There are still some reservations left for Christian Graves' Mother's Day brunch, which includes chocolate waffles for kids and a prix fixe menu adults. Bartender Nate Howell is putting together the mother of all Bloody Mary bars, which includes garnish options of house made cheeses, pickled veggies and cured meats. Brunch is $30 for adults and $10 for kids and served from 9 a.m. to 2 p.m.

Treat your mom to a swanky lunch on Sunday, she deserves it. Eddie V's downtown will be open during the day on Sunday with lunch entree-sized portions of their signature steak and seafood specialities.

Tidal's three-course San Diego Mother’s Day brunch in San Diego includes a view of Mission Bay bottomless mimosas. It runs from 11 a.m. to 2 p.m.; $55 Adults / $25 Kids.

Treat your mama to some Southern hospitality. ACME's weekend brunch, which runs from 9 a.m. to 3 p.m., includes pecan sticky buns, fried chicken and waffles and specialty champagne drinks.

There are still a few tickets left for Mother's Day brunch at Thorn St. Brewery & Carnitas Snack Shack; the $35 ticket includes a buffet style brunch and 3 beers for adults. On the menu: house smoked salmon Benedict, Smokehouse Kings bacon, Max's sausage gravy and biscuits and more.

Moms get free bottomless mimosas here on Mother’s Day, when their brunch runs from 10 a.m. to 3 p.m. and includes chicken and waffles and shaved bacon Benedict. Sunday drinks specials includes $5 Bloody Marys with Ballast Point Fugu Vodka and Ballast Point Bloody Mary Mix and $3 select draft beers.

Open tables are still available for their Mother's Day buffet brunch, which runs from 10 a.m. to 3 p.m. Adults are $55, which includes unlimited champagne; an extra $5 gets you access to the Bloody Mary bar. There will be made-to-order waffles, a carving station from prime rib, plus fresh oysters, seafood chowders, made-to-order pasta and a dessert table.

Executive chef George Morris' Mother’s Day Brunch specials include a Chicken n' Waffled Benedict made with fried Mary's chicken, poached eggs, red pepper, Belgian waffle, and hot sauce hollandaise and an Almost Summer Scramble made with morel mushrooms, fava beans, green garlic, heirloom tomatoes and crème fraîche. For dessert, Chef de Cuisine Tommy Fraioli offers up his signature Blueberry Bread Pudding.