Twin Cities’ Easter Takeout and Dining Options

Local restaurants are gearing up to help you celebrate Easter with deliciously easy takeout meals or dine-in menus
D’Amico Catering Easter Brunch

Photo: D'Amico Catering

Easter is fast approaching on Sunday, April 4. If you celebrate the holiday, you’ll notice things are looking brighter this year compared to last year’s early-quarantine snowy holiday. This year, you might be able to get together with a small group at home or go out to dinner to mark the occasion. And whether you prefer a traditional Easter brunch with eggy options, ham dinner, or alternatives such as steak or seafood, our local restaurants have you covered. Here are some highlights, plus you can check in with some of your neighborhood spots to see what they might be offering for the holiday. Local grocery stores also feature a great selection of ready-made heat-and-serve meals.

Birch’s on the Lake—Long Lake
Order ahead to enjoy at home or choose a classic dine-in Easter brunch.

  • Easter Brunch To-Go ($185, serves 4-6): Includes chilled peel and eat shrimp, smoked trout pâté, deviled eggs, supper club wedge salad, smoked pit ham, grilled beef tenderloin, breakfast egg casserole, hickory smoked bacon, gruyère hash browns, four cheese macaroni & cheese, sautéed Brussels sprouts and assorted cupcakes. Order by April 1 for pickup April 3,, 11 a.m. – 4 p.m.
  • Dine-in Sunday, April 4 from 9:30 a.m. – 2 p.m.: Features a full brunch buffet with favorites like the carving station with prime rib and ham, grilled salmon, Belgian waffle station, eggs, potatoes, desserts and more. Brunch is $48.95 for adults and $21.95 for kids 4 -12 years old. Kids 3 and under eat free. Make reservations online.
D’Amico Catering floral macarons

Photo: D'Amico Catering

D’Amico Catering
D’Amico Catering’s chefs have designed classic spring meals to help you celebrate Easter at your table. The spread comes fully prepared with instructions on how to finish and present everything in your own home.

Select your choice of brunch or dinner, and add-ons include floral macarons, a white chocolate glaze carrot cake roll, a spring vegetable platter, a rosé pairing and a Prosecco smash cocktail kit. Everything has been designed to feed up to six guests.

  • Easter Brunch ($155, serves 6) Includes brown butter cinnamon streusel coffee cake, Berkshire ham with orange honey glaze and pineapple chutney, fresh fruit and sweet berries, crispy bacon and herbed sausage links, mixed green salad with spring vegetables, feta cheese and lemon vinaigrette, spring vegetable and aged cheddar quiche, roasted baby red potatoes with fresh herbs and garlic butter.
  • Easter Dinner ($175, serves 6) Choice of Berkshire ham with orange honey glaze and pineapple chutney or roasted leg of lamb with garlic and rosemary sauce (+$30) with mixed green salad with berries, asiago cheese and balsamic vinaigrette, baguette with whipped butter, deviled egg salad with bacon, chives and smoked paprika, grilled broccolini with garlic and lemon, Potato gratin with aged cheddar and leeks and Key lime blackberry pie.

Order by March 30 for pickup at your choice of Metropolitan Ballroom & Clubroom or Edinburgh USA golf course on Saturday, April 3, 11 a.m. – 1 p.m.

Fogo de Chão—Minneapolis, Downtown
The Brazilian steakhouse will celebrate Easter with a special dine-in brunch menu and takeout option.

  • Dine-in: Served 11 a.m. – 2 p.m., then dinner from 2 p.m. – 9 p.m. (the Full Churrasco Experience is free for kids six and under, half price for those 7 – 12).
  • To Go: A ready-to-eat Easter Day To-Go package that generously serves six includes the choice of two fire-roasted meats, sides, salads, pão de queijo (cheesy bread rolls) and cocoa fudge brownies to share. The package is available for delivery and pickup from Fogo restaurants at any time on April 3 and 4. Pre-order no later than April 1.

Kona Grill—Eden Prairie and Minnetonka
The restaurant, which features a global menu of contemporary American favorites, sushi, and specialty cocktails, is celebrating Easter by offering dine-in (brunch and dinner) and takeout and delivery options.

  • Dine-in on April 4:
    —Honey Ham Brunch: Grilled Honey Glazed Ham, Breakfast Potatoes and 3 Eggs Your Way, $20
    —Easter Ham Dinner: Grilled Honey Glazed Ham, Whipped Mashed Potatoes and Roasted Root Vegetables with Truffle Oil (available all day), $30
    + Lobster Potstickers (dinner only), $19; Mix N’ Match Mimosa Specials and Carrot Cake, $15.
  • Takeout and Delivery: Easter Ham Dinner for Two: Grilled Honey Glazed Ham, Whipped Mashed Potatoes, Roasted Root Vegetables with Truffle Oil & Carrot Cake, $70 (single serving $30) and Lobster Potstickers.

Find more information, make a reservation, or place Easter to-go pre-orders online.

The Lexington—St. Paul
Easter Brunch To-Go ($120, serves 4): Each take-and-warm meal kit includes roasted ham, grilled pineapple, maple jus, hash brown casserole, Lexington garden salad, green beans almondine, Grandma’s bakery milk buns and key lime pie with vanilla bean whipped cream. Order by March 31 for pickup on April 3, 1 p.m. – 3 p.m. or April 4, 8:30 a.m. – 10:30 a.m.

Mason Jar Kitchen Takeout Easter Meal Options

Photo: Mason Jar Kitchen

Mason Jar Kitchen—Eagan
Mason Jar Kitchen is offering a ready-to-serve meal that can be customized with a range of add-ons ($135, serves 4-6).

  • Takeout Easter meal includes a duo of herb-roasted strip loin and honey-glazed ham, au gratin potatoes with shallots, buttered green beans, choice of garden or Caesar salad, and dinner rolls.
  • Add-ons include: Key lime pie, Easter-themed cupcakes and macarons, a ham-and-cheddar egg scramble, mimosa kits, Bloody Mary kits, wines, and a fresh floral centerpiece.

Order online by 5 p.m. April 2, pick up April 4, 9 a.m. to 4 p.m.

Red Cow & Red Rabbit—Minneapolis and St. Paul
Enjoy Easter brunch or dinner at home this year with Easter Kits To-Go; just heat and serve. Choose from three options:

  • Easter Breakfast ($79, serves 4-6): Includes spinach, brie and sun-dried tomato quiche, assorted sausages, roasted red potato with onion and peppers, caramel rolls and arugula salad.
  • Easter Ham Dinner ($179, serves 4-6): Includes local, Compart Duroc ham with glaze, roasted cauliflower, smoked gouda hash browns, green bean casserole, artisan bread, charcuterie board and carrot cake.
  • Easter Beef Tenderloin ($229, serves 4-6): Includes certified Angus roasted beef tenderloin, roasted cauliflower, smoked Gouda hash browns, green bean casserole, artisan bread, charcuterie board and carrot cake. Plus, you can order menu items al la carte to personalize your meal.

Order online by March 29 for pickup at the Red Cow Uptown location on April 3, 9 a.m. – 4 p.m. (The restaurants are also available for dine-in regular menus.)

Ruth’s Chris Steakhouse—Minneapolis, Downtown
The steakhouse is celebrating Easter by offering up a special at-home Easter celebration feast and dine-in is available.

  • Takeout Easter Celebration Feast ($180, serves 4): Features a choice of salad (Caesar or Steak House Salad), Roasted Beef Tenderloin, Garlic Mashed Potatoes, Creamed Spinach and Cheesecake. Order by April 2 for pickup on April 4.
  • Dine-in: Guests dining in-restaurant can enjoy the regular menu and Spring Featured Items like a Tomahawk for two. More information, to place a to-go order, or make a reservation.

Vann—Spring Park
Located on Lake Minnetonka, aptly named Vann (pronounced “von”) is Norwegian for ‘water.’ On Easter, it will be open its normal Sunday hours (5 p.m. – 10 p.m.), but is featuring a special dine-in menu for the day ($65 per person, one selection from each course).
—First course options: Deviled eggs (cucumber, caviar, dill), octopus (lemongrass, nitsume, basil) and raw cabbages (Parmesan vinaigrette, breadcrumbs, pickled shallots)
—Second course options: Sturgeon (green apple soubise, broccolini, radicchio), roasted rabbit (English peas, maitake, sauce chasseur) or braised Waygu beef (Brussels sprouts, sunflower seeds, shimeji mushroom)
—Third course options: White chocolate “kvikk lunsj” (chocolate ganache, matcha caramel) mango cremeux (banana sorbet, candied hazelnuts)


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Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine and spirits. She rarely meets a chicken she doesn’t like, and hopes that her school-age son, who used to eat beets and Indian food, will one day again think of real food as more than a means to a treat—and later share this with his younger brother.