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Chef Pete Slay - Fumanchu
Pete Slay is a vibrant young Chef that is creating amazing dishes in the heart of
Maplewood. He’s 22 years old and has been in the restaurant business with his family since he was young. He started on the Hill when he was only 14 and has made his way around St. Louis. more
Companion - Josh Allen
Chef Tony Catarinicchia - Gian Tony’s
Owner and Executive Chef Tony Catarinicchia personally prepares Southern Italian meals, which include pasta, veal, chicken, seafood
and beef, for everyone's enjoyment. Experience many family recipe's
that followed Tony from Sicily. more
Chef Christopher Lee - Cafe Ventana
Christopher has over 18 years experience in the restaurant business. He apprenticed under the late Jean Claude Guilloussou at L’Auberge Bretonne. Working at the Ritz Carlton St. Louis Chris had the opportunity to work with some of the finest chefs in the world; such notables include Wolfgang Puck, Nick Stellino, chefs from the Casino de Ville in France. At the Ritz he contributed to awards such as the DiRona, Wine Spectator, and Gourmet magazine. more
A Delicious Evening of Tapas!
Before catching the Rat Pack Tribute at Lumiere... We took some relatives to Mosaic in Downtown St. Louis. As always Claus Schmidz and his crew did not disappoint. Here’s a run down on what we ordered. Soy Glazed Chilean Sea Bass, Fresh Seared AHI Tuna, Herb Gnocchi, Three Cheese Plate served with fresh fruit, nuts and house chutney with walnut raisin bread, Creole Lobster & Crawfish Risotto, Petite Beef Tenderloin and Chilli Rubbed Duroc Pork. Let me go back to my favorites. The Herb Gnocchi was a delicious start I really enjoyed the asperagus tips and truffled sauce. The Tenderloin was absolutely amazing with the blue cheese butter and merlot reduction... and the Soy Glazed Chilean Sea bass was prepared perfectly. Heading Downtown? Stop bye Mosiac!
