Best Spots for Easter Brunch

April 06, 2012 | by —Elle Eichinger | Homepage

Brioche French toast at Hub 51. 

Balsan
10:30 AM–2:30 PM
Easter is the perfect time to debut the freshest ingredients of the new season, which is exactly what Chef Danny Grant plans to do for Easter brunch at the Waldorf Astoria’s modern bistro, Balsan. The three-course meal includes a shared starter of danishes, scones, charcuterie, and cheeses; an entrée—the eggs benedict with artichoke barigoule, speck, and arugula is a must, as is the lobster salad—and a dessert. Bloody Marys and other cocktails are available after a complimentary mimosa. $90/adult, $45/child under 10. 11 E. Walton Pl., 312-646-1400

Hub 51
10 AM–2 PM
The atmosphere will be slightly more casual at River North hotspot Hub 51, where Easter brunch comes in the form of a seemingly endless buffet of sweets and savories, from thick-cut brioche French toast to short ribs benedict. The Melman-made mainstay will also feature brunch sushi and dessert bars (the latter with a bevy of mini cakes and brownies) and a beverage cart of zesty cocktails. $30/adult, $15/child 12 and under. 51 W. Hubbard St., 312-828-0051

North Pond
10 AM–5 PM
If you want to escape the bustle of downtown but stay in the city, Lincoln Park’s North Pond is the perfect brunch locale. Come Easter Sunday, Chef Bruce Sherman presents a three-course menu of dishes such as the chicken-stuffed tarragon crepe with poached farm egg, grilled asparagus, spinach, and truffle jus, and desserts ranging from rich white chocolate mousse to lighter key lime curd served with fruit. Not an early riser? North Pond is serving brunch all day. $70/adult, $40/child. 2610 N. Cannon Dr., 773-477-5845

David Burke’s Primehouse
10 AM–3 PM
A steakhouse may seem an odd place to brunch, but the David Burke’s Primehouse Easter rendition of a morning meal might change your mind. The restaurant starts the three-course offering with French toast cupcakes and hot cross buns, and finishes with cheesecake lollipops and peach blueberry crisp. The main course in between is more in line with traditional steakhouse fare (filet mignon is on offer) but also includes dishes like the herb roasted leg of lamp with spring peas and minted jus. Mimosas are bottomless for an extra charge and the Bloody Marys served four different ways are not to be missed. $35/person. 616 N. Rush St., 312-660-6000

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