15 Mother's Day takeout suggestions from our restaurant critic
Make Mom's big day easy by having someone else do the cooking. All you have to do is plan ahead, order online, make the pickup and set the table.
Make it a picnic via the talents of chef/owner and all-around BBQ whiz Jon Wipfli, who is offering family meals (serving two to four) three days a week that feature salt- and pepper-smoked ribs, smoked chicken wings, chopped salad, cheese-chive biscuits and a handful of condiments. He's also preparing ribs, smoked pork belly and other occasional a la carte delicacies (hello, smoked prime brisket with housemade flour tortillas). Order online in advance. Pickup 4-7 p.m. Fri.-Sat., noon-3 p.m. Sun.
1121 Quincy St. NE., Mpls., 612-400-2153
Chef/owner Alex Roberts and his crew will be preparing rhubarb coffee cake, strata (ham-asparagus or mushroom-asparagus), carrot-ginger Mimosas, pastry assortments (blueberry-rhubarb galette, plain croissant, chocolate croissant, lemon-currant scone), handmade candles and more. Order online by 5 p.m. on May 8, brunch curbside pickup 9 a.m.-1 p.m. on May 10.
528 University Av. SE., Mpls., 612-379-4909
Weekend brunch means plenty of chef Marshall Paulsen's classic dishes, including eggs Benedict on house-baked English muffins with ham from Fischer Farms in Waseca, Minn., quiche Lorraine, avocado toast with watercress and a sunny side-up egg, a doozy of a breakfast sandwich, pastries and of course the kitchen's a.m. signature (and one of the glories of the Twin Cities brunch scene), savory waffles. It's an ever-changing formula and an always-inventive way to start the day. Right now, the tender waffle is enriched with millet, Parmesan and asparagus, and it's topped with rhubarb-jalapeňo marmalade, radish-enriched butter, thick-cut bacon lardons and an egg. Pick up a blueberry crisp for dessert. Order online, curbside pickup, 10 a.m.-2 p.m. Sat.-Sun. for brunch (other service is 8 a.m.-7 p.m. Wed.-Sun.).
3311 E. 25th St., Mpls., 612-722-4474
This family-style brunch includes a well-stocked salad (mixed greens, wild rice croutons, charred sweet corn, Minnesota-made goat cheese), a popover strata with asparagus and roasted mushrooms, rotisserie chicken, popovers and a peach-raspberry pie. Add grilled salmon with a carrot polenta for an additional fee. Order online in advance, brunch pickup noon-6 p.m. May 9.
2100 Killebrew Dr. (Radisson Blu Hotel), Bloomington, 952-851-4040
At her well-stocked Grand Avenue shop, owner Laurie Crowell is offering all kinds of Mother's Day options, including take-and-bake cinnamon rolls with icing, egg bakes (tomatoes-herbs-feta, snap peas-prosciutto-Parmesan), a triple-berry French toast bake with white chocolate crème anglaise, orange-lavender quick bread, a beautiful assortment of locally made chocolate truffles, even locally cultivated tulips. Preordering suggested, curbside pickup available, 11 a.m.-6 p.m. Tue.-Fri., 10 a.m.-6 p.m. Sat., 11 a.m.-5 p.m. Sun.
794 Grand Av., St. Paul, 651-602-0144
Chef/owner Rikki Giambruno is preparing two meals. At brunch, the menu include a green garlic frittata, roast beef with horseradish yogurt, a romaine-radish salad with tarragon vinaigrette, an asparagus salad with green goddess dressing, fried fingerling potatoes and the kitchen's signature cinnamon-dusted fried dough dessert. For dinner, it's a chicken pot pie with the same salads and dessert. Pick up floral bouquets from Ladyfern Flowers. Preorder online, brunch pickup 10 a.m.-2 p.m. on May 10, dinner pickup 2-5 p.m. on May 10, floral pickup 10 a.m.-5 p.m. on May 10.
790 Grand Av., St. Paul, 651-478-1822
Brunch package includes frittatas (smoked salmon-leek or English pea-zucchini) served with roasted asparagus, spring greens in a strawberry vinaigrette and roasted red potatoes with garlic confit. There's a long list of a la carte side dishes, too. At dinner, the a la carte choices include rotisserie chicken, pan-seared salmon, braised short rib and cauliflower curry with green coconut chutney, plus side dishes (broccolini with kale, jeweled basmati rice) and chocolate-raspberry torte and lemon-caramel cake. Order in advance online, pickup 8 a.m.-noon for brunch and 1-5 p.m. on May 10 for dinner.
2640 Lyndale Av. S., Mpls., 6120870-2640
Enjoy dinner for four — roast with chipotle-honey-bourbon sauce, crabcakes, a choice of three side dishes, blueberry scones with lemon glaze (from nearby Edelweiss Bakery) and flowers (from neighboring Stems & Roses), with a make-your-own Mimosa kit. Order by 8 p.m. on May 6, curbside pickup 10 a.m.-2 p.m. on May 10.
16323 Main Av. SE., Prior Lake, 952-440-5500
It's all about the take-and-make meal kit, which includes quiche (ham-Gruyère, or chevre-asparagus), a greens-radish-cucumber salad with Dijon vinaigrette, fruit with honey- and orange-infused yogurt and hazelnut brownies. Order online in advance, pickup 4-9 p.m. daily.
510 Groveland Av., Mpls., 612-886-1620
Chef Adam Eaton is doing the take-and-bake thing, with quiche Lorraine, a hash browns casserole, baked French toast with vanilla anglaise. Order online by noon on May 7, pickup 1-4 p.m. on May 9.
261 E. 5th St., St. Paul, 612-800-1415
Chef Gavin Kaysen is preparing a Mom's Day dinner (serving up to 12 people) that includes pork crown roast with grilled asparagus and wild rice pilaf. Other options include take-and-bake buttermilk biscuits, strawberry-rhubarb shortcake, smoked salmon tartines, Cheddar-broccoli quiche, Bloody mary cocktail kits and more. Preorder online by May 8, curbside pickup 11 a.m.-2 p.m. on May 9 and 9 a.m.-1 p.m. on May 10.
211 N. 1st St., Mpls., 612-224-9850
Treat Mom to doughnuts of all stripes: maple-glazed raised doughnuts, lemon-poppyseed Old Fashioned, apple fritters, cinnamon twists, Key lime Bismarcks and vanilla-iced cake doughnuts, plus caramel rolls, mango-raspberry cupcakes, strawberry-white chocolate scones, orange-craisin muffins, and more. Curbside, delivery, 7 a.m.-3 p.m. Thu.-Sat., 7 a.m.-1 p.m. Sun.
4149 Fremont Av. N., Mpls., 612-259-7168
Chef/owner Steven Brown is preparing chicken cordon bleu, asparagus wrapped in coppa and dressed with Parmesan and a soft-cooked egg, a Caesar salad with pickled onions an green tomatoes and a crème brûlée tart with lemon custard and basil meringue. Order online, pickup 2:30-3:30 p.m. on May 10.
2726 W. 43rd St., Mpls., 612-354-2806
This chef's collective is preparing every busy Mom's dream, a Mother's Day meal package that will generate leftovers. The spread includes a chermoula-Parmesan omelet, a whole roasted smoked chicken with cordon bleu sauce, a whole roasted cauliflower with green coconut curry, a bacon-wrapped pork tenderloin, garlic smashed red potatoes w a mushroom gravy, a micro greens-spinach salad with green goddess dressing, dinner rolls and pineapple upside-down cake. Find handy video reheating instructions on the restaurant's website. Order in advance online, pickup noon-7:30 p.m. on May 8 or May 9.
4134 Hubbard Av. N., Robbinsdale, 763-535-1131
Enjoy chef/owner Erik Skaar's mustard-glazed baked salmon, a shaved cabbage salad with an anchovy vinaigrette, roasted asparagus and gougères. Order online, pickup 11 a.m.-3 p.m. May 10.
4016 Shoreline Dr., Spring Park, 952-381-9042
Deep-fried puffy tacos, dough ‘knots’ and s’mores ice cream sandwiches scored high on our list.