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Mimi's is a Oui Bit French in its Approach to Delicious Dining


Mimi's Cafe, a restaurant chain California is proud to call its own, was established in the Anaheim in 1978. Carl Karcher, the local burger king, had been around serving fast food meals at Carl's Jr. in Anaheim long before this new kid on the block began serving American sandwiches, soups and salads, with a twist--there's just a oui bit of flavor and preparation borrowed from the French. Reminded of the French villages, people and food he encountered during his WWII service, Arthur J. Simms gave this cool California restaurant a French flavor.   With good food, sizeable amounts and reasonable prices...the perfect combo for a sit-down restaurant, Executive Chef Adam Baird goes on food research tours to France and the junior sommelier always tries to break the mold with fresh ideas, and fresh combos of food and wine pairing.

Now located in 22 states with around 144 restaurant locations, Bob Evans Farms Inc. owns Mimi's (see for locations), and seems to do quite well in California still. There are  58 Mimi's  restaurants in California, with the strongest showing in the north and south, but not much in the middle on the Central Coast (except Ventura.)  Also see our page with locations in California!


Colorful French-cottage themed buildings and lush gardens along with inspiration from Europe and a remarkable French woman all contribute to the restaurant's great success and growth over 30 years or more.

Today, Mimis Cafe operates in 22 states. We are known for our warm, attentive hospitality, delicious fresh cooked meals and quaint cafe charm. Mimi's is open all day, with tasty breakfasts, lunches and dinners that feature fresh, quality ingredients with seasonal offerings and healthy options. We are an excellent place to host parties and we also provide our great meals to-go.
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Mimis Cafe is a collection of upscale casual dining restaurants with 144 locations in 24 states as of the end of the fourth fiscal quarter (April 24, 2009). Mimis Cafe is a unit wholly owned by Bob Evans Farms, Inc. a publicly traded company (NASDAQ ticker symbol BOBE), known and loved for its full breakfast, lunch and dinner menus with high-quality, eclectic cuisine, unparalleled service and tastefully appointed décor.



One of the best things about Mimi's is that when you are with family and large groups or meetings, the menu seems to offer something for every diner. The staff is willing to leave off ingredients for you whenever possible, and the interesting menu with great salads, seasonal soups and and ever-changing menu don't allow much time for getting bored, especially if you are frequent diner. See more restaurants in California that we like.



Chef Adam's Bread Pudding with Sauce

Note: Mimi's is known for its muffins served with many meals. Fresh made from scratch, they melt in your mouth. The desserts are one of the restaurant's fortes, as well.


Bread Pudding and Whiskey Sauce

Serves: 6, Preparation Time: 20 min, Cooking Time: 40 min - Click here to download Recipe PDF

Bread Pudding:
1 loaf French bread (cut into 1" cubes)
½ cup Raisins (soak ½ hour in
warm water and drain)
1 pinch Nutmeg
¼ lb. Butter (melted)
¼ cup Sugar
2 tsp. Vanilla
1 qt. Half & Half
4 Eggs (beaten)

Whiskey Sauce:
½ lb. Butter
2 cups Sugar
¼ cup Whiskey
4 eggs (beaten in a small bowl with
the whiskey)


1. Fill a 9"x 9"x 2-½" baking pan with the bread cubes and sprinkle the raisins on top. (Use enough bread to come to the top of the pan. You might not use the whole loaf).

2. Whisk the remaining ingredients together to make a batter, pour over the top of the bread and stir lightly. Allow the bread to soak ½ hour. The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan.

3. Bake in a 325° oven for about 40 minutes, until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft. You can make this ahead of time and heat it in the microwave oven later.

Whisky Sauce:

1. Melt butter in a small saucepan over low heat. Add sugar and stir well. Remove from heat, let cool slightly, then quickly whisk in the beaten eggs and whiskey.

2. Put the sauce back on the stove over low heat and whisk constantly until the sauce has thickened slightly. (If it's overcooked, the sauce will curdle). Keep the sauce warm until serving. If you like, you can serve the bread pudding with a sprinkle of powdered sugar and a scoop of your favorite ice cream.



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