You could prepare a nice home-cooked Easter brunch. Or you could let the experts handle the omelets as you order another round of holiday mimosas. Here’s where we’re making reservations for the whole family this Sunday.
424 S. Bethlehem Pike, Fort Washington
With all due respect to the Easter basket, we may have found a worthy rival: Cantina Feliz’s “Brunch Guacamole” line-up. Boasting everything from traditional to bacon-and-egg guac, it’s the only way to start a meal that could, if you play your cards right, include brisket enchiladas. Not only does the Fort Washington mainstay serve a kid-friendly “Little Amigos” menu — mac-and-cheese tacos anyone? — but they also offer family-style menus and large-group seating.
140 N. Columbus Blvd.,
La Peg, the FringeArts venue’s gorgeous brasserie hidden at the foot of Old City, is celebrating brunch’s High Holy Day with a $25 prix-fixe menu. Highlights include roasted leg of lamb and blueberry muffin beignets, while eggs Benedict and cream chipped beef should satisfy traditionalists.
The Blue Duck
2859 Holme Ave.,
Department of Alleluia: The Blue Duck is open this Sunday. From their signature duck Benedict with cherry sriracha hollandaise to the Fruity Pebbles French toast, the Easter Bunny himself couldn’t have put together a better brunch spread. Remember to BYO champagne and be sure to make reservations — the secret’s out about this Northeast gem’s duck fat fries smothered in smoked Gouda cheese sauce.
200 S. Broad St.,
The Holy Grail of brunch buffets in Philadelphia, XIX has more than earned its reputation as an Easter destination. The Bellevue’s 19th-floor restaurant offers some of the best views of the city, as well as a separate buffet for little ones in that “I only eat beige foods” stage. Enjoy that mimosa, mama — someone else is taking care of the chicken fingers today.
200 South St.,
Bridget Foy’s doesn’t just offer front-row seats to the Headhouse Easter Parade — they’re cooking up a pretty impressive brunch, too. Go traditional with glazed spiral ham and scalloped potatoes, or expand your frittata horizons with a lobster-stuffed version dolloped with saffron crème fraiche. Did we mention red velvet donuts? Because there are totally red velvet donuts.