No Easter brunch reservations? Go the counter-service route, and relax.
At Be'wiched Deli, chef Mike Ryan's array of a la carte brunch temptations include tender biscuits smothered in chicken sausage gravy, the breakfast sandwich to end all breakfast sandwiches (the kitchen's first-rate pastrami with roasted peppers and a runny egg, on house-baked focaccia) and a cured salmon eggs Benedict.
800 Washington Av. N., Mpls., 612-767-4330, www.bewicheddeli.com
Beef and pork fans, place your faith (and brunch appetite) in the skilled hands of Chef Shack Ranch chef Lisa Carlson. Whether it's a smoked brisket Benedict, a hash designed to cure any and all hangovers or a pulled pork-brisket-sausage platter, it's all good. No, great. The organic, Indian-spiced mini doughnuts are the icing on the Easter cake. Mimosas, too.
3025 E. Franklin Av., Mpls., 612-354-2575, www.chefshackranch.com
Seasonal wonders abound at the Birchwood Cafe, including many vegan and gluten-free selections. Right now chef Marshall Paulson is offering corn tortillas stuffed with black beans and lime- and cilantro-scented brown rice, steamed buns with hoisin-glazed pork belly and zesty kimchi, and one of the state's great waffles. There's a $5 kids' menu, and plenty of first-rate baked goods, including a must-order Key lime pie.
3311 E. 25th St., Mpls., 612-722-4474,
www.birchwoodcafe.com
