Traditional recipes

Mother’s Day Restaurant Guide

Mother’s Day Restaurant Guide

When it comes time to celebrate the most important woman in your life each year, it can be daunting to choose the perfect restaurant to mark the occasion. While many moms tend to downplay the importance of Mother’s Day, no matter how many times they assure you that simply your presence is special enough, smart children know better.

With so many outstanding restaurants offering unique experiences this Mother’s Day, from menus inspired by the chef’s mother to a restaurant that’s pairing with a local floral designer to offer complimentary bouquets, the options are endless.

Take a look through this guide — we've highlighted restaurants in The Daily Meal’s featured cities so you can find the ideal spot. Whether your mom is a lover of comfort food or tends more toward fine dining experiences, The Daily Meal is here to help you find the perfect restaurant for the occasion.

New York
Ristorante Asellina — For something unique this Mother’s Day, take your mom to Ristorante Asellina, located in the Gansevoort Park Avenue Hotel, where in addition to dining on inventive Italian specialties she will be able to pick out a complimentary bouquet of flowers designed for her in the restaurant’s pop-up flower shop. Asellina is partnering with Starbright Floral Design for this extra-special holiday event.

JoeDoe — This Mother’s Day, treat your mom to a heartwarming meal. Chef Joe Dobias will prepare a dish inspired by his mother’s Irish heritage — Momma Dobias’ Pancake Sandwich, which includes two pancakes, fried duck eggs, and maple syrup. Or head to their sandwich shop, JoeDough, for a special inspired by his partner Jill’s mother’s meatloaf recipe — Mah's Meatloaf Sandwich, with homemade ketchup and American cheese.

Los Angeles
Lola’s — Lola’s is starting the festivities off early by offering a pre-Mother’s Day prix fixe brunch in their patio; dishes include crab eggs Benedict and a poached salmon salad with cranberry vinaigrette. On Sunday, Lola’s will serve their regular brunch menu (including such specialties as a chorizo and eggs scramble and a smoked salmon omelette), plus all mothers will receive a complimentary mimosa. Mothers will also be entered to win a $200 gift certificate to the Burke Williams spa.

Seattle
Via Tribunali — In addition to their Neapolitan-inspired menu, this restaurant will treat mom to a complimentary glass of prosecco and a fresh flower to accompany her meal. Dine on pizzas cooked in Via Tribunali’s handmade Vesuvius brick oven.

Boston
L’Espalier — For a fine dining experience this Mother’s Day, reserve a table at L’Espalier, where they will be offering a three-course prix fixe menu plus an amuse bouche. The dishes include house-smoked salmon with Apple Street Farm radish salad, lemon-dill cream, and American caviar on pumpernickel, and roasted spring lamb with its own jus, house-made garlic sausage, oven-baked crepe, and a baby greens salad.

Miami
DB Bistro Moderne — Treat mom to an elegant brunch at Daniel Boulud’s Miami restaurant DB Bistro Moderne. Dishes on the three-course prix fixe menu include chilled pea velouté with smoked bacon and rosemary chartilly, Alaskan king crab with avocado and curried cauliflower, and a duo of beef with peppered hanger steak and braised short rib

Austin
Sullivan’s Steakhouse — For meat- and potatoes-loving moms, treat her to the special prix fixe brunch at Sullivan’s, where you can dine on beef tenderloin Benedict and bananas Foster French toast. They’ll also be serving up a version of the mimosa dedicated to mothers, the Momosa. Sullivan’s also has locations in Seattle and Chicago.

San Francisco
25 Lusk — Enjoy a rustic three-course prix fixe menu this Mother’s Day featuring selections like salt cod brandade, Maine lobster Benedict, and salted caramel swirl brownies.


Mother's Day Recipes

Pastry & Baking Arts Chef-Instructor Penny Stankiewicz shares professional puff pastry guidance and the recipe for a picture-perfect kale clover and pineapple tart to make together or treat your mom to.

There are four keys to making proper puff pastry like a pastry chef.

  1. Keep it cold. The beautiful layers will only stay layers if you work with the dough cold and keep it cold throughout the process. This includes putting it in the freezer for a bit before it goes in the oven. Don't even try to make puff pastry in a super-hot kitchen. If it is too hot, the butter will melt into the dough and you'll never achieve any layers. If this is the case, just purchase one of the many great brands in the freezer section of your grocer.
  2. The less you touch it the better. The dough is going to warm up fast, so work quickly and try to touch it as little as possible.
  3. Don't stress when the dough looks like a total mess. It will completely come together as you create the folds.
  4. Use the right amount of force. You do have to exert some effort to roll and fold puff pastry, but you don't want to be too aggressive with it. This can result in the dough building up too much gluten and becoming tough, and it can also force the butter into the dough degrading the sharp integrity of the layers.


Mother's Day Recipes

Pastry & Baking Arts Chef-Instructor Penny Stankiewicz shares professional puff pastry guidance and the recipe for a picture-perfect kale clover and pineapple tart to make together or treat your mom to.

There are four keys to making proper puff pastry like a pastry chef.

  1. Keep it cold. The beautiful layers will only stay layers if you work with the dough cold and keep it cold throughout the process. This includes putting it in the freezer for a bit before it goes in the oven. Don't even try to make puff pastry in a super-hot kitchen. If it is too hot, the butter will melt into the dough and you'll never achieve any layers. If this is the case, just purchase one of the many great brands in the freezer section of your grocer.
  2. The less you touch it the better. The dough is going to warm up fast, so work quickly and try to touch it as little as possible.
  3. Don't stress when the dough looks like a total mess. It will completely come together as you create the folds.
  4. Use the right amount of force. You do have to exert some effort to roll and fold puff pastry, but you don't want to be too aggressive with it. This can result in the dough building up too much gluten and becoming tough, and it can also force the butter into the dough degrading the sharp integrity of the layers.


Mother's Day Recipes

Pastry & Baking Arts Chef-Instructor Penny Stankiewicz shares professional puff pastry guidance and the recipe for a picture-perfect kale clover and pineapple tart to make together or treat your mom to.

There are four keys to making proper puff pastry like a pastry chef.

  1. Keep it cold. The beautiful layers will only stay layers if you work with the dough cold and keep it cold throughout the process. This includes putting it in the freezer for a bit before it goes in the oven. Don't even try to make puff pastry in a super-hot kitchen. If it is too hot, the butter will melt into the dough and you'll never achieve any layers. If this is the case, just purchase one of the many great brands in the freezer section of your grocer.
  2. The less you touch it the better. The dough is going to warm up fast, so work quickly and try to touch it as little as possible.
  3. Don't stress when the dough looks like a total mess. It will completely come together as you create the folds.
  4. Use the right amount of force. You do have to exert some effort to roll and fold puff pastry, but you don't want to be too aggressive with it. This can result in the dough building up too much gluten and becoming tough, and it can also force the butter into the dough degrading the sharp integrity of the layers.


Mother's Day Recipes

Pastry & Baking Arts Chef-Instructor Penny Stankiewicz shares professional puff pastry guidance and the recipe for a picture-perfect kale clover and pineapple tart to make together or treat your mom to.

There are four keys to making proper puff pastry like a pastry chef.

  1. Keep it cold. The beautiful layers will only stay layers if you work with the dough cold and keep it cold throughout the process. This includes putting it in the freezer for a bit before it goes in the oven. Don't even try to make puff pastry in a super-hot kitchen. If it is too hot, the butter will melt into the dough and you'll never achieve any layers. If this is the case, just purchase one of the many great brands in the freezer section of your grocer.
  2. The less you touch it the better. The dough is going to warm up fast, so work quickly and try to touch it as little as possible.
  3. Don't stress when the dough looks like a total mess. It will completely come together as you create the folds.
  4. Use the right amount of force. You do have to exert some effort to roll and fold puff pastry, but you don't want to be too aggressive with it. This can result in the dough building up too much gluten and becoming tough, and it can also force the butter into the dough degrading the sharp integrity of the layers.


Mother's Day Recipes

Pastry & Baking Arts Chef-Instructor Penny Stankiewicz shares professional puff pastry guidance and the recipe for a picture-perfect kale clover and pineapple tart to make together or treat your mom to.

There are four keys to making proper puff pastry like a pastry chef.

  1. Keep it cold. The beautiful layers will only stay layers if you work with the dough cold and keep it cold throughout the process. This includes putting it in the freezer for a bit before it goes in the oven. Don't even try to make puff pastry in a super-hot kitchen. If it is too hot, the butter will melt into the dough and you'll never achieve any layers. If this is the case, just purchase one of the many great brands in the freezer section of your grocer.
  2. The less you touch it the better. The dough is going to warm up fast, so work quickly and try to touch it as little as possible.
  3. Don't stress when the dough looks like a total mess. It will completely come together as you create the folds.
  4. Use the right amount of force. You do have to exert some effort to roll and fold puff pastry, but you don't want to be too aggressive with it. This can result in the dough building up too much gluten and becoming tough, and it can also force the butter into the dough degrading the sharp integrity of the layers.


Mother's Day Recipes

Pastry & Baking Arts Chef-Instructor Penny Stankiewicz shares professional puff pastry guidance and the recipe for a picture-perfect kale clover and pineapple tart to make together or treat your mom to.

There are four keys to making proper puff pastry like a pastry chef.

  1. Keep it cold. The beautiful layers will only stay layers if you work with the dough cold and keep it cold throughout the process. This includes putting it in the freezer for a bit before it goes in the oven. Don't even try to make puff pastry in a super-hot kitchen. If it is too hot, the butter will melt into the dough and you'll never achieve any layers. If this is the case, just purchase one of the many great brands in the freezer section of your grocer.
  2. The less you touch it the better. The dough is going to warm up fast, so work quickly and try to touch it as little as possible.
  3. Don't stress when the dough looks like a total mess. It will completely come together as you create the folds.
  4. Use the right amount of force. You do have to exert some effort to roll and fold puff pastry, but you don't want to be too aggressive with it. This can result in the dough building up too much gluten and becoming tough, and it can also force the butter into the dough degrading the sharp integrity of the layers.


Mother's Day Recipes

Pastry & Baking Arts Chef-Instructor Penny Stankiewicz shares professional puff pastry guidance and the recipe for a picture-perfect kale clover and pineapple tart to make together or treat your mom to.

There are four keys to making proper puff pastry like a pastry chef.

  1. Keep it cold. The beautiful layers will only stay layers if you work with the dough cold and keep it cold throughout the process. This includes putting it in the freezer for a bit before it goes in the oven. Don't even try to make puff pastry in a super-hot kitchen. If it is too hot, the butter will melt into the dough and you'll never achieve any layers. If this is the case, just purchase one of the many great brands in the freezer section of your grocer.
  2. The less you touch it the better. The dough is going to warm up fast, so work quickly and try to touch it as little as possible.
  3. Don't stress when the dough looks like a total mess. It will completely come together as you create the folds.
  4. Use the right amount of force. You do have to exert some effort to roll and fold puff pastry, but you don't want to be too aggressive with it. This can result in the dough building up too much gluten and becoming tough, and it can also force the butter into the dough degrading the sharp integrity of the layers.


Mother's Day Recipes

Pastry & Baking Arts Chef-Instructor Penny Stankiewicz shares professional puff pastry guidance and the recipe for a picture-perfect kale clover and pineapple tart to make together or treat your mom to.

There are four keys to making proper puff pastry like a pastry chef.

  1. Keep it cold. The beautiful layers will only stay layers if you work with the dough cold and keep it cold throughout the process. This includes putting it in the freezer for a bit before it goes in the oven. Don't even try to make puff pastry in a super-hot kitchen. If it is too hot, the butter will melt into the dough and you'll never achieve any layers. If this is the case, just purchase one of the many great brands in the freezer section of your grocer.
  2. The less you touch it the better. The dough is going to warm up fast, so work quickly and try to touch it as little as possible.
  3. Don't stress when the dough looks like a total mess. It will completely come together as you create the folds.
  4. Use the right amount of force. You do have to exert some effort to roll and fold puff pastry, but you don't want to be too aggressive with it. This can result in the dough building up too much gluten and becoming tough, and it can also force the butter into the dough degrading the sharp integrity of the layers.


Mother's Day Recipes

Pastry & Baking Arts Chef-Instructor Penny Stankiewicz shares professional puff pastry guidance and the recipe for a picture-perfect kale clover and pineapple tart to make together or treat your mom to.

There are four keys to making proper puff pastry like a pastry chef.

  1. Keep it cold. The beautiful layers will only stay layers if you work with the dough cold and keep it cold throughout the process. This includes putting it in the freezer for a bit before it goes in the oven. Don't even try to make puff pastry in a super-hot kitchen. If it is too hot, the butter will melt into the dough and you'll never achieve any layers. If this is the case, just purchase one of the many great brands in the freezer section of your grocer.
  2. The less you touch it the better. The dough is going to warm up fast, so work quickly and try to touch it as little as possible.
  3. Don't stress when the dough looks like a total mess. It will completely come together as you create the folds.
  4. Use the right amount of force. You do have to exert some effort to roll and fold puff pastry, but you don't want to be too aggressive with it. This can result in the dough building up too much gluten and becoming tough, and it can also force the butter into the dough degrading the sharp integrity of the layers.


Mother's Day Recipes

Pastry & Baking Arts Chef-Instructor Penny Stankiewicz shares professional puff pastry guidance and the recipe for a picture-perfect kale clover and pineapple tart to make together or treat your mom to.

There are four keys to making proper puff pastry like a pastry chef.

  1. Keep it cold. The beautiful layers will only stay layers if you work with the dough cold and keep it cold throughout the process. This includes putting it in the freezer for a bit before it goes in the oven. Don't even try to make puff pastry in a super-hot kitchen. If it is too hot, the butter will melt into the dough and you'll never achieve any layers. If this is the case, just purchase one of the many great brands in the freezer section of your grocer.
  2. The less you touch it the better. The dough is going to warm up fast, so work quickly and try to touch it as little as possible.
  3. Don't stress when the dough looks like a total mess. It will completely come together as you create the folds.
  4. Use the right amount of force. You do have to exert some effort to roll and fold puff pastry, but you don't want to be too aggressive with it. This can result in the dough building up too much gluten and becoming tough, and it can also force the butter into the dough degrading the sharp integrity of the layers.


Watch the video: Mothers Day Brunch Bar. Mothers Day 2019. Brunch Ideas (January 2022).