Hop to It: Great Easter Brunch Specials in Denver

easter sunday brunch

Crab and Shrimp Benedict from SOL. Courtesy SOL Mexican Cocina

There’s no day that begs for a special brunch quite like Easter Sunday. This year (April 16), we’ve got you covered with ideas for making your holiday fun, unique and tasty. Bring friends and family, gather around a delicious meal and raise a glass (and a fork) to the holiday and warm weather season.

Del Frisco’s Double Eagle Steakhouse
8100 E. Orchard Road

Executive chef Mario Hernandez has concocted a classic Easter Brunch menu at Del Frisco’s Double Eagle Steakhouse, featuring a filet egg benedict, lobster benedict and prime rib. For libations, try a cranberry fizz champagne cocktail or the Ketel One bloody mary. Reservations required.

1881 Curtis St.

Elway’s, one of Denver’s premier steakhouses, is offering an Easter Sunday buffet that includes a cold station (fresh fruit, cheese, charcuterie, chilled seafood), a hot station (pan-seared salmon, prime rib, made-to-order omelets) and mouth-watering desserts (bananas foster cheesecake, chocolate praline dacquoise, blueberry white chocolate mousse cups) from 11 a.m. to 2 p.m.; $84 per person; $32 for children younger than 12. Complimentary valet parking.

Milk & Honey Bar + Kitchen
1414 Larimer St.

This Larimer Square favorite is excited to announce the launch of its newest brunch menu. In addition to old favorites like the roast brisket hash and the “eggs in purgatory” with spicy tomato and grits, there’s a whole list of new options to explore. Check out the half-pound breakfast burger with truffles, gruyere, tomato, arugula, bacon and egg, or the grilled salmon with warm potato, mixed greens and sesame ginger vinaigrette. And don’t forget the drinks. The breakfast shot is made with Jameson, butterscotch and O.J., while the chocolate egg cream is prepared with Maker’s Mark, mocha, milk and soda. Saturdays and Sundays from 11 a.m. to 3 p.m.

Ocean Prime
1465 Larimer St.

Check out Ocean Prime this Easter Sunday for a special brunch menu beginning at 11 a.m. including blood orange mimosas for $9, blackened salmon salad with goat cheese and candied walnuts for $18, and braised short rib surf and turf for $22.

Perry’s Steakhouse & Grille
8433 S Park Meadows Center Drive

Stop by Perry’s after 11 a.m. to order anything off the dinner menu, or come in from 4-9 p.m. for a special three-course Easter meal priced at $29.95 per person. The Easter menu includes a salad, Perry’s Famous Pork Chop and a dessert trio.

SOL Mexican Cochina
200 Columbine St.

SOL Mexican Cocina in Cherry Creek is offering a Baja-inspired Easter brunch with creative dishes that will take you away from the ordinary. For $12.75, try the souffle carlotta, SOL’s version of French toast—rich and creamy bread pudding spiked with Patron Citronge and lemon zest, butter-sautéed and drizzled with organic agave syrup, topped with mango, berries, vanilla whipped cream, almonds and powdered sugar. Or, if you’re in the mood for savory, indulge in the crab & shrimp cakes ‘benedicto’—fried crab and shrimp cakes topped with poached eggs and chipotle-orange hollandaise sauce, double smoked bacon, avocado and refried black beans for $19.50. In addition to seating in the dining room, SOL offers a bright, private dining space that can hold up to 24 people (by reservation only).

Stir Cooking School
3215 Zuni St.

Want to cook for yourself this Easter (and impress friends and family while you’re at it)? Join Stir Cooking School on April 11 at 6:30 p.m. to learn a surprisingly easy menu for Easter dinner. The dishes are seasonal, feasible and gluten free. Featured items: pea salad with radishes, feta and mint; spice-crusted roasted rack of lamb with pan sauce; roasted asparagus with pancetta, shallots and lemon; creamy leek and Yukon Gold gratin; and chocolate covered strawberries.

Wild Standard
1043 Pearl St., Boulder

If you find yourself in Boulder this Easter, stop by Wild Standard, a farm-to-table favorite that focuses on creating dishes with seasonal, sustainable and humanely-sourced ingredients. Top offerings include the kale salad made with tamari, lemon evoo and avocado; beer-Battered wild salmon tacos made with slaw, pickled red onion, avocado and cilantro; a chef’s selection of fresh oysters served with cocktail sauce and mignonette; and Thai green curry mussels made with green garlic, coconut milk, cilantro and Fresno chili.

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