Top Ten Easter Brunches in Broward

Top Ten Easter Brunches in Broward
It's brunch time at Chima!

Put on your Easter bonnet — make sure there's plenty of frills upon it. It's time for Easter parades and egg hunts and pictures with the Easter Bunny and, yes, even church. Then, after all that — for us foodies anyway, for whom gustation is basically religion — there's the most important part of the day: brunch.

It's about four hours of sitting at a table stuffing your face, and you love it.

Brunch is the greatest of all meals. It's the perfect blending of breakfasty overindulgence mixed with lunch's midday guiltless necessity. It's about lingering. It's about long, drawn-out, mimosa-filled meals with eggs, lamb, candies, and whatever else your little heart desires. It's about four hours of sitting at a table stuffing your face, and you love it.

Whether you're looking to entertain the little ones while sipping on bottomless orange juice and sparkling wine, to celebrate the recent change in season, or just to get wasted during brunch on a Sunday, there's no dearth of holiday options.

Chima's seafood salad.
Chima's seafood salad.

Here are the ten best Easter brunches in Broward County:

1. Chima Steakhouse

Holidays are about kicking back and relaxing with as much food as you can possibly eat. On Easter Sunday, Chima Steakhouse is offering its authentic, all-you-can-eat Brazilian rodizio menu with some special treats. Open for lunch from noon to 3 p.m. and dinner from 4 to 9 p.m., the restaurant will feature a face painter (onsite from 1 to 5 p.m.) and goody bags for the little ones and Easter-themed alcoholic bevvies for the grownups. The candy-inspired drinks include jellybean, coconut splash, chocolate raspberry martini, coconut island, and the old reliable mimosa — each of which is $10. As usual, the rodizio selections include more than 16 rotisserie options, like top sirloin, filet, lamb, chicken, and fish. A gourmet salad bar offers choices ranging from Waldorf, seafood, and endive salads to smoked salmon, beef carpaccio, and traditional Brazilian dishes. On the holiday, the rodizio and salad bar cost $42.50 per person. The salad bar with grilled salmon and swordfish is $22.50. Rodizio is $21.50 for kids; those under 6 eat for free.

Chima Steakhouse is located at 2400 E. Las Olas Blvd., Suite R, in Fort Lauderdale. Call 954-712-0580, or visit chimasteakhouse.com.

2. Blue Moon Fish Co.

One of Fort Lauderdale's most beloved brunch spots is offering a couple of special holiday options this year. For $58.95 (excluding tax and tip) per person, the Easter Brunch Buffet offers more than 16 food stations, including raw bar, charcuterie, pasta, and omelets. Available from 10:30 a.m. to 3 p.m., the renowned brunch is served with impeccable views of the Intracoastal Waterway. For anyone looking to get even closer to the water, Blue Moon is catering brunch aboard the Floridian Princess. For $75 per person (excluding tax and tip) and $34 per kid, the onboard meal includes 16 food stations along with bottomless champagne, mimosas, and bloody marys. Cruises board at 11:30 a.m. and 2:30 p.m.

Blue Moon Fish Co. is located at 4405 W. Tradewinds Ave. in Lauderdale-by-the-Sea. Call 954-267-9888, or visit bluemoonfishco.com.

3. Steak 954

In South Florida, it's nice to celebrate any holiday with a view of the beach — it's all about bragging rights. Steak 954 has got that angle covered. The Fort Lauderdale beachfront restaurant is offering special Easter classics, like deviled eggs with caviar and pickled veggies ($12) and filet mignon with sauce foyot, breakfast potatoes, and salad ($24). Less conventional options are also on the menu, such as little-neck clams with chorizo, fingerling potatoes, charred tomatoes, and salsa verde ($17). Lamb sausage gravy with homemade biscuits ($15) is another creative twist on two classics. To finish, the restaurant is offering a bunny-appropriate sticky carrot cake with crème fraîche ice cream and cognac butterscotch — we dare you to try topping that yourself.

Steak 954 is located at 401 N. Fort Lauderdale Beach Blvd. in Fort Lauderdale. Call 954-765-3100, or visit steak954.com.

4. Thasos Greek Taverna

Easter fare differs across the world. Why not go Greek this year? Thasos Greek Taverna is serving a traditional à la carte lunch this year. Magiritza, a classic Aegean Easter soup made of lamb offal ($10), is on the menu. Kokoretsi, another authentic Greek Easter dish made of skewered lamb parts ($15), will be offered. Baby lamb on the spit with roasted red peppers and string beans ($30) is another time-honored option. All dishes will be served with eggs and the traditional Greek Easter bread, tsourekia. In addition to the specials, the full menu is available. The restaurant opens at 2 p.m.

Thasos Greek Taverna is located at 3330 E. Oakland Park Blvd. in Fort Lauderdale. Call 954-200-6006, or visit thasostaverna.com.

5. Riva Restaurant

Set right on the beach, Fort Lauderdale Marriott Harbor Beach Resort's oceanfront Riva Restaurant is offering an Easter Sunday brunch in the sun. With unparalleled views of the Atlantic, the restaurant will serve a buffet-style meal with something for everyone. It includes chilled seafood, waffle, carving, and omelet stations; pan-seared snapper; and a dessert bar with a chocolate fountain. It costs $75 per adult ($35 per kid) with bottomless mimosas included. Seatings take place at 10 a.m., noon, and 2 p.m.

Riva Restaurant is located at 3030 Holiday Drive in Fort Lauderdale. Call 954-765-3100, or visit marriott.com/hotels.

6. Ocean 2000

Pelican Grand Beach Resort is serving a special Easter brunch right on its beachfront veranda, with reservation seating at 11:30 a.m. and 1:30 and 3:30 p.m. Along with prix fixe menu selection, there's an à la carte menu, with dishes ranging from Spruce Point smoked salmon and bourbon brown-sugar-glazed pit ham with spicy pineapple chutney to omelets made to order and oven-roasted leg of lamb rubbed with garlic and savory herbs. The prix fixe menu options cost $65 for adults, $32 for kids 12 and under, and free for kids 4 and under.

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