Launched in 2012 by two high school friends, Carrie Catterall and Jodi Haines, to fill the gap in healthy creative breakfast options, Ma Mosa’s is a cozy farm-to-table eatery located in a historic building in downtown Grants Pass that is a sure hit among locals and travelers. Now serving breakfast and lunch, the café is vegan/vegetarian/gluten-free friendly, uses only GMO-free ingredients, and sources from local farmers within a 100 mile radius, usually closer. Every dish is made to order from scratch, including the changing specials artfully noted on the board.
Ma Mosa’s is standing-room only, especially on weekends, as the friendly wait staff serves diners at six tables and 2 counters, with overflow to the sunny al fresco seating during summer. And for good reason: the food is Good! The deserved reputation inspires guests to relax and enjoy the unhurried experience, while taking in the small town vibe. Most diners are happy to abide the occasional line when they see Bacon, Chanterelles, and Arugula Eggs Benedict or Peanut Butter and Brown Sugar Roasted Apple Stuffed Granola Waffle floating by accompanied by a seasonally-inspired cocktail. The popular liquid libation arrives in the form of flavor-ful mimosas, such as The Traditional (orange juice and bubbly), Apricot Carrot Ginger (carrot and apricot juice with raw ginger and bubbly), and Ruby Slipper (prickly pear and bubbly rimmed with Coconut Lime Salinity Salts.
Ma Mosa’s commitment to their locavore philosophy is evident in their sourcing and draws repeat customers who value the collaboration with local growers in the surrounding Rogue and Applegate valleys, notably Pennington Farms (berries galore), Wandering Roots, Sweet Water Farm, Whispering Oaks (their sole provider of organic eggs), Terra Sol Organics (for sprouts), and craft producers such as Salinity Salts and By George Farm.
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