For those who like their brunch with a side of swank, this downtown restaurant on the lobby floor of the Four Seasons has you covered. Options include four different varieties of benedict, including Dungeness crab cake and short rib. Fear not, sweet tooths: pecan-studded brioche French toast will also be available. Brunch costs $65 for adults and $25 for kids.
Ethan Stowell’s sophisticated Capitol Hill salumeria will marry some of its dinner staples—guanciale pizza, Seattle Met-approved salumi with torta fritta—with some Easter-appropriate additions on a special a la carte menu. Wash it down with a $9 Cottontail Sour (basically a lavender-infused Pisco).
This surprisingly plush SeaTac hotel will offer a $55 brunch buffet, including marinated mussels, Belgian waffles, and an olive oil-poached tuna conserva. Chef Mark Bodinet will concurrently offer a prix fixe lunch tasting menu at Copperleaf, the lodge's restaurant. Bodinet's $50 menu will include candied rhubarb with grilled white asparagus and a grilled Iberico pork loin.
This Bellevue buffet spot will offer made-to-order omelets alongside a host of Easter favorites including ham, garlic-herb prime rib, and lamb chops with fig and mint relish. The $39.95 meal includes champagne (but not for the kids, to the tune of $19.95).
Koral Bar and Kitchen
This downtown Bellevue restaurant will be serving up a plated brunch, with options ranging from a $24 classic benedict to a $26 filet of king salmon. Each entree comes with potatoes, housemade lemon-currant scones, and a choice of appetizer.
Volunteer Park Cafe
This cute Capitol Hill cafe is known for its brunch, but dinner is the meal that's getting Easter-fied. Chef Ericka Burke will be serving up a $40 menu including deviled eggs with pickled asparagus, leg of lamb with spring veggies, and an orange ginger cheesecake with rhubarb compote. Reservations are required—call 206-328-3155.
This locavore-chic downtown eatery will be offering its regular brunch menu—Cointreau French toast, sockeye gravlax— supplemented with Easer choices such as a Tabasco-laced honey ham and housemade scones.
Golden Beetle (Seder)
When: April 14–15, 5pm–10pm
Last year's meal (the brainchild of chef de cuisine Ariel Fishman-Larsh, who has since moved to Tilth) was such a success that this year Maria Hines herself will take the reins, offering a thoughtful interpretation of the seder meal. Beitzah will be a soft boiled egg with asparagus, harissa aioli, and fried shallot, and a charoset of poached pear with cacao nibs and candied walnuts will round out the meal. The passover menu will cost $50 per person, and the entire table must opt in.