Boy, if there was ever a time to be grateful to our mothers it’s now. That goes double for all of the front line moms out there and those with children who’ve been sheltering at home now for many weeks, quickly learning how to homeschool and assist with online education.
In-house dining at local restaurants is currently a moving target. Some places opened on May 1st – the first day that SLC allowed customers to dine-in during the pandemic. Others are still putting in place all of the new requirements for in-house dining and jumping through all of the necessary hoops needed to reopen their businesses. So, there aren’t nearly as many options this year to take mom out for a Mother’s Day meal, but there are a few, including these.
Cucina Wine Bar will offer Mother’s Day dinner specials from May 8 through May 10, available a la carte or 4 courses for $55. First course is a choice of cardamom-seared hamachi and purple sticky rice or mushroom duxelle arancinis with green onion soubise. That’s followed by a romaine/butter lettuce hybrid salad with sweet pepper Caesar dressing and fried white anchovies. Course three is a choice of certified Angus prime rib and nutmeg bread pudding and Syrah au jus or blood orange-crusted sablefish with grilled asparagus, hollandaise, poached shiitakes, lima beans, crisp prosciutto and grana padano brodo. For dessert, enjoy strawberry-basil cobbler with pine nut crumble and Meyer lemon curd.
Franck’s Restaurant will be offering a four-course Mother’s Day menu from noon to 6 p.m. for curbside pickup priced at $50 per person, plus tax and gratuity. The 1st course consists of flake salt watermelon, Creminelli prosciutto, Gold Creek Farms feta, butter lettuce, pistachio, sourdough cracker, “whipped” balsamic, basil vinaigrette. That’s followed by Norwegian halibut, with blistered baby heirloom tomato, caper-white chocolate sauce, smashed pine nut & fingerling potato, salad, alliums. The 3rd course is “Prime Beef Duo” – chateaubriand & herb-glazed short rib, parsnip soubise, parsnip chips, fried artichoke relish, sherry-vinegar & peppercorn emulsion. For dessert, there is Meyer lemon panna cotta with spring strawberries, lemon sponge, malted almonds, sorrel and flowers.
Draper’s Toscano restaurant will offer in-house dining for Mother’s Day “brunch” from 10 a.m. to 9 p.m. In addition to the regular Toscano menu, Mother’s Day specials include avocado-watermelon radish and cherry tomato toast ($10); melon and prosciutto salad with poached eggs ($12); Italian Monte Cristo ($15), short rib hash and eggs ($18); Italian eggs Benedict ($16); and breakfast pizzas ($14).
Log Haven has instituted limited in-house dining (reservations required) as well as curbside pickup for customers. Chef Dave Jones’ has created two Mother’s Day lunch menus: one for curbside pickup and one for in-house dining. For curbside pickup ($48 per person/must be ordered by 3:00 p.m. on 5/7) the 1st course is spring greens with sourdough croutons, olives, baby heirloom tomatoes, and choice of gorgonzola or honey balsamic vinaigrette. For the entree, there’s a choice of New York steak au poivre with green peppercorn sauce or brick-grilled Cornish game hens with dried tomato-chicken broth. Sides (a choice of 2) are herb-parmesan mashed potatoes, ricotta polenta, grilled asparagus with truffle oil, or roasted broccolini. For dessert, choose from cheesecake with fresh strawberry compote or chocolate flourless cake with raspberry sauce. The in-house Mother’s Day lunch menu ($52 per person/seatings 2:30 to 6:00 p.m.) kicks off with spring greens with sourdough croutons, olives, baby heirloom tomatoes, and choice of gorgonzola or honey balsamic vinaigrette, followed by an entree choice of filet au poivre with green peppercorn sauce, herb-parmesan mashed potatoes, and grilled asparagus with truffle oil or grilled organic chicken breast with roasted broccolini, fresh ricotta polenta, dried tomato-chicken broth or pan-roasted halibut with sherry roasted heirloom carrots, potato puree, lobster Americaine sauce and parmesan crisp or roasted poblano chili-corn risotto with lime ricotta, charred tomato-jalapeno broth and crisp tortilla. Dessert is a choice of cheesecake with fresh strawberry compote or chocolate flourless cake with raspberry sauce.
Fleming’s Prime Steakhouse & Wine Bar will offer customers a Mother’s Day carry out menu: 3 courses for four or six guests, ranging from $110 to $390 depending on choice of entrees and number of guests. Start with a Fleming’s salad or Caesar salad and then choose from entrees including filet mignon, Angus Beef ribeye, bone-in ribeye, lobster tails, miso-glazed Chilean sea bass or double breast of chicken. Side choices include mashed potatoes, Fleming’s potatoes, roasted asparagus, chipotle cheddar mac & cheese and crispy Brussels sprouts & bacon. For dessert, choose chocolate gooey butter cake, New York cheesecake, or carrot cake.
Rodizio Grill has reopened for in-house dining and also continues to offer curbside takeout. For Mother’s Day, Rodizio will offer an enhanced menu including rotisserie-grilled items, sides and salads, plus prime rib and salmon. One non-alcoholic drink and select dessert is also included per person. Mom will also receive a special offer for a future visit. Pricing per adult is $37.99. Children pricing: ages 7-11: $10.99; ages 3-6: $6.99; children under 2 are complementary per paying adult.
I want to sincerely thank the generous sponsors of Utah Bites and Utah Stories advertisers for their continued support during this very unstable time. We are extremely grateful. There would be no Utah Bites without sponsors; they are vital to its survival. Please support our wonderful sponsors now and in the future. We wouldn’t be here without them.
Culinary quote of the week:
“My mother’s menu consisted of two choices: Take it or leave it.” — Buddy Hackett
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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