Fabulous Downtown Easter Brunches in Chicago
GoPride Staff, ChicagoPride.com
April 18, 2017
ChicagoPride.com explores the top downtown dining picks for Easter brunch. The list includes unique and inspired dishes by Chicago chefs and venues hosting festive activities that include the entire family.
ChicagoPride.com explores the top downtown dining picks for Easter brunch. The list includes unique and inspired dishes by Chicago chefs and venues hosting festive activities that include the entire family.
You never know who you might see on Easter at this celeb-spot in River North. A brunch for the glitterati awaits including Pannetone French toast with orange-honey almond syrup and fresh whipped cream, farm-fresh asparagus with smoked ivory salmon and Sunday gravy - a mixture of short rib, ground beef and pork sausage served with gnocchi.
Peking duck for Easter? Yes, please. This is just one of the myriad, Asian-inspired Easter offerings on their Easter Brunch buffet. $55 per person. The Easter Bunny will be on hand for photo opportunities with the whole family.
Escape to Catalonia this Easter for brunch that includes stuffed lamb leg with spiced carrot puree and brazo gitano. You will almost be able to feel the Mediterranean sea breeze on your face as you induldge.
Easter bonnets and finely trimmed suits are definitely in order for this brunch in the White City Ballroom. A large selection of carving and made-to-order buffet stations await in this new, yet classic Chicago hot spot.
Chef Ryan McCaskey’s Easter Brunch is inspired by Easter brunches he enjoyed, as a child, at legendary Chicago eatery Chez Paul. He puts his unique spin on seared foie gras, lobster eggs benedict and many other offerings.
If over-the-top indulgence is how you celebrate Easter then this is the place for you on Easter. In 2016, Conde Nast named the Langham the most luxurious hotel in the Western Hemisphere and “The Art of Easter”, as their brunch is named, will be a feast for the eyes as well as the stomach. Vanilla pearl sugar Belgian waffles, a bountiful ocean station with Alaskan snow crab, shucked oysters and many other under-the-sea delicacies and a smokehouse station are just some of what await you here. Executive pastry chef Scott Green, whom Dessert Professional magazine just named one of the top pastry chefs in North America in 2016, will display six intricate holiday egg sculptures, created from chocolate and sugar, throughout the hotel. Using Guittard Chocolate “La Première Etoile 58%”, five of the six eggs will stand at 14 – 18 inches, while one larger egg will measure nearly 36 inches.