Mother’s Day is traditionally the busiest restaurant day of the year, with 80 million Americans taking mom out for a meal, according to the National Restaurant Association. In contrast, many dads end up barbecuing their own steak in the backyard on Father’s Day. It doesn’t seem fair. “I think fathers get a raw deal,” says Sukhy Collins, co-owner of DAD’S KITCHEN, a restaurant and taproom in Land Park. To make up for the imbalance, Collins and her business partner work to make dads feel special on Father’s Day. Last year, they held a trivia contest and handed out T-shirts and hats to the winners. For this year’s brunch, Dad’s will have special beers on tap from 10 craft breweries, including Bike Dog, New Helvetia, Track 7, Berryessa and New Glory. Dad’s brunch menu isn’t dainty, with dishes like chicken fried steak and eggs, biscuits and gravy, and the Hacienda Hottie breakfast sandwich (eggs, bacon, jack cheese and jalapenos on sliced sourdough). And the ambience is perfect for guys. “The taproom has a dude lounge feel to it,” says Collins, comparing it to a man cave. “It’s like eating in your living room.”
DE VERE’S IRISH PUB in midtown and Davis is another good place to take your pop for brunch. On Father’s Day, the TVs will be tuned to baseball and golf. (The final of the U.S. Open takes place that day.) Co-owner Simon de Vere White promises “manly” drinks and food specials with “lots of bacon,” not to mention the regular menu’s Fry Up, featuring four kinds of meat: bacon, Irish banger and white and black pudding. The pub, which hands out flowers to moms on Mother’s Day, has no plans to do the same for dads. “We don’t give dad a rose,” says de Vere White. “We give him a slap on the back.”
[“source=sacmag”]