Easter Sunday is right around the corner and here are our picks for brunch:
From Brulee’d French Toast to Brisket Hash to S’mores Waffles, St. Philip will offer Sunday brunch from 10am to 3pm. Don’t forget to exit through the Bakeshop and grab a couple of Head Pastry Chef Kerstin Bellah’s Hot Cross Buns, available for the special occasion. Hosting at home? Pick up Hot Cross Buns to-go onSaturday. For reservations, please call 512-358-7445.
Enjoy the great spring weather on the patio at TRACE. From 10:30am to 4:30pm, guests can partake in a three course fixed menu for $55 per person, including a complimentary glass of rosé plus coffee and tea. Some of the prix fixe menu items include: starters such as Crispy Crab Cake with gribiche or Spring Bean Soup with basil pesto; main course such as spinach and Crab Cake Benedict with jumbo lump crab meat, creamed spinach, marinated artichokes, bernaise, Braised Short Rib with crispy slat potatoes, onion confit, sautéed spinach and horseradish demi and Grilled Easter Ham Steak with Anson Mills cheese grits, grilled chorizo, spring onion and bitter orange; Desserts options include Peaches & Cream Mason jar with warm house made peach cobbler, toasted streusel topping, pie crust sweet cream ice cream and Coconut Pineapple with coconut cream, pineapple upside down cake, caramelized pineapple, exotic cremeux.
Head to Searsucker for all day brunch, starting at 10am and continuing until 4pm. Indulge in the Easter Sunday special of Rabbit Sausage Hash with two fried eggs ($15) for brunch or Porchetta with Nettles, Morels, and Fava Sauce ($31) as a dinner special. Stick around for all night happy hour with half off selected apps, $3 beer, $5 wine, $5 infusions beginning at 4pm!
The east-Austin dining destination laV will extend hours for its extremely popular brunch service opening from 10:30am to 3:30pm (though closing that evening for its regular Sunday Supper service). In addition to the plethora of fantastic brunch dishes, the restaurant’s brunch cocktails have been very well received. Options are the House Made Bellini with Chef Janina’s fresh made peach puree for $7 per glass or a pitcher for $28, Bloody Mary with house made bloody mix, fire-roasted Chile, Za’atar Rim for $6, Coffee Manhattan Rye with coffee-infused Amaro, and maraschino for $8. Some highlights of the brunch menu include Chef Janina’s Pastry Basket with croissants, honey cheddar scones, financier as well as her assorted macarons that include mocha, pistachio and lemon. For mains, don’t miss the laV staples including chicken liver pate and malpeque oysters as well as Buckwheat Crepes with whipped ricotta, poteet strawberries and Duck Confit Hash with sweet potatoes, brussel leaves and fried duck egg.
El Naranjo will be open for regular brunch hours from 11am to 2pm. The Oaxacan restaurant on Rainey Street will serve it’s a-la-carte brunch menu in addition to some other specials including White Peach Margarita, Huevos motuleños (traditional from Yucatan, two fried eggs, over a tortilla spread with beans, covered with a tomato spicy sauce, garnished with fried plantains, cubed ham and green peas), Carrot Cake and pozole.