20 Easter Food and Drink Specials in Metro Phoenix

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The Gladly If you're looking for some entertainment with your brunch, head over to the Gladly, where there'll be live music from a local musician while you eat your brunch. The brunch itself consists of the Gladly's signature waffles, as well as sorbet mimosas, and the Gladly's full regular menu. Prices vary by plate, and brunch is served from 9 a.m. to 3 p.m. on Easter.

Roaring Fork At only $35 per person, Roaring Fork offers an affordable Easter buffet option for those looking for a western-style meal. With menu options ranging from sticky buns and pecan bars to green chili pork and breakfast quesadillas, there's sure to be something for every appetite. The buffet also includes omelet and meat carving tables, as well as a dessert station.

District American Kitchen and Wine Bar For those in search of a classic all-American Easter brunch buffet, District American Kitchen will be serving up a wide range of delicious offerings. Aside from omelet and macaroni and cheese stations, there'll also be carved ham, short ribs, herb-marinated chicken, and much more on the menu. The brunch costs $36 and includes endless champagne, an extra $5 gets you access to the bloody mary bar as well.

Eddie V's Prime Seafood For the first time ever, Eddie V's will be offering an Easter brunch starting at 11 a.m. on Easter Sunday. At $45 per person, the three-course menu consists of special seafood dishes such as lobster and shrimp bisque, lobster eggs Benedict, Scottish salmon, and dark chocolate and crushed toffee s'mores. Reservations aren't required, but are highly recommended.

Paul Martin's American Grill If you want to keep your brunch a bit on the lighter side of things, $16 gets you three courses and a beverage at Paul Martin's. From 11 a.m. until 2 p.m., the menu consists of a plate of biscuits, bowl of fruit, and choice of an entree. Some of the featured entrees include french toast, eggs Benedict, and a gluten-free bacon omelet. Guests will also receive a $10 gift card (one per table) for a future visit.

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Josh Chesler
Contact: Josh Chesler