Red Cow, the family-owned local favorite that’s been redefining the modern tavern experience in the Twin Cities since 2013, is ushering in a new era with the launch of an all-new brunch menu and expanded catering. Both menus are now aligned with Red Cow’s recently refreshed main menu – bringing together bold flavor, thoughtful presentation, and community-focused hospitality under one cohesive vision.
“We’ve always defined Red Cow as a 21st-century tavern,” says Michael Giacomini, Vice President and longtime leader in the family-run business. “That’s been our mission since day one: to serve elevated comfort food in a welcoming environment – great burgers, great cocktails, great wine and beer, but not at $45 a plate.”
Now, more than a decade in, Red Cow is reimagining what that mission looks like in today’s food landscape – where customer expectations have evolved and health-conscious, flavor-forward dining has become the norm.
A Brunch Menu with Baja California Soul
Red Cow’s brunch has been a part of the menu since 2015, but the new version is a full reimagining. Offered on Saturdays and Sundays, and inspired by the vibrant, airy flavors of Baja California, the menu has been enhanced to offer a lighter, fresher brunch experience, without losing the indulgent comforts that make brunch so beloved.
“Our inspiration was to create something that felt fresh and colorful, something that makes you feel good after you eat,” Giacomini explains. “It’s Baja California – not Southwest. Light ingredients, bright flavors, and dishes that deliver on value and taste.”
Fan-favorite dishes include the breakfast burrito served with fresh salsa verde and the huevos rancheros, both showcasing that Baja-style influence. More familiar offerings like steak and eggs and the Red Cow egg sandwich offer hearty options with a chef-driven twist.
But it’s the sweet section that Giacomini says really brings the “wow factor.” The crème brûlée French toast – a thick-cut slice topped with fresh berries – is an eye-catching, shareable showstopper. “It’s the real eye-opener,” says Giacomini. Also on offer: triple stack pancakes with caramel sauce and a strawberry-glazed waffle that’s as Instagram-worthy as it is delicious.
To complement the updated food, Red Cow has added espresso machines to all locations and now offers a full coffee program along with fresh-squeezed juices like grapefruit, green juice, blueberry-lemon, and, of course, classic OJ.
“It’s about aligning the whole experience,” says Giacomini. “People want options. Good coffee, refreshing juice, food that feels good – and maybe something sweet to share.”
Brunch Is for Beverages
Speaking of drinks, at Red Cow, brunch isn’t just a meal – it’s an experience, especially when it comes to specialty bevys.
Red Cow’s brunch cocktails – playfully dubbed “Eye Openers” – bring both creativity and fun to the table. Standouts include the Breakfast Old Fashioned garnished with a waffle stick, a Cold Brew Gin & Tonic served over a giant rock that slowly infuses the drink, and the Bloody Derby, a whiskey-based take on the brunch classic.
And for those who can’t decide? There’s the Brunch Flight: a sampler of four mini drinks – Bloody Mary, mimosa, cold brew, and beer – served in custom five-ounce glasses. “Brunch is the meal of beverages,” Giacomini says with a smile. “You’ve got your water, your coffee, your juice, your cocktail – it’s part of what makes it fun.”
Not to be missed are Red Cow’s whimsical cereal milkshakes, available in Fruity Pebbles, Reese’s Puffs, and Cinnamon Toast Crunch varieties. “They’re just fun. They look cool, they taste great, and they guarantee a nostalgic experience for all,” he adds.
Catering that Reflects Red Cow’s Evolution
In tandem with the brunch launch, Red Cow has expanded and refined its catering menu, bringing the same care and creativity found in its restaurants to offices, parties, and gatherings. Originally rooted in slider-style versions of its signature burgers, the catering program now includes charcuterie boards, shareable salads, and chef-driven small bites like ahi tuna poke, tenderloin crostini, and Caprese skewers.
“We’ve really upped our game,” says Giacomini. “It’s not just sliders anymore. We thought, ‘How do we provide curated catering offerings, put the Red Cow spin on it, and ensure an elevated experience outside of our restaurant?’”
Available with just 24 hours’ notice, catering orders can be placed online directly at redcowmn.com/catering, or through Red Cow’s dedicated catering manager, Emily, who helps tailor orders to each group’s size and needs. No order minimum is required for delivery. The catering menu is ideal for office lunches, social gatherings, and graduation parties, with special packages available for larger events. Many items – including the elegant small bites – are exclusive to catering and not available in-store.
A Unified Vision, Rooted in Community
Ultimately, the changes to Red Cow’s menus reflect a broader evolution of the brand: one that
honors its original vision while continuing to grow alongside its guests. “We’ve been open for a long time now, and people’s palates have evolved,” says Giacomini. “There’s more awareness around good food, more expectations. We’ve always been about offering great food at a great value – and now we’re just taking that to the next level.”
201 North Washington Ave. | redrabbitmn.com | 612-767-8855
Our inspiration was to create something that felt fresh and colorful, something that makes you feel good after you eat. It’s Baja California – not Southwest. Light ingredients, bright flavors, and dishes that deliver on value and taste.