Head south for fall's final day trips -- and prime dining

For Twin Citians with an overnight or two to spare, little compares to a leaf-gazing expedition along the Technicolored shores of Lake Superior.

But for those whose fall-colors aspirations land more firmly in the day-trip category — and are St. Croix-ed out — consider heading south.

The river valleys that cut across southeastern Minnesota — and the state parks and trails that display them to their best advantage — make for prime fall-foliage terrain.

In Rochester, a pair of restaurants belong on everyone's dining-out itinerary: ambitious Söntés (4 3rd St. SW., 1-507-292-1628, www.sontes.com, lunch weekdays, dinner Monday through Saturday) and casual ZZest Market & Cafe (1190 16th St. SW., 1-507-424-0080, www.zzestmarket.com, lunch and dinner Tuesday through Saturday).

Book a table at the former for its top-flight wine list and chef Alex Sjoberg's superb way with small plates, drop in on the latter for lunch chef Stef Crowson's lively menu — and p.m. colleague Justin Schoville's three-course, $35 dinner option — along with the shop's sharp nose for cheese and charcuterie.

A half-hour south of Mayotown lies Four Daughters Vineyard & Winery (78757 Hwy. 16, Spring Valley, 1-507-346-7300, www.fourdaughtersvineyard.com, lunch and dinner daily), where chef Erik Kleven (formerly of Chester's in Rochester) channels local produce into a continually changing array of pizzas and shared plates, along with plenty of cheeses and, of course, the vineyard's wines and hard cider.

In Lanesboro, that living postcard, diners soak up Indian summer sun on the spacious deck at the Old Village Hall Restaurant & Pub (111 Coffee St., 1-507-467-2962, www.oldvillagehall.com) for chef Mike Olson's well-prepared salad-burger-flatbread formula at weekend lunch, then take a seat inside the restaurant's cozy dining room for more robust (twice-smoked pork chops, New York strip finished with morel-infused butter) evening fare, served daily.

At Intermission (210 Parkway Av. N., 1-507-467-3381, www.intermissionoflanesboro.com, dinner Monday through Saturday) — located next door to the Commonweal Theatre — chef David Harrison serves a modest roster of starters and entrees, with nothing over $22.

For lunch, there's Pedal Pushers Cafe (121 Parkway Av. N., 1-507-467-1050, www.pedalpusherscafe.com, open daily), where bike riders fresh off the spectacular Root River Trail can refuel with locally raised beef burgers, curried pickled herring on dark rye, cheese curds, a list of Gopher State craft beers and house-made root beer.

In Whalan, which lies 5 miles to the east via the Root River Trail, there's another must-stop: the Aroma Pie Shop (618 Main St., 1-507-467-2623, www.thearomapieshop.com, open Thursday through Sunday), where owner Maggie Gergen usually has a dozen dazzling by-the-slice options on hand, served on a roomy screen porch.

Meanwhile, about 15 miles southwest of Lanesboro in tiny Harmony, Minn., chef Stephen Larson is cooking up a storm at Quarter (25 Center St. E., 1-507-886-5500, www.quarterquarter.com, dinner Thursday through Monday), including a tremendous deal: four courses for roughly $35 (with a $19 wine pairing), served Friday and Saturday evenings.

On the Father of Waters

An hour out of the Twin Cities finds sweeping leaf-gazing opportunities up and down the shores of Lake Pepin, that 21-mile stretch of the Mississippi River that opens into a wide body of water ringed by rolling — and, during this time of year, wildly colorful — bluffs.

Although Rabbit's Bakery closed last month, there's still a huge reason to visit Lake City, Minn., and that's Nosh Restaurant & Bar (310 ½ S. Washington St., 1-651-345-2425, www.noshrestaurant.com, dinner Wednesday through Sunday). For 10 years, chef/owner Greg Jaworski has been channeling the bounty of local farms into colorful, vivacious cooking.

About 15 minutes downriver at Reads Landing Brewing Co. (70555 202 St., Reads Landing, Minn., 1-651-560-4777, www.rlbrewingco.com, lunch and dinner Wednesday through Monday), chef Casey Mehrkens' eclectic roadhouse fare (shrimp and grits, sweet potato tots, vinegar-ey pulled pork sandwiches) pairs well with owner Bob Nihart's house-brewed ales and porters.

On the Wisconsin side, the Day Trippers Hall of Fame award goes to the Harbor View Cafe (314 1st St., Pepin, Wis., 1-715-442-3893, www.harborviewpepin.com, lunch and dinner Thursday through Sunday), but another nearby prize is the Homemade Cafe (809 3rd St., Pepin, 612-396-5804, www.thehomemadecafe.com, breakfast and lunch Thursday through Monday), where chef/owner Julie Elwell hits the home-style cooking circuit with the zeal of a pre-Betty Crocker grandmother, and sticks to moderate prices.

Picturesque Stockholm has several draws for food tourists. A favorite of mine is the Palate (W12102 Hwy. 35, 1-715-442-6400, www.thepalate.net, open Tuesday through Sunday), because the well-stocked cookware store makes good use of its oven by turning out homey, first-rate sweets, including chewy coconut-oatmeal "Ranger" cookies, cranberry-orange scones and chocolate-drenched Special K bars; lemonade and coffee, too.

Another Stockholm lure is A to Z Produce and Bakery (N2956 Anker Lane, www.atozproduceandbakery.com, 4:30 to 8 p.m. Tuesday only), otherwise known as the "pizza farm," for good reason: Nearly everything (minus the cheese, olives and spices) that goes into the wood-fired pizza is raised on the premises, and the pizza is as delicious as the experience is enchanting.

Sandra Thielman opens the doors of her Smiling Pelican Bakeshop (W3556 Hwy. 35, Maiden Rock, 1-715-448-3807) Friday through Sunday, impressing customers with her prowess with flour (if there's a banana cream pie, order a slice — or two — immediately; ditto the quiche) and flowers.

Fans of the Chef Shack food truck, listen up: chefs Lisa Carlson and Carrie Summer operate a weekend getaway they've christened Chef Shack Bay City (W6379 Main St., Bay City, Wis., 1-715-594-3060, www.chefshack.org, dinner Friday and Saturday, brunch Sunday), with a modest and highly appealing menu that changes weekly.

In Alma, drop in on cute Fire and Ice (305 N. Main St., 612-423-3653, https://sites.google.com/site/hoteldevillealma, open Friday, Saturday and Sunday) for coffee or ice cream — and a peek at the stunner of a garden — before heading up the bluff to the town's gasp-inducing Buena Vista Park.

Staying in town

Closer to home, consider some tree-induced oohing and aahing among the 1,100 acres of the Minnesota Landscape Arboretum in Chaska. And then dine.

Located inside the Oswald Visitor Center, the Arboretum Restaurant (3675 Arboretum Dr., Chaska, 952-443-1400, www.arboretum.umn.edu, lunch daily, Sunday breakfast) offers a pleasant soup-salad-sandwich format — and a daily Minnesota hot dish — frequently prepared with produce cultivated on the premises. Fresh baked goods, too, and a knockout patio.

As long as you're in the southwestern suburbs, why not take advantage of the mini restaurant renaissance that's currently lighting up downtown Excelsior, a 10-minute zip north of the arboretum?

The Suburban (342 3rd St., 952-283-1663, www.thesuburbanmn.com, lunch and dinner daily) is knocking out designer burgers, pizzas and hot dogs. At Coalition (227 Water St., 952-283-1952, www.coalitionrestaurant.com, lunch and dinner daily), chef Eli Wollenzien inserts global flavors into locally raised ingredients, and the bar relies upon local craft breweries and distilleries.

A newly expanded taproom at Excelsior Brewing Co. (421 3rd St., 952-474-7837, www.excelsiorbrew.com, Wednesday through Saturday) includes a roomy, pooch-friendly patio. And when it opens — hopefully before the maples lose their blaze-orange glory — Victor's on Water (205 Water St., www.victorsonwaterstreet.com) will feature the culinary stylings of former Modern Cafe chef Phillip Becht.

Finally, plan an afternoon at the arboretum and then head west — about 15 minutes — to beautiful downtown Waconia and Terra (140 W. Main St., 952-442-3353, www.terrawaconia.com, dinner Wednesday through Saturday). The storefront operation is a cozy platform that allows chef/co-owner Craig Sharp to embrace his farm-to-table mandate with both acumen and gusto.

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