Easter Options

Easter is approaching and Boston area restaurants are pulling out all the stops to celebrate the holiday. See what your favorite chefs are up to on Sunday, April 11th. We recommend making your reservations as soon as possible.

Avenue One
Chef Brad Ozerdem has an Champagne Jazz Brunch planned for Easter Sunday at Avenue One. Brunch will be available from 10:00am until 2:00pm and will offer options like cheese blintzes with sour cherry compote; made to order omelettes; garlic studded leg of lamb stuffed with spinach and sun dried tomatoes; and desserts like crème brulee, fruited trifle, chocolate dipped strawberries and silken mousses. They’ll also be offering a buffet specially designed for the little ones with kid friendly options like chicken nuggets, French fries and mac and cheese. A kids’ craft station and a bunny will be on hand to keep the kids entertained – adults can listen to a live jazz trio. The price for adults is $41.95. Children twelve and under cost $20.95 and children under five eat for free. A five percent tax and seventeen percent gratuity will be added to each check. Call 617.422.5579 to make reservations.

This Easter, chef Dante deMagistris has created a seasonal, prix-fixe menu featuring some traditional recipes from his Nonna’s kitchen and popular favorites from blu’s original brunch menu. Expect dishes like “Pizza Chiena” – Italian style quiche with egg, ricotta, fontina, prosciutto and soppresata; big cut brioche French toast with poached apricot, maple syrup and spiced butter; and eggs benedict over crusty baguette, Westphalian ham, grilled asparagus, and classic Hollandaise sauce. There’ll also be an array of irresistible desserts like Neapolitan Easter cake with wheat berries, cinnamon ice cream and orange blossom; and blu’s Chocolate hazelnut filled crepes with caramelized bananas and toasted chicory ice cream. The $48 pre-fixe menu includes appetizer, entrée and dessert and will be available from 11:00am until 2:00pm. Call 617.375.8550 for reservations.

Cafe Fleuri at the Langham Hotel
Café Fleuri celebrates Easter Sunday with an elegant brunch that’s got something to please every palate. Executive chef Daniel Kenney will be offering traditional Easter specialties at more than eight buffet stations. Keep an eye out for the ever-popular dessert buffet from pastry chef John Quinn, which is bound to include his specialty desserts like dark chocolate sabayon mousse torte; coconut milk chocolate crème caramels and Café Fleuri’s signature dessert, chocolate croissant bread pudding. The celebration also includes lots of family fun, with a balloon artist, face painter, magician and a visit from the Easter Bunny. A jazz trio will also provide lively entertainment. The $68 price tag for adults includes a glass of sparkling wine or Mimosa. Brunch costs $28 for children 12 and under and nothing for children four and under. Reservations are required, so call 617.451.1900.

Caffè Umbra
Easter Sunday at Caffè Umbra includes a three-course Italian dinner from chef Laura Brennan, including the option of a delicious dessert buffet. Seatings for dinner start at 1:00pm. Dinner will cost $35 per person excluding alcohol, tax and gratuity. Reservations can be made by calling 617.867.0707.

Easter Brunch at the Harvest will be available from 1:00-3:00pm. Chef Eric Brennan‘s three course prix fixe menu boasts dishes like smoked salmon carpaccio with peekytoe crabmeat dressed with lemon-chive crème fraiche; New England lobster chowder; the Harvest benedict duet of crab and avocado with smoked ham and asparagus and roasted red pepper hollandaise and roast leg of spring lamb with soft white corn polenta with green garlic. Pastry chef Molly Hanson will be offering up coconut cake with chocolate cream, crème anglaise; lemon-orange tart rhubarb compote; and malted chocolate custard with bull’s eye cookies. Brunch costs $42 per person. Call 617.868.2255 for reservations.

UpStairs on the Square
UpStairs on the Square will be open for both brunch and dinner on Easter Sunday. Brunch will be available from 11:00am until 3:00pm at the Monday Club Bar where chef Susan Regis will be rolling out a menu featuring selections like chestnut crèpe with fresh ricotta and brandied cherries; lobster and sweet potato hash; and maple sugar roasted ham and eggs benedict. Brunch costs $48 per person and $24 for children under 12. From noon-6:30pm. Chef Amanda Lydon will be offering a four course Easter Dinner in the Soiree Dining Room. Some samples from the special menu include white gazpacho with lobster, green grapes and Marcona almonds; potato gnocchi with fava beans, morel mushrooms and guanciale; Jamison Farm lamb chops with warm borlotti bean salad and green garlic vinaigrette; line-caught halibut with caramelized turnips, carrots and baby artichokes; and cappuccino custard with espresso eclairs and chocolate pinenut cookies. Dinner the four-course dinner costs $68 per person and $34 for children under 12. Reservations can be made by calling 617.864.1933.

The Blue Room
For something a little more casual, that won’t break the bank, the Blue Room is now taking reservations for their delicious, award-winning, buffet-style brunch. The brunch costs $21 per person and reservations are a must, so call 617.494.9034 to make your reservations seatings at 10:00am, 12:00pm and 2:00pm.

Raphael Bar Risto
Chef Ralph Conte invites guests to celebrate Easter at Raphael Bar Risto from 2:00pm until 10:00pm. Usually closed on Sundays, Conte will be opening the restaurant for the holiday, and serving his signature progressive Italian cuisine. Call 401.421.4646 for reservations and more information regarding the menu.

This Easter Sunday, Rialto will open its doors at 4:00pm to celebrate the holiday. Reminding us that spring ingredients are finally here, Chef Jody Adams has created a variety of seasonal specials, like tagliatelle with fresh peas, prosciutto, fine herbs and lemon cream and herb crusted leg of lamb with roasted asparagus, morel mushroom and potato gratin, and baby carrots. Reservations can be made by calling 617.661.5050.

You may also be interested in