Utah Stories

Where to Eat on Easter: Easter Lunches, Brunches, Dinners & More

Easter Sunday might be a great day to venture out for a holiday meal. Here is a select list of great places to do just that.


With many local restaurants reopening for dine-in service and others offering gourmet meals grab-and-go style, Easter Sunday might be a great day to venture out for a holiday meal. Here is a select list of great places to do just that.

Franck’s for Easter will offer guests a 3-course gourmet brunch from 10 a.m. to 3 p.m. priced at $75 per person plus tax & gratuity. Things will kick off with an amuse followed by a first course of caramelized California flounder with creamy grits. The second course is “animal style” beef tenderloin – a beef fat waffle/short rib with maple gravy, grilled cauliflower, dried huckleberry and French mustard hollandaise. For dessert there’s a warm tropical rice crispy with guava buttercream, grilled pineapple, passionfruit sponge, longan fruit, caramelized young coconut, and petite Thai basil.

Fleming’s Prime Steakhouse & Wine Bar will celebrate Easter all day on both Saturday and Sunday this year with a special 3-course menu that includes a salad and dessert. Guests will begin with a roasted golden beet salad followed by an entree of either petite filet mignon & crab-stuffed shrimp scampi ($80) or petite filet mignon & lobster tail scampi ($90). Dessert will be a choice of Key lime pie, New York cheesecake or chocolate gooey butter cake. For those wishing to celebrate Easter at home, Fleming’s is also offering a Filet Wellington Family Bundle for curbside pickup priced at $300. 

Rodizio Grill Brazilian Steakhouse will offer some special menu additions for Easter weekend, Saturday and Sunday, April 3 & 4. They’re extending their all-you-can-eat menu to include salmon and lamb for $34.99 per person. Plus, every family will receive a special offer for a future visit: buy one dinner, get one for 50% off. Rodizio opens early at 11 a.m. on Easter Sunday. 

At Les Madeleines for Easter chef/owner Romina Rasmussen will offer up delectable house-made chocolate bunnies, hens, kitties (2 sizes), and a puppy – all available in white, milk, and dark chocolate. Pre-orders must be placed by April 1. Some extras will be made on a first come, first served basis. They will also feature a Pavlova in 3- and 6-inch sizes. The meringue shell is filled with vanilla pastry cream and topped with berries, mango and pineapple. Chocolates range from $9 – $20. Pavlova is $6.50 and $35.00. Chocolates will be available the week before Easter and the Pavlova is available for Saturday April 3 pickup.

On Easter Sunday Log Haven restaurant invites you, friends and family to enjoy a special Easter Luncheon with seatings available from 12 noon to 5:30 p.m. Award-winning Executive Chef Dave Jones will prepare a hand-crafted meal priced at $52.95 per person. Children under the age of 12 are $29.95 per person. Reservations are required. All meals come with fresh rolls and house-made hummus and the first course is a choice of Creamy Wild Mushroom Soup with Tuscan bread crumbs or Bloomsdale Spinach Salad with sugar cured bacon, chopped egg, honey-lemon dressing or Fontina Arancini with pomodoro sauce. The entree course offers a choice of pan-seared New York steak, pan-seared salmon, grilled organic chicken breast, grilled Duroc bone-in pork chop or parmigiano-reggiano risotto. For dessert, there’s a choice of maple pot de creme, strawberry cheesecake or a milk chocolate tart with vanilla ice cream. 

350 Main Brasserie in Park City will offer a variety of items to enjoy in-house or to take home for Easter, including almond-crusted French toast; quiche Lorraine with mixed green salad; seafood cakes with poached eggs and bearnaise; sweet grits with homemade sausage and eggs; smoked leg of lamb with chilled rice salad & honey garlic sauce, and other tempting dishes to choose from. 

La Caille will host a family-style brunch on Easter Sunday priced at $80/adults; $50 children 7-12; $20 children 4-6; and free for kids 3 and under. Brunch menu items include eggs Benedict, Wagyu sliders, salmon cakes, crispy rosemary potatoes, blueberry pancakes, farm fresh scrambled eggs, bacon, seasonal fruit, pastries and more. 

The folks at Epicure Fine Food & Drink in Midvale say, “We are taking the work out of Easter Dinner with dine-in and to-go options. Join us for your Easter Feast and enjoy top-notch service by the Epic Crew. Celebrating at home? Take advantage of our family-style meal packages that can be ordered up to a week in advance and picked up curbside. Seating is limited to ensure safety and proper physical distancing. Reservations are highly recommended.”

In Park City, dine in or pick up Hearth and Hill’s Easter Meal Special for 4 ($195) including seafood cocktail, cucumber and tomato salad, spinach and mushroom quiche, ribeye, and cupcakes. Add-ons include cinnamon rolls, truffle mac and cheese, ½ dozen cheddar biscuits, one dozen deviled eggs, and a Bloody Mary mix package. Available 10 a.m. – 8 p.m.

On Easter Sunday, Tuscany restaurant invites you to join them for a plated Easter Brunch with reservations available from 10 a.m. to 2:30 p.m. The Tuscany Easter Brunch features a first course of fresh baked croissants with butter and jam, followed by a second course of mixed berry, yogurt parfait. The third course is a choice of maple and sausage frittata or a spinach, tomato and Feta frittata. Both come with applewood smoked bacon, potatoes O’Brien and fresh fruit. Dessert will be an Easter Dessert Sample Platter. There’s also a kids meal of scrambled eggs, Belgian waffle, applewood smoked bacon and fresh fruit. The cost for Easter Brunch at Tuscany is $55 per person and $30 for children 12 and under. Call 801-277-9919 for reservations.  

Culinary quote of the week:

“Good idea: Finding Easter eggs on Easter. Bad idea: Finding Easter eggs on Christmas.” — Jack Handy



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Food writer Ted SchefflerOriginally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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