Brunch Blends Versatility and Fun at Morning Meetings

  • Brunch Blends Versatility and Fun at Morning Meetings

     
    FROM THE Summer 2014 ISSUE
     

BRUNCH, IN OUR OPINION, is the best (and most important) meal of the day. Not only is it a treat, as it happens only so often, but there’s something for everyone. Be it pancakes for those craving something sweet or eggs Benedict for those fancying something a bit more savory, brunch caters to every person’s desires. Host your next event amidst syrup, coffee and bacon at one of these mouthwatering Twin Cities restaurants, and guests surely won’t be disappointed. Especially when mimosas are involved.

Santorini Taverna

Located in Eden Prairie, Santorini has been serving up Mediterranean/American fare for more than 20 years. Brunch event options at this Greek-themed locale include all-inclusive buffets in either of the two private rooms, which each seat about 70. "We have more private space than any other restaurant in Eden Prairie," says John Nicklow, general manager. "We also have an accommodating staff and brunch specialties you won’t see anywhere else." Guests can enjoy scrumptious prime rib, lamb and 35 cold choices (salads, breads, fruits and cheeses). Prices usually average $18 per person. Brunch is typically offered Sundays, but can be arranged any day of the week for large groups of around 250.

Red Stag Supperclub

The first LEED-certified restaurant in Minnesota, and the 17th in the country, Red Stag Supperclub is a zero waste restaurant. "We’re really proud of our involvement in the sustainability movement in Minneapolis," says Kim Bartmann, owner. The nearly 7-year-old restaurant books sit-down events for 30 to 40 patrons in its main dining room, and a 1,200-square-foot private party room with space for about 80 is in the works. Saturday and Sunday brunch events can be served either a la carte or buffet-style. Bartmann says the restaurant is perfect for events because of the size and ambiance it provides: "It’s a nice, big room, but it has a really warm, intimate feeling at the same time."

CURRENT Restaurant

Only 2 years old, CURRENT Restaurant is attached to the Afton House Inn, a building built in 1867, featuring 25 guest rooms. The restaurant, situated in the city of Afton, prides itself on serving local, organic and sustainable ingredients on its new American-style menu. Dave Jarvis, owner of the inn, suggests eggs Benedict, fruit-filled pancakes and a charcuterie assortment as brunch offerings perfect for a morning meeting. "I think [CURRENT] is a fun atmosphere," says Jarvis. "People really like it. It’s modern and it’s a fun place to be." The entire restaurant can be rented out with space for 100 people. Brunch is typically offered Sundays, but groups can arrange private brunch events any day of the week.

 

Pittsburgh Blue Steakhouse

The staff at Pittsburgh Blue strives to make guests feel as welcome as possible. "We like them to feel like family, almost like they’re eating in their own home," says Tjersti Webb, sales and events manager for the Maple Grove location. "We have a very friendly staff, very professional." Sunday brunch events are a relatively new thing for the 7-year-old venue, but they’re already a hit with options such as prime rib hash and crab cake Benedict. Sit-down events are available for up to 50 with a food and beverage minimum of $400. The Galleria in Edina is home to the restuarant’s second location.

WA Frost

This St. Paul institution aims to please every guest that walks through the door. "When dealing with large groups of people, you’re oftentimes dealing with a variety of tastes and expectations," says Wyatt Evans, executive chef. "We can meet those expectations and satisfy those tastes." Omelets, salads and seasonal pancakes are popular options to serve during brunch on Saturdays and Sundays in any of the three private rooms, with space ranging from 20-50 guests. According to Evans, the progressive menu and décor make the 39-year-old restaurant unique. "It’s not run-of-the-mill food," he says. "When we can offer something like that, in conjunction with a beautiful space, I think that’s a winning combo."

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