What do Mother’s Day and food have in common? One word: brunch. It’s a favorite for many, and a tradition for even more on the second Sunday of May each year. And each year, local restaurants diligently prepare for Mom and her family to come out for Sunday brunch and enjoy a meal where they don’t have to do any of the work.
Rudy’s Redeye Grill
“I am a mother, and it’s just nice to see all the other moms kick back and be able to enjoy their families, eat a good meal and not have to do the dishes after,” says Paula Colucci, general manager of Rudy’s Redeye Grill in White Bear Lake. “It’s just a fun atmosphere, and people are excited to be out.”
At Rudy’s, moms can continue to expect the same relaxed, casual environment on Mother’s Day as they have for the past 14 years, with standout food on the buffet. Options include carved roast beef, baked chicken, honey-baked ham, mashed potatoes, batter-fried cod, shrimp cocktails and pasta, as well as a smorgasbord of breakfast items like made-to-order omelets, sausage, bacon, hash browns, not to mention assorted fruits, breads and muffins.
Rudy’s also offers a kids’ buffet featuring chicken fingers, corn dogs, French toast, snacks and juice.
With the selection Rudy’s offers, Colucci says she enjoys the business of the day and knowing that it’s all about the moms. Last year’s Mother’s Day brunch brought in about 1,300 people, and the same is expected this year.
Another local favorite gearing up for one of the biggest brunch days of the year is Donatelli’s. They have been around for just over 40 years in a spot that manager Chris Price refers to as a “local hole-in-the-wall and icon.”
“Our mission is to make everybody’s day a little better and a little brighter,” Price says. “It’s a huge deal to us; we live and breathe by it.”
For the fifth year in a row, Donatelli’s will serve a tantalizing buffet of delicious and classic breakfast items, as well as a few that are only available on the Mother’s Day brunch buffet (think breakfast lasagna and breakfast pizza). There’s also a mimosa for Mom, and some of the classic Italian fare that’s a staple of Donatelli’s.
“My favorite thing is watching the families act more like families,” Price says. “There aren’t nearly as many phones out, everyone seems to visit more. Mother’s Day just feels more like a family setting.”
General manager Tammy Grainger is also a fan of the Mother’s Day brunch tradition. “It’s a fun-packed day where Mom doesn’t have to cook,” she says. “It’s just really fun.”
At Tria, moms can expect a plated meal in the cozy, homey ambience that the restaurant has become known for. The à la carte menu will feature a plethora of specials to choose from, like prime rib, lamb and baked ham, and some breakfast classics (including a free mimosa for Mom); all of which make for a memorable meal.
“It’s a fun family atmosphere,” Grainger says. “Moms really enjoy being taken care of on this holiday, and we love taking care of them.”
Rudy’s Redeye Grill
Buffet, 10 a.m.–2 p.m.; regular menu, 4 p.m.–close. Reservations required. About $27 for adults, $12 for kids 10 and under, children in high chairs eat free.
Buffet Sunday at three times: 10 a.m. (buffet only), noon (buffet; menu available) and 2 p.m. (buffet; menu available). About $22 for adults, $10 for kids under 10.
Plated meal, à la carte menu. 10 a.m.–6 p.m. Reservations required. Menu options range from $15–$28.
Surprise Mom with lemon ricotta pancakes with this recipe from Tria Restaurant.
- 1¼ cup all-purpose flour
- 1 cup ricotta cheese
- 2 Tbsp. sugar
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 large egg
- 1 egg white
- ½ cup lemon juice
- Zest of half a lemon
- 1 Tbsp. vegetable oil
Whisk flour, sugar, baking powder, baking soda and salt in a medium bowl. Set aside. In a separate large bowl, whisk together ricotta, egg, egg white, lemon juice, lemon zest and vegetable oil. Stir flour mixture into egg mixture just until combined.
Lightly grease a large, nonstick griddle or skillet over medium heat. Pour heaping ¼ cup batter onto griddle and spread to make each 4-inch pancake. Drop approximately 10 blueberries onto each pancake. Cook 3 minutes, or until edges are dry and bottom is golden. Flip pancakes and cook 2 to 3 minutes longer, or until lightly golden on both sides. Garnish with additional blueberries.
Makes approximately 9 pancakes.