Mosaic Combines Flavors, Textures & Diverse Cuisines to Create a Beautiful Menu

Sunday 14th, December 2014 / 21:30 Written by
Mosaic Combines Flavors, Textures & Diverse Cuisines to Create a Beautiful Menu

George Bartel, Executive Chef and Owner of Mosaic Restaurant in Taos,

Creates Beautiful Magic in His Kitchen by Using Innovation & International Flair


**Full Disclosure: My husband and I received dinner in exchange for my review.  All opinions are mine.

Chef Bartel has transformed this renowned restaurant into a fine dining hot spot frequented by locals and tourists alike. Located in the legendary Hotel La Fonda de Taos on historic Taos Plaza, the restaurant has been a favorite gathering place for artists, writers and celebrities throughout its history.

Chef Bartel, thanks to his worldly travels, has developed a cooking style inspired by global cuisines during his voyages. He is skilled in putting together a mosaic of fresh, local produce, tastes, aromas and textures and combining them with his classic French techniques. However, you will also notice other global influences on the menu like the Paella and the Hungarian Goulash with house made spatezle. Here at Mosaic, you will get to experience a tour around the world through Chef Bartel’s offerings.

The chef wanted to whet our appetite by starting us out with a small plate of Black Bean Hummus with Avocado cream and Red Salsa all atop a house-made tortilla chip. It did the trick because we were ready to get to our entrees.

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I had heard that Chef Bartel and his crew from Mosaic Fine Dining won the People’s Choice award for this year’s Paella Cookoff in Taos, so I wanted to try his version of the Spanish dish. I was more than willing to wait the 30 minutes for this dish to be prepared and I certainly wasn’t disappointed! With shrimp, scallops, mussels, artichokes and house-made spanish chorizo all atop a rich and creamy bed of aromatic saffron rice mixed with red peppers and peas, it was a pure gastronomic delight. There were ample amounts of all the seafood and the chorizo, so much so that it was really enough for two. I can certainty see why chef won the People’s Choice award. This Paella was wonderful. When you go to Mosaic, you have to try it.


My dining partner decided on the 16oz boneless ribeye steak for his dinner. This was pan roasted and topped with compound butter and served with vegetable du jour (tonight was sauteed broccolini)  and truffle asiago frites. The steak was cooked to perfection (medium-rare) and was both juicy and melt in your mouth tender. An excellent choice for any meat lover.

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We both had the Mosaic house salad to start the meal. The salad was as lovely to look at as it was to eat. With mixed greens topped with cherry tomatoes, cucumber, tobacco onions and shaved asiago cheese, this salad was first class all the way. It was dressed with the Mosaic lemon vinaigrette which was tart, light and full of flavor.

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Mosaic is open for both lunch and dinner. Lunch is informal with appetizers, salads, sandwiches and lighter entrees inspired and created by Chef Bartel. Dinner is kicked up a notch with white tablecloths and elegant table settings, for a more formal atmosphere. The restaurant has an extensive wine list so you can always find an excellent selection to pair with you meal. Mosaic’s menu has something for everyone and I know you will surly find everything to your liking as we did!

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Monday – Thursday 11:00 am – 8:30 pm

Friday – Saturday 11:00 am – 9:30 pm


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