Saddle Peak Lodge
Enjoy a three course menu ($55, $35 kids 12 and under) including starters on Seared ahi tuna salad; Smoked salmon and bagel; and Heirloom tomato salad, arugula, burrata, shallot marmalade, croutons, basil. Entrees are a choice of Pan-roasted Mediterranean sea bass, cauliflower, grapes, brussels sprouts, hazelnut; Leg of lamb sandwich, brie, focaccia, caramelized onions, sweet potato fries; Prime rib, baby carrots, pommes puree, Bloomsdale spinach, horseradish cream; and French toast, candied pecans, banana foster, whipped cream. Desserts include Dulce de leche flan, macerated berries; Chocolate coffee pot de crème, almond-cocoa dust, espresso cream; and Banana huckleberry bread pudding, vanilla bean ice cream. Sunday; 419 Cold Canyon Rd., Calabasas, CA 91302; 818.222.3888
Tam O’Shanter
The Tam’s Easter Brunch will feature The Royal Guards Brunch (6 oz. prime rib, two eggs, brunch potatoes, Yorkshire pudding, creamed corn or creamed spinach), Green Eggs & Ham (two poached eggs, buttermilk biscuits, thinly sliced prosciutto, herbed hollandaise, brunch potatoes), Lobster Filet Oscar (pan-seared filet mignon, sautéed asparagus, butter poached lobster, brunch potatoes, classic béarnaise), and Brioche French Toast (with artisan brioche, bacon or sausage, fresh berries, honey butter, maple syrup). Easter Dinner will feature Herb Smoked Lamb Sirloin (with minted cucumber yogurt sauce, red bliss potatoes, spring pea medley, cucumber ribbons), Toad in the Hole (with filet mignon, Yorkshire pudding, pearl onions, mixed mushrooms, burgundy wine sauce), and Easter Baked Ham (with duchess potatoes, spring pea medley, and a Yorkshire pudding). Sunday, brunch: 10 am-2:30 pm, dinner: 4-9 pm; 2980 Los Feliz Blvd., Los Angeles, CA 90039; 323.664.0228
Chaya Venice
Chaya’s coastal location in Venice is featuring a three course brunch menu ($45, $20 kids) on Easter Sunday. Enjoy cocktail specials including punchbowls and DIY mimosas, and starters like a Thai coconut curry lentil soup, a roasted farmer’s market beet salad with fried Chévre cheese. Entrée selections include: challah French toast, Korean BBQ beef & poached egg with steamed rice and spicy sweet soy sauce, grilled tempeh & curry lentils, or a classic cobb salad with a Venice twist: popcorn shrimp, egg, asparagus, and chopped prosciutto. Sweet dessert options include: warm milk chocolate croissant bread pudding or fresh farmer’s market sorbet & fruit. Sunday, 11 am-3 pm; 110 Navy St., Venice, CA
Chaya Downtown
Chaya’s Downtown location is featuring a three course brunch ($45, $20 kids) which includes 2 complimentary glasses of mimosas or Champagne. First course appetizers include selections like organic white corn puree soup, warm asparagus & Jamón ibérico with soft boiled egg and black truffle dressing, or slow roasted beets & blood orange with spiced walnuts and a cabernet sauvignon dressing. Entrée selections include pappardelle pasta with Australian Wagyu beef & porcini Bolognese, short rib and grilled cheese sandwich or simply grilled Atlantic salmon with arugula & fennel salad. Dessert selections include a flourless chocolate cake with salted caramel ice cream or chocolate croissant bread pudding. Sunday, 11 am-3 pm; 525 S. Flower St., Los Angeles, CA
The Beverly Hilton’s CIRCA 55
The Easter menu includes a traditional holiday brunch buffet ($79, $29 kids) with a sushi & seafood bar, salads, anti pasti, breakfast, carving station, entrées, pastas, soups, fruit/cheeses, desserts and more! Selections include: a Bellini cart, modern Waldorf salad, classic eggs Benedict, omelets, Honey Baked ham, dry aged prime rib, stuffed chicken, and Chef Thomas Henzi’s selection of breakfast pastries and desserts (cheesecake, macaroons, mini cupcakes, and warm bread pudding). Sunday, 11 am-4 pm; The Beverly Hilton, 9876 Wilshire Blvd., Beverly Hills, CA 90210; 310.887.6055
Flemings
the three-course Easter brunch ($40) begins with a choice of appetizer including lobster bisque, modern Caesar or fresh seasonal fruits and continues with a choice of entrée including the Fleming’s signature eggs Benedict, prime rib with a trio of sauces, Blue Crab omelet, Porcini-crusted filet mignon or baked brioche French. The experience finishes sweetly with a choice of dessert that includes the white chocolate bread pudding, cheesecake or walnut turtle pie. In addition, each party will receive a $25 dining card valid for a future visit. Sunday
LIVELLO, L’Ermitage Beverly Hills
Chef Roger Thomas dishes up a blackboard worthy of an Easter feast, with starters including Spring Vegetable Soupwith orzo and caraway seed; Belgian endive, arugula & radicchio salad with walnuts, gorgonzola and red wine vinaigrette; Seared sea scallops with yellow pepper puree, fava beans and pomegranate arils. Mains include Honey-curry glazed lamb rack with mascarpone polenta, Swiss chard and spicy chickpeas; Dover Sole Meuniére with parsley new potatoes and asparagus; Beef Tenderloin Medallions au Poivre with trumpet royale mushroom and zucchini ribbons; and Vegetable pave with raw tomato sauce, chive oil and caramelized Brussels sprouts. Desserts include Boston Cream Pie and Pistachio gelato with dark chocolate sauce, whipped cream and toasted pistachio crumbs. Sunday; 9291 Burton Way, Beverly Hills, CA 90210; 310.278.3344
Four Seasons Hotel Westlake Village
Enjoy a decadent Easter brunch with seasonal dishes and homemade brunch dishes ($119, $59 kids 12 and under). Highlights include Carving Station with Garlic Rubbed Rotisserie of Lamb and Salt Crusted Salmon; Brunch Classics such as Cinnamon Roll Bread Pudding and Eggs Benedict; Seafood and Sushi with East and West Coast Oysters and Caviar on Corn Bilinis; and Seasonal Dishes including Sonoma Duck Breast and Rainbow Cauliflower. Kids’ Station with Belgian Waffles and Chicken Fingers will also be available. To finish, Pastry Chef David Couch has created a Dessert Bar with Flambe Crepe Station, House-made Tarts, variety of fruit cobblers, Grand Marnier Crème Brulee, and more.Guests of the Hotel or Easter Brunch are invited to participate in this fun-filled annual tradition on the Waterfall Lawn—hosted by the Easter Bunny! Treat-filled eggs will be hidden throughout the lawn, waiting for children to uncover the surprise inside. Complimentary coffee and hot chocolate will be offered to all participants. Sunday, 10:30 am-2 pm; Hampton’s, Four Seasons Hotel Westlake Village, 2 Dole Dr., Westlake Village, CA 91362; 818.575.3000
CAST, Viceroy Santa Monica
Join CAST and Chef Tony DiSalvo for a generous Easter Day brunch ($70, $30 kids). Enjoy hand crafted cocktails, bottomless mimosa and a savory selection of market fresh and traditional dishes. There will be a carving station, omelet station, along with salads, dishes like eggs benedict, French toast, pancakes, buttermilk fried chicken and waffles, Tartines, and a dessert buffet with coconut cream pie, carrot cake, and tarts. Sunday, 11 am-3 pm; 1819 Ocean Ave., Santa Monica, CA 90401
Mr. C Beverly Hills
Relax in true Venetian style at The Restaurant at Mr. C or on the hotel’s yacht-inspired pool deck, surrounded by olive trees and shaded under slate grey umbrellas. Enjoy an elaborate buffet brunch ($98, $45 kids 4-12) showcasing classic Cipriani pastas like orecchiette with broccolini, Easter Sunday specials like hand-sliced Prosciutto di Parma, a carving station with slow-roasted leg of lamb and chicken, seared tuna scottato, fresh crudo, made-to-order waffles, pancakes, omelets, and frittatas, a European cheese selection paired with artisanal breads, and more. Plus, enjoy the custom Bellini and Bloody Mary bar featuring freshly squeezed peach, orange, and strawberry juices and all the accoutrements while listening to live instrumental jazz by The Mud Bug Brass Band, a local, eight-piece ensemble. Sunday, 11 am-4 pm; 1224 Beverwil Dr., Los Angeles, CA 90035; Resys: 310.226.6245 or restaurantbh@mrchotels.com
The Deli at Little Dom’s
Pastry Chef Ann Kirk has prepared Easter Egg Sugar Cookies and Birdsnest Coconut Cupcakes, which will be available at The Deli at Little Dom’s the week prior and up to Easter Sunday. 2128 Hillhurst Ave., Los Angeles, CA 90027; 323.661.0055
Bourbon Steak Los Angeles
Chef Kyle Johnson of Bourbon Steak Los Angeles is offering a prix fixe menu ($59), along with a Bloody Mary Cart with your choice of vodka, tequila, mescal or gin for $14. Some menu options include: Grilled Asparagus with a sunny-side egg, hollandaise, and suck prosciutto; House-Made Merguez Sausage; Shredded Kale ‘Waldorf’ Salad; Fried Chicken & Doughnuts; Smoked Salmon Benedict; Deep-Fried Monte Cristo; ‘Bourbon Steak’ Omelet; Creamsicle; and Praline Chocolate Bar. Sunday; 237 S Brand Blvd., Glendale, CA 91210; 818.839.4130
Café Pinot
Enjoy three courses ($55, $19 for kids under 10). Dishes include Potato and Quail Egg Soup with poached lobster, whipped saffron cream, and a potato chip; Warm Poached Duck Egg with asparagus, frisee, hollandaise, shaved speck, blood orange, and a toasted baguette; Smoked Sturgeon with soft scrambled eggs, chorizo, spinach and piquillo pepper gratin, and brioche toast; Braised Rabbit Leg with potato gnocchi, carrot buerre blanc, heirloom carrots, English peas, nettles, and fresh horseradish; and a Candy Bar with Nutella Brownies, malted banana cremeux, bourbon caramel, bacon popcorn nougatine. Sunday, 11 am – 2:30 pm; 700 W Fifth St., Los Angeles, CA; 213.239.6500
Kendall’s Brasserie
Three courses ($42, $19 for kids under 10) include dishes like 5 Mantuka Bay Scallops; Beignets with blackberry compote, almond créme anglaise; Omlette Basquaise with tomato confit, piquillo pepper, onion, chorizo, Petit Basque cheese, and roasted Fingerling Potatoes; Croque Monsieur with Tavern ham, Gruyére cheese, Béchamel, petite salad, and pommes frites; and Sobao Cake with butterscotch, white chocolate & basil mousse, lime cubes, and basil lime froyo. Sunday, 10:30 am – 3 pm; 135 N. Grand Ave., Los Angeles, CA; 213.972.7322
Ray’s & Stark Bar
Dishes include “Toad in a Hole” with Prosciutto, Gruyére cheese, and a truffle glaze; Monte Cristo with bread pudding, ham, Emmental Cheese, Grana Padano, melted leeks, and blackberry jam; French Toast with cinnamon anglaise terrine, pecans, cranberry compote, bourbon whipped cream; Bangers and Mash; and Chinese Chicken Salad. Sunday, 10 am- 3 pm; LACMA, 5905 Wilshire Blvd., Los Angeles, CA; 323.857.6180
Descanso Gardens
Enjoy a buffet ($57/members, $66/non-members) with dishes like Red Quinoa Salad; Fried Chicken and Buttermilk Waffles; Soft Scrambled Eggs with Crème Fraîche and Chives; Smoked Spiral Ham with Honey Glaze; Assorted Cup “Cakes” (carrot cake, chocolate sponge, vanilla Sponge, red velvet). Saturday, seatings at 10 am and 12 pm, Sunday, seatings at 10 am and 12 pm; 1418 Descanso Dr., La Canada; 818.790.3663
Cardamom
This Easter Sunday, enjoy a three course Easter Sunday lunch with Singara, Punjabi style vegetable parcels in crispy pastry; Machily Tikka Masala, a tender fish filet cooked in creamy tomato sauce; Murgh Vindaloo, a dish of chicken breast and potato cooked with tomato vinegar and chile sauce or the Aloo Ghobi, garden fresh potato and cauliflower tempered with cumin and paprika. Dessert includes choices like the Pineapple Cake and the lunch special includes Pilau Rice, Fresh Naan and a glass of Champagne. Sunday, 11 am-2:30 pm and dinner from 5:00 pm to 10:30; 7233 Beverly Blvd., Los Angeles, CA 90036; 323.936.1000
Continental
This Easter, enjoy the suitable first course of deviled eggs topped with pickled shallots, olive tapenade and chives. Three main course specials to choose from, include Lobster & Chanterelle Mushroom Stuffed Popovers with white cheddar, thyme, cherry tomatoes and a drizzle of Bérnaise sauce; Braised Brisket Hash with potatoes, onions, red and yellow peppers served with eggs-over-easy; Tamale Hash with roasted corn, red and yellow peppers, cilantro, chipotle Hollandaise and eggs; Grilled Peach & Mascarpone dessert sprinkled with almond-chocolate toffee, Nutella cream sauce and vanilla crème. Pair these dishes with fine and fizzy cocktails from Bar Manager Chet Abbott. Sip on the handcrafted Ramos Fizz with gin, egg whites, simple syrup, fresh lemon juice, cream and orange flavored water or opt for a French Horn mixed with vodka, Chambord and fresh lemon juice. Sunday, 9 am-10 pm; 4301 Riverside Dr., Burbank, CA 91505; 818.845.3009
Magnolia House
Executive Chef Kyu Yi is offering an extensive menu of light, wholesome and unique dishes. Bite into Korean Fried Chicken with short grain rice, fried egg, kimchee cucumbers, pickled daikon and green onion; Greek Yogurt with honey, caramelized grapes and toasted almonds; and Belgian Waffles topped with fresh berries, powdered sugar and warm maple syrup. Bar Manager Colin Shearn will be pouring tall glasses of affection with the Easy Lover, crafted with Dolin Blanc, Peychuad’s Bitters and seltzer. Sunday, 10 am-2 pm and 4 pm-Midnight; 492 S Lake Ave., Pasadena, CA 91101; 626.584.1126
Rascal
The are serving up good old-fashioned fun with board games available all night long! Dishes from Executive Chef Andy Lee include Burrata Salad with peeled almonds, pea tendrils, house-cured duck prosciutto, olive oil and black raisins; Red Wine & Tomato Braised Short Ribs with peppery wild rocket arugula, queso fresco, pickled onion, jalapeño; Artichoke & Pea Tendrils Soup drizzled with olive oil, black pepper and queso fresco; and Fried Chicken Sandwich topped with vine ripe tomato, Napa cabbage slaw and tzatziki. House Libations are available at the happy hour price of $6 all night. Sip on a pint of Scrimshaw Pilsner, a Moscow Mule or wine cocktails like the Cold Duck, blended with house made sangria and a sparkling cava brut. Easter eggs and chocolate bunnies will be hidden amongst the board games for the ultimate adult Easter egg hunt. Sunday, 5-10 pm; 801 S La Brea Ave., Los Angeles, CA 90036;323.933.3229
Venice Whaler
Hop on into to the Crab Shell Bar downstairs, where Executive Chef Nick Liberato is serving up classic Deviled Eggs with Gherkin pickles; Fried Chicken & Waffles with whipped butter; and Grilled Asparagus with panko crusted egg, blood orange and Hollandaise. Bar Director Anthony Settecase serves up the playfully Dirty Duck Pond cocktail crafted with 10 Cane Rum, Luxardo Maraschino, chocolate syrup and egg whites, garnished with a marshmallow Peep; Iced Sparkling Bellinis with a choice of watermelon, ginger citrus and grapefruit juices or the Crab Shell Bloody Mary served with an actual crab claw. Sunday, 11 am-2 am; 10 W Washington Blvd., Venice, CA 90292; 310.821.8737
Abigaile
Easter menu highlights at the American brasserie of innovative fare include: Roasted Duck Margaret with shaved asparagus, pan de mie, arugula pesto, grana padano; Lobster Fritto Squash Blossoms with bosc pear marmalade, chili jam; Smoked Salmon Hash with truffled egg, roe, dill mint crema; Spring Ham with porchetta, shaved artichokes, English pea fritter, romesco vinaigrette; and Crispy Pork Belly with besciamella, fried egg, Cuban waffle, avocado. Cocktails include Wilde Side made with gin, lemon, apple, absinthe and Sun Dressed made with pear vodka, lime, lavender. Abigaile will also offer a separate brunch buffet ($25) on the upstairs rooftop, featuring assorted pastries and jams, omelet station, smoked salmon and ham, andHouse Bloody Mary Bar ($15) with a selection of infused vodkas and accoutrements such as beef jerky, fried olives, and pickled quail eggs. Sunday, 11 am-2 pm; 1301 Manhattan Ave., Hermosa Beach, CA 90254; 310.798.8227
Día de Campo
The Baja surf lodge-inspired eatery with reimagined Mexican specialties will feature the following dishes exclusively for Easter Sunday: Bacon Wrapped Stuffed Jalapeño with goat cheese creme; Ancho Braised Lamb Shoulder with crispy tomatillo potatoes, salsa verde, egg; Wood Grilled Albacore with charred shishito purée, pickled black plum, red watercress, radish, chicharron; Burrata and Spring Peas with epazote, lemon, cucumbers, fresno chili, mint; Bean and Cheese Pupusa with yellow mole, cilantro slaw, egg; Uni and Green Apple Avocado Toast. Cocktails include the Ryesing Son made with rye whiskey, maraschino, blood orange shrub, agave and She is Risen made with New Age white wine, elderflower, blood orange, G-fruit bitters (served on ice). Sunday, 11 am-2 pm; 1238 Hermosa Ave., Hermosa Beach, CA 90254; 310.379.1829
Wildcraft
The modern Italian tavern with a focus on “la cucina Piemontese” showcases festive menu items such as: Baked Organic Eggs with prosciutto cotto, bacon, smoked mozzarella, potato, tomato hollandaise; Pecan Sticky Buns with sour cream glaze, mascarpone gelato; and House Cured Gravlax with horseradish crème fraiche, capers, potato rösti, poached eggs. Cocktails include Black Velvet made with muddled blackberry, egg whites, lemon and Mimosas made with passion fruit mimosa or lychee. Sunday, 11 am-3 pm; 9725 Culver Blvd., Culver City, CA 90232; 310.815.8100
Shade Hotel
With indoor and al fresco dining available, Shade’s celebrated brunch ($50, $25/kids 10 and under) prepared by chefs Chris Garasic and Ashley Oates with an endless array of brunch favorites. Nosh on extravagant pancake, scramble, and omelet stations. Sunday, 9 am-2 pm; 1221 N. Valley Dr., Manhattan Beach, CA; 310.469.3466
Tanzy in Westwood
They will be offering their regular SundayBrunch menu, including their bottomless strawberry mimosas for $14. In addition, they will be offering a few specials for Easter: Spinach & Smoked Ham Tart with frisee salad and bacon vinaigrette; Butter-poached Lobster Benedict with baby artichokes and morel mushrooms on an English muffin with Hollandaise; and Carrot Cake Whoopie Pie. Sunday; 10840 Wilshire Blvd., Los Angeles, CA 90024; 310.307.7004
La Boheme
They are offering a special all-day Easter Buffet ($49, $29 for kids 12 and under) and $9.99 for bottomless mimosas. Selections include: Sweet Ginger and Heirloom Carrot Soup; Cobb Salad; Organic Market Salad; Airline Chicken Breast with Mashed Potatoes/Brussels Sprouts; Seared Salmon Filet with Braised Greens, Peewee, Mustard Sauce; Mushroom Ravioli, along with a carving station. Sunday, 11 am-7pm; 8400 Santa Monica Blvd., West Hollywood, CA 90069; 323.848.2360
FIG & OLIVE
Fig & Olive presents Rosemary Lamb Chops for Easter. The chops are grilled, smoked à la minute with a bouquet of Herbs de Provence and served with goat cheese & chive gnocchi, roast honey, thyme eggplant, and Rosemary Garlic Olive Oil. Available during dinner service all season for $39. Sunday; 490 Melrose Pl., West Hollywood, CA 90069; 310.360.9100
Terrine
Chef Kris Morningstar of California brasserie Terrine serves up a Grilled Lamb Sirloin with artichokes en barigoule, chickpeas, tapenade, and preserved lemon that’s perfect for springtime celebrations. Enjoy this dish through Easter Sunday until it runs out. Sunday; 8265 Beverly Blvd., Los Angeles, CA 90048; 323.746.5130
The Larchmont
New executive chef Kevin Kathman, a French Laundry alum, creates an Everything from the Rabbit dish, just in time for Easter. This dish is exactly what it sounds like – it features all parts of the rabbit, including leg, loin, rack, liver, kidney, and even includes house made rabbit bacon. Additionally, Kathman incorporates all the food that rabbits eat – roasted carrots, carrot top chimichurri, carrot top puree, and braised romaine lettuce. Sunday; 5750 Melrose Ave., Los Angeles, CA 90038; 323.464.4277
Acabar
Two completely contrasting yet delicious lamb options from Chef Kevin Luzande of Acabar are available Easter Sunday for your lamb fix. First up is the Crispy Lamb Bun with braised lamb, Sriracha aioli, pear chutney, and cotija cheese for $16. Or, if you want something a little heartier, try the comforting Lamb Tagine with braised lamb, couscous, garbanzo beans, and preserved tangerines for $29. Sunday; 1510 N Stanley Ave., Los Angeles, CA 90046; 323.876.1400
Sweet Rose Creamery
The Mid-City location, which is completely kosher certified, is serving up seasonal April flavors like Strawberry Rhubarb Sorbet, Lavender Honey Ice Cream, and Super Lemon Frozen Yogurt. Photos for Sweet Rose Creamery can be downloaded here.
Huckleberry Bakery & Café
For Passover celebrations, letting Co-owner and baker Zoe Nathan of Huckleberry Bakery & Café cater your Passover dinner.The entire selection with pricing can be viewed here, and highlights include Sunfed Ranch braised beef brisket; Weiser Farms’ potato kugel with caramelized onions and thyme; Charoset with apples, walnuts, raisins, and cinnamon; and a mixed berry cobbler with unleavened oat crumble. Bring in your own container and specify a desired quantity so Huckleberry can fill it up with lemon posset or chocolate truffle pudding. Catering options must be placed 48 hours in advance by calling 310.451.2311. 1014 Wilshire Blvd., Santa Monica, CA 90401
Freds at Barneys New York
Newly opened Freds at Barneys New York in Beverly Hills will be offering a Passover menu ($95) available for dine in and take out. Both options will feature Homemade Matzoh, My Mother’s Brisket, Gefilte fish, and vegetable sides. With stunning panoramic views of the city, it’s the perfect spot for your Passover feast. Take out options range from $15-25 and must be placed 48 hours in advance. 9570 Wilshire Blvd., Beverly Hills, CA 90212; 310.777.5877
AKASHA
For a complete Seder, check out Culver City restaurant icon AKASHA. For the sixth year in a row, since the inception of the restaurant, AKASHA will host a traditional kosher-style Seder, complete with Rabbi Mark Borovitz and Chef Akasha Richmond’s very own Matzoh Ball Soup. Other dishes will include Sephardic Fish Balls with Tunisian Tomato Sauce and Meyer Lemon Horseradish, Tuscan Style Red Wine Braised Short Ribs with Weiser Farms fingerling potatoes and Agrodolce carrots with golden raisins and pine nuts, and Eggplant Melanzane with Almond Milk “Ricotta” and asparagus with spring onions. $90, $45/children under 12; Friday; 6:30 pm, reception and arrival, 7 pm, Seder and dinner to follow at 7 pm; 9543 Culver Blvd., Culver City, CA 90232; 310.845.1700
Petrossian Restaurant & Boutique
They are serving their Signature Egg Royale and Matzo Brei. Executed by Executive Chef Giselle Wellman, the Egg Royale ($14) features a soft scrambled egg and vodka whipped cream, topped with the restaurant’s signature caviar. Served in a dyed egg shell for lunch and dinner in April, the Egg Royale is a great way to celebrate Easter Sunday. For Passover, Chef’s savory Matzo Brei ($32) is served with a traditional milk-soaked matzo sautéed with mushrooms and onions, and is finished with 20 grams of caviar. It is available every day during Passover (April 3-11), and then available on the weekend brunch menu for the remainder of April.
