As one of the busiest restaurant days of the year, Mother’s
Day is an easy opportunity for added revenue. The day is all
about comfort and capitalizing on demand which, more often than
not, is for an indulgent brunch. Small twists on brunch favorites
can add matriarch-pleasing elegance without drastically raising
cost – stew apples with Madeira and pair them with flaky
croissants and homemade butter; poach eggs not in water but
in wine, and spike the accompanying hash with rich duck confit.
Resist the impulse to make French toast, and use brioche instead
as a buttery anchor for greens, eggs and ham, or an architectural
focal point on a plate of foie gras, hazelnuts and calvados.