Easter of Eden: Last-Minute Easter Brunch Ideas
It’s not too late to make Easter brunch plans at one of the region’s better restaurants, and if you’re a brunch lover like us, you know that Easter Sunday is like the Super Bowl of brunches, where chefs get a once-a-year chance to conjure up creative concoctions to sate your appetite regardless of your religious persuasion. So as our Easter present to you, here are a handful of regional eateries that make us want to skip the search for Easter eggs and get right down to eating them.
The elegant Firehouse in Old Sacramento will be serving one of its only two brunches of the year (the other is on Mother’s Day, of course), and chef Deneb Williams has dreamed up breakfast entrees like Pork Chops & Eggs and a Tuscan Eggs Benedict (with sliced prosciutto and carmelized onions), but the pièce de résistance must be the “Chocolate Easter Egg” dessert, comprised of white chocolate mousse with a passion fruit “yolk.” 916-442-4772
There will also be a rare brunch sighting at downtown’s Cafeteria 15L on Sunday with a brunch menu that features a pork belly eggs Benedict and a banana French toast. 916-492-1960
Hoppy Brewing Company on Folsom Boulevard will be serving up no less than a pecan pie French toast. Bonus for the parents: Every diner walks out with a 22-ounce bottle of Hoppy Beer that’s included in the price of the meal. 916-451-4677
Over in Arden-Arcade, Ettore’s European Bakery & Restaurant will be serving up an Easter brunch as well, but it’s the pastries that will really get you hopping. Just feast your eyes on the Easter Petit Fours (pictured above), made with almond cake, raspberry jam and a chocolate coating adorned with bunnies, birds and Easter eggs. 916-482-0708
In Roseville, Paul Martin’s offers a special Easter menu that includes items like a French toast with vanilla bean cream and maple-bourbon syrup(!), or a Dungeness crab omelet. 916-783-3600
Over in Woodland at Tazzina’s Bistro, the prix fixe menu offers up choices like the stuffed challah French toast with Cointreau and marmalade cream cheese and the creative Eggs Sardou, which are poached eggs on artichoke bottoms with creamed spinach and hollandaise. 530-661-1700