Brunch, the most important meal of the weekend, has become more innovative than ever. Whether spring brunch, Mother’s Day, or Easter; it’s the perfect meal to celebrate any occasion. And there is certainly no shortage of restaurants serving up innovative brunch fare with style…

 

Bin 14 - Bloody MarysBin 14, 1314 Washington Street, Hoboken, New Jersey: Hoboken’s first and only wine bar serves up Italian flavors with a modern American approach and offers more than 75 wines by the glass. On the weekends, brunch lovers can make their own Bloody Mary with Bin 14’s Blood Mary Bar. Weekend brunch is served from 9:00 a.m. – 3:00 p.m. Bin 14 will be offering their new, full spring brunch and dinner menus for Mother’s Day and Easter. (201) 963-9463.

 

Anthony David’s, 953 Bloomfield Street, Hoboken, New Jersey: Italian classics and new creations made with seasonal, local ingredients in a relaxing and refreshing atmosphere. Daily brunch is served 9:00 a.m. – 3:00 p.m. Anthony David’s will offer their full spring menu for Easter. The Mother’s Day special is an all-inclusive brunch men priced at $22.95, which includes a beverage, house-made donut, and fresh fruit. (201) 222-8399.

 

Orale Mexican Kitchen - Borracho TacosÓrale Mexican Kitchen, 341 Grove Street, Jersey City, New Jersey: Hip and vibrant atmosphere offering Mexican-inspired cuisine and tequila-based cocktails. Sunday is “Funday” at Órale with live music and a 2-hour open bar priced at just $20.00 per person. Choice of: Mimosa, Bloody Mary/Maria, Nuestra Casa, Frozen Margarita. Órale will be offering their regular brunch menu, live music, and a few surprises for Easter and Mother’s Day. (201) 333-0001.

 

Satis Bistro, 212 Washington Street, Jersey City, New Jersey: A café, wine bar, and salumeria serving European-influenced dishes in a casual atmosphere. Weekend brunch is served from 11:00 a.m. – 3:00 p.m. Satis will be open regular hours on Easter, with special menu additions. Mother’s Day brunch will be served from 10:00 a.m. – 3:00 p.m., and Mother’s Day dinner from 5:00 p.m. – 9:00 p.m.

 

Pilsener Haus - Glazed Easter HamPilsener Haus & Biergarten, 1422 Grand Street, Hoboken, New Jersey: Hoboken’s first authentic biergarten brings an old-world atmosphere, the finest European beers, food, and live music. Weekend brunch is served from 12:00 noon – 3:30 p.m. Pilsener Haus’ Easter special will be glazed Easter ham with broccolini , fennel, and rosti potatoes. (201) 683-5465.

 

Asbury Festhall & Biergarten, 527 Lake Avenue, Asbury Park, New Jersey: Newly opened, Asbury Festhall & Biergarten is the first truly authentic Austro-Hungarian Biergarten on the Jersey Shore. The restaurant’s Easter special will be Schweinshaxen: braised pork shank, sauerkraut, assorted pickled vegetables, mustard, horseradish & rye bread. (732) 997-8767.

 

Bell Book & Candle -NYC - Pear SaladBell Book & Candle, 141 West 10th Street, New York City: Seasonal New American roof-to-table restaurant with specialty cocktails, chef’s table, and aeroponic rooftop garden. Sunday brunch is served from 11:30 a.m. – 3:30 p.m. Bell Book & Candle’s Easter Special: roasted leg of lamb, herb roasted potatoes, and natural jus. (212) 414-2355.

 

The Black Ant, 60 Second Avenue, New York City: Cocina de Autor: Contemporary Mexican cuisine with agave-based crafted cocktails in the East Village. Weekend brunch is served from 11:00 a.m. – 3:00 p.m. (212) 598-0300.

 

La Bodega Harlem - French Toast BLTLa Bodega 47 Social Club, 161 Lenox Avenue, Harlem: La Bodega 47 is NYC’s largest rum bar with over 150 premium rums, serving American/Latin cuisine with Caribbean flavors. La Bodega’s “bootleg brunch” is $16.95 per person; unlimited drinks for 90 minutes, add $12.00. Choice of: Bloody Mary, Mimosa, Mimosa with Fresh Grapefruit Juice, Sangria, Rum Punch. Weekend brunch is served from 10:30 a.m. – 4:30 p.m. (212) 280-4700.

 

Bon Appétit!

 

TAD

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Bistrot Lepic - EasterIf you reside in the Washington, DC, area, or will be staying in the vicinity over the upcoming Easter weekend, you might want to give one of my favorite dining haunts a try: Bistrot Lepic & Wine Bar, 1736 Wisconsin Avenue NW.

On Easter Sunday, April 5, 2015, in addition to the regular à la carte offering, the restaurant will be serving a special prix fixe Easter menu from 11:00 a.m. – 3:00 p.m. The à la carte menu will be available for dinner only from 5:30 p.m. – 9:30 p.m.

Easter Menu – Sunday, April 5, 2015…

AMUSE BOUCHE – Deviled Easter Egg

ENTRÉES (Choice of) – Pea Soup: Ham Julienne, Mint-Mascarpone… Spring Mâche Salad: Avocado Blue Goat Cheese Mousse, Apricot, Hazelnut, Quail Egg… Frog Leg Fricassee: Leek & Hen-of-the-Wood Mushrooms in Puff Pastry… Crabmeat Salad: White Asparagus, Orange “Beurre” Blanc

PLATS PRINCIPAUX – Colorado Lamb Saddle stuffed with Pancetta, Artichoke, Olive, Sun-Dried Tomato, Mimolette Cheese; served with Purple Ricotta Gratin & Mint Sauce… Mustard Rosemary Marinated Roasted Pork Tenderloin: Apricot Marsala Sauce, Napa Cabbage, Cauliflower Gratin… Lobster, Monkfish, Scallop & Shrimp Brochette: Fried Calamari, Saffron Tomato Broth, Cannellini Beans, Potato, Spring Peas… Spring Vegetable Tort: Ricotta Cheese

FROMAGE – Assiette de Fromage: Emmethaler Ham Crostini, Appenzeller Fondue on Belgium Endive, Mountain Top Goat Cheese, Sun-Dried Apricots ($8.00 Supplement)

DESSERTS – Assiette de Petit Fours: Homemade Chocolate Sorbet

The cost of the special Easter prix fixe menu is $59.00 per person (plus beverages, tax & gratuity). For more information, or to make reservations, please call (202) 333-0111.

Bon Appétit!

TAD

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Wine Dinner 2On Friday, April 10, 2015, 7:00 p.m., Stage Left in New Brunswick, New Jersey, will host a special dinner paired with the extraordinary wines of Michele Satta, super Tuscans of Italy’s Bolgheri region.

Hors d’Oeuvres; Wine Pairing: Rosso di Bolgheri 2012 (Cabernet Sauvignon, Sangiovese, Merlot, Syrah)

Hamachi Crudo: Espalette Pepper, Clam, Kumquat; Wine Pairing: Costata Guilia 2012 (Vermentio, Sauvignon Blanc)

Potato Gnocchi: Wild Brown Enokitaki Mushrooms, Roasted Winter Vegetables; Wine Pairing: Piastraia 2011 (Merlot, Cabernet Sauvignon, Sangiovese, Syrah)

Short Ribs: Garlic & Marrow Croutons; Wine Pairing: Syrah 2010 (Syrah)

Veal Birds: Pancetta, Fresh Herbs; Wine Pairing: Cavaliere 2006 (Sangiovese)

Torta Mantovana: Traditional Tuscan Cake from Pignoli and Almonds with Pignoli Ice Cream and Honey

The cost of the Michele Satta super Tuscan wine dinner is $99.00 per person (plus tax & gratuity). For more information, or to make reservations, please call (732) 828-4444.

Bon Appétit!

TAD

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SAX Restaurant - Stone HarborOn Easter Sunday, April 5, 2015, from 10:00 a.m. – 2:00 p.m., Executive Chef Tim Hamill will officially kick off the bustling spring season at SAX Restaurant at The Reeds at Shelter Haven, 9601 Third Avenue, Stone Harbor, New Jersey, with a family-friendly Easter brunch buffet.

“Easter Sunday is a time to relax with family, whether you’re observing the holiday or have just spent the weekend preparing to open your shore house for the summer,” notes Chef Hamill. “From lively omelet and waffle stations to pristine raw bar offerings to a hearty carving station, we invite our guests to let us handle the cooking and cleaning while they enjoy an unhurried early spring Sunday here in beautiful Stone Harbor.”

The Easter brunch buffet will include: Fresh-Made Waffles, served with maple syrup or whipped cream; Compressed Watermelon Salad with rocket lettuce, heirloom cherry tomatoes, goat cheese and sherry vinaigrette; carved-to-order Rosemary Marinated Leg of Lamb with car acara orange; Shrimp, Oysters and Clams with mignonette, ginger, cocktail sauce, horseradish sauce and lemon; Citrus Grilled Chicken Breast with Caribbean rice and roasted tomato-avocado salsa; and Omelets à la minute, with a choice of smoked ham, mushrooms, tomato, spinach, onions, sweet peppers, or cheddar cheese.

In addition to the comprehensive food offerings, the bar will offer House Bloody Marys and Mimosas for just $5.00 each, making the meal as much a treat for the grownups as it is for the kids, who can watch as chefs prepare their omelets or waffles right before their eyes.

The entire meal will be served in The Reeds at Shelter Haven’s gorgeous ballroom overlooking the inlet, setting a serene tone and offering stunning views of the water with none of the weather-driven uncertainty that can otherwise accompany early-season outdoor dining.

The Easter brunch buffet, which is priced at $40.00 per adult ($20.00 per child 12 and under; children 3 and under are free), is available to both day visitors and guests of The Reeds at Shelter Haven. Reservations are required. For more information, or to make a reservation for the Easter Sunday brunch buffet, please call (609) 961-3010 or visit www.reedsatshelterhaven.com/sax/.

Bon Appétit!

TAD

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Agricola - InteriorOn Easter Sunday, April 5, 2015, Agricola Community Eatery, 11 Witherspoon Street, Princeton, New Jersey, will be tempting diners with both brunch and dinner.

EASTER BRUNCH, 9:30 a.m. – 3:00 p.m.

FIRST COURSE (Family Style) – Bakery Basket: Muffins, Banana Bread, Mini Sticky Buns… Bowl of FruitHouse-Made Granola: Flint Hill Farms Yogurt, Mixed Berries, Dried Fruit

SECOND COURSE (Choice of) – Max’s Smoked Salmon: On Poppy Seed Bagel, Pickled Red Onions, Capers, Philly Cream Cheese… Pot Pie: House-Smoked Turkey, Peas, Roasted Carrots, Pickled Celery… Great Road Farm Quiche: Shibumi Farms Mushrooms, Leeks, Vegetable Slaw… Eggs Benedict: Poached Eggs, House-Made Canadian Bacon, Spinach, Herb Hollandaise, Roasted Market Vegetables… Elysian Fields Farm Leg of Lamb: Castle Valley Mills Soft Polenta, Spring Garlic Salsa Verde

ENDINGS (Choice of) – Tcho Chocolate Beet Cake: Coach Farm Goat Cheese Frosting… Lemon Meringue Pie “In a Jar”: Lemon Curd, Graham Cracker Crust, Toasted Meringue… Teff Cake: Roasted Apricots, Blackberry Compote, Vanilla Bean Ice Cream

The cost of the Easter brunch is $35.00 per person; $15.00 for children’s portion – 12 and under (plus beverages, tax & gratuity).

 

EASTER DINNER, 4:30 p.m. – 9:00 p.m.

FIRST COURSE (Choice of) – Seasonal SoupBarrata: English Peas, Spring Onions, Grilled Country Bread… Market Salad: “Whatever the Farmer Brings”… White Star Farms Butter Lettuce Salad: Shaved Radish, Green Goddess Dressing

SECOND COURSE (Choice of) – Chicken Breast: Great Road Farm Seasonal Vegetables, Pan Sauce… Handmade Pasta: Shibumi Farms Mushrooms, Asparagus, Truffle… Springtime Beef Stew: Creekstone Farms Braised Beef Short Ribs, Grilled Spring Onions, Peas, Carrots… Cape May Day Boat Scallops: Asparagus, Leeks, Sorrel Purée… Elysian Fields Farm Leg of Lamb: Castle Valley Mills Soft Polenta, Spring Garlic Salsa Verde

ENDINGS (Choice of) – Tcho Chocolate Beet Cake: Coach Farm Goat Cheese Frosting… Lemon Meringue Pie “In a Jar”: Lemon Curd, Graham Cracker Crust, Toasted Meringue… Teff Cake: Roasted Apricots, Blackberry Compote, Vanilla Bean Ice Cream

For more information, or to make reservations or either brunch or dinner, please call (609) 921-2798.

Bon Appétit!

TAD

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Nicholas in Main Dining RoomOn Easter Sunday, April 5, 2015, my favorite Garden State dining destination, Restaurant Nicholas in Red Bank, New Jersey, will be accepting reservations from 2:00 p.m. – 7:00 p.m., offering diners several delicious dining options.

3-Course Menu… $75.00 per person

4-Course Garden Menu… $75.00 per person

6-Course Tasting Menu… $95.00 per person

Children’s Menu… $32.00

All menus exclude beverages, tax & gratuity.

For more information, or to make reservations, please call (732) 345-9977.

Bon Appétit!

TAD

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Frog and Peach - PatioOn Easter Sunday, April 5, 2015, the Frog and the Peach, 29 Dennis Street at Hiram Square, New Brunswick, New Jersey, will be accepting reservations from 12:00 noon – 6:00 p.m., offering a special holiday menu featuring fresh spring ingredients.

AMUSE – Fresh Spring Beans & Chickpea Salad: Green Garlic Pesto, Hot Sauce

APPETIZERS (Choice of) – Lobster Bisque: Gruyère Croutons, Sorrel Chantilly… Baby Romaine Salad: Cucumber, Sumac Marinated Local Onions, Tahini-Olive Vinaigrette, House-Made Pita… Tuscan Kale Salad: Buffalo Milk Burrata, House-Cured Braesola, Eggplant Relish… Roasted Potato Gnocchi: Ricotta Salata, Arugula, Preserved San Marzano Pomodoro, Sage… F&P House Smoked Salmon: Truffled Egg Salad, Cornichons, Mustard Oil, Pumpernickel… Local Hothouse Tomato: Pickled Almonds, Shaved Garrotxa, Green Garlic Pesto, Chili Purée… White Cheddar Pork Sausage: Open Face Sourdough, Spring Onion Soubise, Fried Egg, Pommery Aioli… Fisher’s Island Half Shell Oysters: Meyer Lemon Granita

ENTRÉES (Choice of) – East Coast Halibut: Rockefeller Crust, King Oyster Mushroom, Kohlrabi Purée, Crispy Oyster… Bucatini Pasta: Kale, Asparagus, Lemon, Tartufo Pecorino, Breadcrumbs… Pan-Seared Hawaiian Nairagi: Teriyaki, Charred Spring Onion, Pineapple, Cashews… Day Boat Sea Scallops: Sesame Peanut Noodle Sushi, Pickled Vegetable Salad, Miso Vinaigrette… Grilled Loin of Spring Lamb: Creamy Toasted Farrotto, Green Garlic, Pistachio… Pan Roasted Griggstown Farm Chicken: Artichoke Potato Cake, Ragout of Artichokes, Saffron, Chorizon, Garlic & Pequillo Peppers… Center-Cut Beef Tenderloin: Charred Romanesco Cauliflower, Rainbow Chard, Parmesan Frites, Stout Beer Veal Reduction ($8.00 Supplement)

DESSERT (Choice of – Hot Salted Caramel Chocolate CakeTrio of SorbetClassic Crème BrûléeCoconut Passion Fruit Layer Cake: Chocolate Sorbet, Lime Gelée… Three Cheese Plate ($5.00 Supplement)

The cost of the special Easter Sunday menu is $65.00 per person; children under 12, $16.00 (plus beverages, tax & gratuity). For more information, or to make reservations, please call (732) 846-3216.

Bon Appétit!

TAD

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Estia Greek Taverna Radnor - InteriorOn Sunday, April 12, 2015, from 2:00 p.m. – 10:00 p.m., all three Estia locations – Philadelphia, PA; Radnor, PA; and Marlton, NJ – will celebrate Greek Easter with a traditional feast. All guests will enjoy four courses of hearty Greek fare; and all dishes will also be available à la carte in addition to the restaurants’ expansive menu of modern-classic Greek cuisine.

“Traditionally, Greek Easter is celebrated at 12:00 midnight on Easter Sunday; then, the entire family comes together for a midday feast to celebrate the end of the fasting of Lent,” notes co-owner Pete Pashalis. “Whether our guests are observant or not, this rustic meal is a once-a-year treat that is not to be missed, and a terrific opportunity to gather family and friends around the table on a beautiful spring Sunday.”

The Greek Easter menu will include: a choice of soup, Mayeritsa, traditional Greek Easter soup of lamb seasoned with scallions, dill, parsley, spinach and rice, or Avgolemeno, egg and lemon soup with rice; Marouli Salata, chopped romaine lettuce salad with dill and scallions dressed with Latholemeno; Roasted Lamb seasoned with oregano, lemon, pepper and garlic served over Greek-style oven-roasted potatoes; and two desserts, Koulourakia, Greek cookies with seasame seeds, and Galactobourico, semolina custard wrapped in homemade phyllo dough.

Estia Greek Tavernas in Radnor and Marlton share an airy, transportive feel that leaves guests feeling as if they had ventured to a Greek Island. Each dish on the menu is prepared with an emphasis on the highest quality seafood, including flying in the freshest fish from the Mediterranean – a family tradition since the original Estia in Center City, Philadelphia, debuted more than seven years ago. Estia has long been a favorite among city dwellers and out-of-towners looking for a romantic date spot or a place to dine before or after the theater.

For more information, or to make a reservation at any of Estia’s three restaurants for Greek Easter, please visit www.estiarestaurant.com or www.estiataverna.com.

Bon Appétit!

TAD

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Fork - Interior1On Easter Sunday, April 5, 2015, Fork Restaurant, 306 Market Street, Philadelphia, Pennsylvania, will be serving a special 3-course holiday brunch – one of the best brunches in the city – from 11:00 a.m. – 3:00 p.m.

The Easter brunch menu is noted below…

TO START – Washburn Oysters: Gazpacho Vinaigrette… Cauliflower Soup: Noble Cheddar, Pickled Long Hots, Mustards… Kale Salad: Burnt Honey Vinegar, Meadowset Pecorino, Ginger, Crème Fraiche… Smoked Beets: Poached Oysters, Horseradish, Juniper Vinaigrette

ENTRÉES – Braised Pork: Poached Egg, Polenta, Broccoli Rabe… Cured Char: English Muffin, Soft Scrambled Eggs, Crème Fraiche, Grilled Scallions… French Toast: Salted Butter, Warm Maple Syrup… Toad-in-the-Hole: Grilled Anadama, Mushroom Ragout, Bacon… Tuna Melt: Yellow Fin, Lancaster Baby Swiss, Olive Tapenade, Greens… Smoked Pastrami: Horseradish Cheddar Biscuit, Cauliflower, Black Pepper Gravy… Steak & Egg: Strip Steak, Sunny Side Egg, Charred Onion, Salsa Verde… Duck Confit Salad: Winter Greens, Grilled Squash, Pumpkin Vinaigrette… Gnudi: Shy Brother’s Cloumage Cheese, Mustard Greens, Romanesco Cauliflower

SWEETS – Bittersweet Chocolate Mousse: Milk Chocolate Rosehip… Toasted Buckwheat Cake: Goat’s Milk Caramel, Candied Kumquat… Lemon Tahini: Burnt Meringue, Licorice… Brown Butter Tart: Date, Apple, Pumpkinseed Granola

The cost of the special Easter Sunday brunch is $40.00 per person. Children under 10 are $20.00. For more information, or to make reservations, please call (215) 625-9425.

Bon Appétit!

TAD

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Tomorrow, Wednesday, March 25, at 11:00 a.m., farmer Dean Carlson and his new partner, Executive Chef Andrew Wood of Philadelphia’s Russet, will officially debut their new restaurant at Mr. Carlson’s idyllic Wyebrook Farm, 150 Wyebrook Road, Honey Brook, Pennsylvania.

Wyebrook Farm - CourtyardThe full service restaurant, which will be open from March until December, is a natural evolution of Dean Carlson’s previous seasonal food offerings and pop-up dining events, and will serve lunch and dinner Wednesday through Saturday and brunch & dinner on Sundays. This is in response to frequent requests for a permanent dining option at the stunning oasis of sustainable agriculture. Guests will dine inside the restored barn or in the newsly expanded outdoor courtyard, taking in views of the 350-acre farm while enjoying Chef Wood’s fresh, inventive plates showcasing proteins raised at Wyebrook Farm.

“Andrew and I have collaborated on farm dinners in the past, and my guests and I are consistently wowed by his thoughtful, rustic-modern style and uncanny knack for whole-animal cookery,” notes Mr. Carlson. “It is a joy to have a permanent restaurant here at the farm, and I couldn’t have asked for a better partner in this exciting next step for dining at Wyebrook than Andrew.”

Chef Wood will be joined by Sous Chef Matt Broeze, who will oversee day-to-day operations and allow Chef Wood to split his time between Wyebrook Farm and Russet, his acclaimed restaurant in Center City, Philadelphia, where he frequently serves Wyebrook products. Chef Wood will draw on his extensive network of talented, environmentally minded local producers and purveyors to source the other ingredients for his menu at the farm, preparing Mr. Carlson’s exceptional products in vivid, seasonally influenced plates that will change throughout the year. Pastry Chef Kristin Wood, Andrew’s wife and the creator of Russet’s exceptional desserts, will also contribute her desserts to the Wyebrook menu.

“Throughout the seasons, our guests can expect authentic local fare here, offering them a true portrait of this area, and specifically, this farm,” notes Chef Wood. “We’ll be presenting Dean’s beef, pork and poultry alongside fresh, handmade pastas and in-season produce, to honor their flavors and give our guests a true taste of eastern Pennsylvania’s natural bounty.”

Diners will immediately recognize the restaurant’s familiar look & feel, influenced by last summer’s successful outdoor restaurant at Wyebrook: tables illuminated by lanterns and set with cloth napkins, silverware and plates to complement the delightful natural surroundings. Later in the spring, additional covered seating will be available, thanks to a new carriage shed building, which Mr. Carlson commissioned to enhance the dining area’s intimate courtyard feel without compromising the beautiful views of the farm.

Wyebrook Farm - Friday DinnersReservations are recommended but not required. Seating will be primarily outdoors, both covered and open to the sky, all with prime views overlooking the pastures and woods. However, the restaurant will debut exclusively with indoor seating, adding the expansive open-air dining room sometime in May, depending on the weather.

Dining at Wyebrook Farm is BYOB at all times. Guests can expect a laid-back atmosphere that is appropriate for everyone from young families to dates to group dinner parties, all surrounded by the lush beauty of the farm.

For more information about dining at Wyebrook Farm, please call (610) 942-7481 or visit www.wyebrookfarm.com.

Bon Appétit!

TAD

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