Musashi’s Japanese Steakhouse
4315 N. Western
musashis.com
602-5623
You
can never go wrong with sushi. From noon to 9 p.m. Sunday, rolls are
half off when you order a grilled entree more than $35. Don’t leave
without trying some of the hibachi-style fried rice. Oh, and Mom will
get a free dessert!
The Melting Pot
4 E. Sheridan
meltingpot.com
235-1000
Mom
should celebrate with fondue and a “mom-osa” in a commemorative glass.
The prix fixe four-course meal includes tomato and cheese fondue,
mandarin and almond salad and her choice of entree — filet, chicken,
garlic shrimp or barbecue.
Inspirations Tea Room
2118 W. Edmond, Edmond
inspirationstearoom.com
715-2525
Delight
in the special Mother’s Day tea brunch throughout the weekend.
Inspirations’ luxurious meal will include a smorgasbord of sandwiches,
cheeses and vegetables, as well as other light lunch items. Reservations
are required.
Nonna’s Euro-American Ristorante & Bar
1 Mickey Mantle
nonnas.com
235-4410
From
11 a.m. to 2 p.m. Sunday, enjoy the regular lunch menu as well as
Mother’s Day specials. Don’t pass up the mango crab stack or cup of
tomato bisque. Don’t pass up the amazing desserts, either. Try the
banana cream pie.
Deep Fork Wood Grill & Seafood
5418 N. Western
deepforkgrill.com
848-7678
Enjoy
a four-course prix fixe extravaganza. Start with a salad or the sweet
tomato crab bisque and dine on eggs Benedict or smoked ham, to name a
few. Dessert is a choice between chocolate cake, cheesecake or crème
brûlée.
LD’s Specialities & Gourmet Cafe
234 N. Mustang, Mustang
376-7277
From
10 a.m. to 1 p.m. Saturday, the fourth annual Mother’s Day buffet
offers a spread of delicious cafe-esque choices for Mom. Try one of the
quiches or a hearty helping of spring salad with house-made
raspberry-lime vinaigrette.
La Baguette Bistro
7408 N. May
labaguettebistro.com
840-3047
La Baguette encourages any sort of celebration, so bring Mom in for brunch. Try the famous Zudhi omelette or one of its crepes. Take some roasted beets and manchego home for later.
Photos by Shannon Cornman and Mark Hancock
This article appears in May 1-7, 2013.