www.mosaicorestaurant.com Top ten reasons why Mosaico is better than your favorite Spanish restaurant: (10) Executive chef Jordi Vallés, from Barcelona, trained with three of Spain's Michelin-starred chefs, including a stint at the revolutionary El Bulli. (9) Maine lobster in golden tomato consommé, with avocado sorbet and a sprinkling of olive powder. (8) Lodged in the historic Firehouse Four building, erected in 1923, with arcaded porch and balconies, ornate quoins and cornice. (Does your favorite have ornate quoins and cornice?) (7) More challenging than other Spanish restaurants, more accessible than La Broche. (6) Roasted turbot with sea urchin cream; or seared yellowtail snapper with asparagus, creamy smoked Idiazabal rice, and baby squid imported from Spain. (5) Urban-tropical rooftop terrace. (4) Lamb shoulder braised with strawberry-rhubarb marmalade and dappled with potato foam. (3) Service as sharp as Manchego cheese, and well-priced, well-chosen wines from Spain. (2) Perky desserts such as fresh fruit with tea-mint granité and pineapple sorbet, followed by a complimentary tray of traditional pastries, homemade ice creams, and, um, more foams. (1) Mosaico is better than your favorite Spanish restaurant because we say so -- and aren't we the so-called experts?
Readers´ Choice: Casa Juancho