KITCHEN 1540, L’Auberge Del Mar
In celebration of both the holiday as well as a brand new menu, Executive Chef Scott Thomas Dolbee said, “Breakfast is the first meal of the day and Easter is all about rebirth, so we thought it a perfect time to share the new menu with our guests.” Those who find themselves in L’Auberge Del Mar’s KITCHEN 1540 this Easter Sunday will enjoy a menu of food that is both elegant and playful. Designed by Chef Dolbee, who will be celebrating his one-year anniversary this April, the new breakfast menu will integrate modern culinary techniques with a touch of the unexpected. Just in time for the time-honored tradition of Easter brunch, the new offerings will include dishes such as lobster benedict, breakfast pizza and German apple pancakes.
While some may be breaking free from their Lenten penitence, others are still toeing the line. For those who are keeping their dietary choices saintly (on the calorie end anyways) the menu also includes some healthy options: egg white frittatas, buckwheat waffles and a healthy acai bowl. Breakfast will be served from 6:30 a.m. to 11:00 a.m. The hotel is also combining brunch with an Easter by the Sea offering, providing you and a loved one a relaxed holiday—no Easter bunny or egg-hunt necessary.
Amaya, Grand Del Mar
One of two signature restaurants within the Grand Del Mar, Amaya features a culinary program headed up by Executive Chef Camron Woods. The menu offers a range of American plates with a distinctive Mediterranean influence. Enjoy Easter goodies beginning at 9:30 a.m. and lasting until 2:00 p.m. inside the Grand Del Mar’s elegant Elizabeth Ballroom. The meal will start with an assortment of mini breakfast pastries, including chocolate croissants, danishes and hot cross buns, before segueing into a range of made-to-order omelettes, Belgian waffles, and apple-smoked bacon and breakfast sausage. The Easter menu will also include seafood dishes like Alaskan snow crab claws; finely smoked salmon, trout and white fish served alongside an assortment of bagels and spreads; made-to-order potato blinis with lobster salad, chive cr?me fraîche, capers and eggs; and dim sum and sushi. Children can choose from a generous buffet, created especially for younger patrons with less adventurous palates.
Chef Woods was sure to include kid-approved favorites like peanut butter and jelly sandwiches and macaroni and cheese. While children may opt for the chef-prepared lemon bars and candy eggs, adults can choose from a wide variety of desserts, such as rhubarb tarts or fruit mousse tulips. The price is $85 per adult and $30 per child, ages 6-12.
Fleming’s Prime Steakhouse & Wine
After a morning appetizer of chocolate eggs, bunny-shaped sweets and an assortment of jelly beans delivered by spring’s favorite lop-eared mascot, restore those sugar levels with a trip to the nearest steakhouse. Fleming’s Prime Steakhouse & Wine recently unveiled this year’s three-course Easter brunch menu. Guests will begin the meal with lobster bisque, Caesar salad or fresh seasonal fruits before selecting from the main dishes offerings. Entrées include a choice of prime rib accompanied by dipping sauces; baked brioche French toast with a walnut crisp, Fleming’s signature eggs benedict or Fleming’s egg strata. To complement the meal, Fleming’s mixologists crafted a trio of Easter cocktails to enjoy: Bellapolitan, Scottish Beauty and Blood Orange Mimosa (not included in brunch price).
As a sweet conclusion to the feast (because by this point all the morning’s treats are null and void) choose between white chocolate bread pudding with a bourbon cr?me anglaise; cr?me brulee served with Tahitian vanilla bean custard and seasonal berries; or a walnut turtle pie with homemade caramel and walnuts baked into a chocolate pie crust. The price is $36.95 for adults and $17.95 for children, taking place from 11:30 p.m. until 3 p.m.
Crown Room, Hotel Del Coronado
Celebrate the day inside the world-renowned Hotel Del Coronado during the annual Easter Champagne Brunch. Taking place in the oceanfront Ballroom and decadently outfitted Crown Room between 9 a.m. and 3 p.m., guests can enjoy a seemingly endless spread of fresh seafood, made-to-order omelets, fruit, deserts and more. Chef John Shelton offers seven dining stations for guests to visit where they may find dishes such as Lump Crab Celery Root and Apple Salad; Green Lip Mussels served on Chuka salad with Ponzu sauce and grilled tofu; Rosemary leg of Lamb with mint chutney; Lobster and Cheese Tortellini; and Sherry Braised Short Rib with sweet potato puree, and cipollini onion; among a variety of cheeses, house-made salts and garden grown vegetables. The Hotel Del features an on-site vegetable and herb garden while sourcing its other ingredients from local fishermen, farmers and artisans.
The Hotel Del Coronado’s Crown Room Sunday Brunch has been selected by San Diego Magazine and The San Diego Union-Tribune as San Diego’s best brunch. The cost is $82.50 for adults and $35 for children age 6-10. The Hotel Del will also be offering three egg hunts on the oceanfront Windsor Lawn from 10 a.m. until 10:40 a.m. and from 12 p.m. until 12:40 p.m. as well as a Craft ‘Egg’stravaganza on the south end of the Windsor lawn between 9:30 a.m. and 1:30 p.m.
George’s Modern La Jolla
One of San Diego’s favorite restaurants, George’s At The Cove is a prime spot to soak up the city’s beautiful coastline. Whether sitting on the Ocean Terrace or inside the contemporary interior, George’s open, airy design combines unobstructed ocean views paired with fresh, locally sourced cuisine. Easter brunch at George’s will combine a menu of signature dishes alongside two or three Easter specials, carefully prepared by Executive Chef Trey Foshee. Guests can expect a variety of seafood, including shrimp, oysters and blackened fish as well as game meats like roasted duck prepared with lemon glazed dates and Jidori chicken served with smoked ricotta and a nettle emulsion. In the past Easter entrées have included Brioche French toast; Croque Madame with gruyere and a sunny side up egg; Niman Ranch pork loin and cheek served with collard greens, prunes and bleu cheese; and Prime Shortrib Hash with poached eggs and red wine sauce.
Chef Foshee hasn’t revealed his Easter specials as of yet, but given the restaurant’s reputation, it’s no question that the only thing that could make a meal at George’s better is perhaps a really great Easter hat (fellows, that's a printed and/or pastel tie for you).
Sara graduated from the University of Mary Washington in Fredericksburg, Virginia with a degree in creative writing. As a military child she spent her childhood living and travelling overseas which shaped her passion for travel, language, food, and intercultural exchange. She has recently joined the JustLuxe editorial team....(Read More)