Savor an epic repast with family and friends on April 9 by marking the spring holiday at these Hub eateries
Bistro du Midi: An ideal spot for an elegant Sunday meal, this restaurant overlooking the picturesque Boston Public Garden offers a three-course menu that features such delights as tuna tartare, heirloom beet salad, eggs Benedict, steak frites and desserts like vanilla bean crème brûlée.
Davio’s Northern Italian Steakhouse: From 10 a.m.–1:30 p.m., enjoy exclusive brunch dishes like cinnamon French toast and smoked salmon with avocado and a toasted asiago bagel at the Back Bay location and Belgian waffles and lobster breakfast pizza at the Seaport outpost, as well as braised beef short rib hash, pork sausage with scrambled eggs and filet mignon Benedict at both locales.
Harvest (pictured): The farm-to-table mainstay in Harvard Square boasts a three-course brunch highlighted by appetizers like peekytoe crab cakes and potato leek soup and such main dishes as seared salmon and filet mignon, capped off by desserts like carrot cake and mango mousse. Sip on an optional wine pairing or special cocktails that include a mimosa topped with Gran Marnier and the Brattle in Bloom, a prosecco drink with Lillet Rosé and grapefruit. And did we mention the supplemental raw bar with local oysters, shrimp cocktail and ceviche selections?
Nubar: The Sheraton Commander’s sleek dining destination in Harvard Square serves up an Easter Sunday buffet from 11:30 a.m.–4 p.m. Delve into smoked salmon, carrot bisque, made-to-order omelets, roasted cod and a carving station complete with honey-glazed ham and lamb before indulging in such sweet treats as lemon raspberry tort, cupcakes and mini-pastries.
SRV: The South End hot spot, whose name stands for Serene Republic of Venice, hosts Easter brunch from 10:30 a.m.–1:30 p.m., dishing out a three-course, prix fixe menu that starts with delectations like tuna crudo and grilled asparagus before moving on to mains that include familiar treats like eggs Benedict alongside the house-made Italian specialties lasagna al ragu and pansotti, a ravioli-like pasta filled with lobster. Save room for the final course, which consists of an impossible choice between a trio of frosty scoops or tempting tiramisu.
