Mosaic's attention to a quality dining experience is as detail-oriented as the specially commissioned tile mosaic that graces its floor. Every aspect of the restaurant is committed to excellence. Eclectic, constantly changing menus feature the culinary creations of Chef and Owner Deborah Knight, incorporating high quality ingredients and bold, creative flavor combinations. An outstanding wine selection and phenomenal service only serve to accentuate Chef Knight's talent in the kitchen. The result is a meal to remember, regardless of the season or the ingredients on the menu.

Kai, meaning 'seed' in the Pima language, features a menu rich in creativity, history and Native American culture. Executive Chef Michael O'Dowd and Native American Chef de Cuisine Jack Strong incorporate the essence of the Pima and Maricopa tribes and locally farmed ingredients from the Gila River Indian Community to create unforgettable masterpieces.
Steamers Genuine Seafood
Steamers Genuine Seafood is the place to come for a glimpse of the sea amid the Phoenix desert. With an oyster and sushi bar, as well as an extensive menu, Steamers is serious about their seafood. Fish and shellfish are the specialty, with an array of entrees such as Blue Cheese Petrale Sole and Blackened Red Snapper, a selection of simply grilled fish, and a tempting selection of lobster dishes. However, those in the mood for turf will not be disappointed, with flavorful preparations of steak and chicken and delectable sides. An extensive and interesting wine list compliments the menu, for an overall experience that is nothing short of genuine.
Quiessence
Located on the Farm at South Mountain, Quiessence Restaurant is tethered to the land. Vegetables are grown locally, products as diverse as lamb and honey are purchased from local producers, and what is not available locally is sourced from sustainable producers. The constantly changing menu does nothing less than celebrate its ingredients, with dishes such as Pan-Seared Baja Wild Yellowtail with sunchokes, rapini, and tomato sauce, and Brick Oven Roasted Arizona Duroc Pork Shoulder with farm fennel, sweet potatoes, gravy, and grilled bread. Executive Chef Gregory LaPrad and Manager Dustin Christofolo are both Slow Food members, and know the source of every ingredient on their menu. To get as close to the land as possible—short of growing food yourself—head to Quiessence, and don’t be afraid to stay awhile.

Address
10600 East Jomax Road, Scottsdale, AZ 85255