimoya cream.

      I regret that I didn't get there sooner, but am so glad that I had a chance to visit before it closed. I'll be looking forward to any new venture from this talented couple.

      Chef Deborah Knight:

      1. This is very sad news. We hosted a Wedding Rehearsal dinner at Mosaic and it was outstanding in every respect.

        1. I made a mental note to try this place from threads here. Sounded a nice place.

          1. I am so glad to have worked under Chef Knight. She truly taught me a lot. There are so many techniques and ingredients that I know of now that I love because of her. I am proud to say that I was an employee of hers.