Easter Sunday falls on April 9 this year — and with it, a smorgasbord of buffets and dining specials at restaurants around the state.
What follows are all the Easter dining options that we know of in Utah this year. Information and descriptions below are provided by the restaurants directly; prices listed may not include tax, gratuity or optional drink pairings.
Only restaurants with special dishes or menus are listed; other restaurants may be open with regular menus. Always confirm availability, pricing and details with your chosen restaurant directly. For updates, go to gastronomicslc.com.
Salt Lake County
The Aerie at Snowbird, 320 Cliff Lodge Dr, Snowbird; (801) 933-2222; snowbird.com/dining/the-aerie/ • Easter Sunday brunch, April 9, 9 a.m. to 3 p.m. Adults, $70; children 6-12, $35; children 5 and under, free.
Capital Grille, 40 E. 100 South, Salt Lake City; (385) 419-3888; thecapitalgrille.com • Easter Sunday brunch, April 9, 10 a.m. to 2 p.m. Featuring: Lobster frittata (butter-poached lobster tails, truffle hollandaise, asparagus and white cheddar hash browns), 14-oz. Bone-in dry aged New York strip and eggs (with white cheddar hash browns), 8-oz. center cut filet mignon (with white cheddar hash browns), and smoked salmon and caviar (Royal Ossetra caviar, crème fraich, blini, white cheddar potato cake). Mimosas available, or select from the wine list. Prices vary.
Eight Settlers Distillery, 7321 Canyon Centre Pkwy., Cottonwood Heights; (385) 900-4315; eightsettlersdistillery.com • Easter Sunday brunch, April 9, 10 a.m. to 2 p.m. Includes their famous prime rib carving station, braised short rib Benedict, fluffy pancakes with Vermont maple syrup, whiskey-glazed pit ham, and more. Cost: $70 per person.
Emigration Cafe, 1709 E. 1300 South, Salt Lake City; (801) 906-8101; emigrationcafe.com • Easter Sunday brunch buffet, April 9, 10 a.m. to 2 p.m. The buffet is designed around all your brunch favorites. Brewed Logos coffee and fresh juices are included. Adults, $48; children 6-11, $24; children 5 and under, $8.
Fleming’s Steak House, 20 S. 400 West, Salt Lake City; (801) 355-3704; flemingssteakhouse.com • A three-course Easter dinner, April 9. Salad: Choice of Fleming’s salad (walnuts, tomatoes, dried cranberries, red onion, lemon balsamic vinaigrette) or Caesar salad (romaine, parmesan, fried capers, crispy prosciutto). Entrée: Choice of petite filet mignon and crab-stuffed shrimp scampi, $85; or petite filet mignon & lobster tail scampi, $95 (both with sautéed roasted campari tomatoes & white wine herb butter). Dessert: Choice of chocolate gooey butter cake (honeycomb brittle, chocolate sauce and caramel) or New York cheesecake (classic preparation, strawberry red wine sauce & fresh mint).
Franck’s, 6263 Holladay Blvd. East, Holladay; (801) 274-6264; francksfood.com • Easter Sunday brunch, April 9. Five-course prix fixe. Amuse-bouche: Warm cream biscuit, salted French butter, chervil dust, violet jam. First course: Heirloom carrot Creamsicle, carrot top xo, vanilla bean goats cheese, roast quinoa. Second course: Seared scallop, squid ink waffle, yellowfin tuna tartare, wood-fired Tokyo turnip, sweet & sour maple, pickled turnip greens, pistachio. Third course (entrée): Iberian pork “ham & eggs”, Yukon gold potato tostones, lacquered farm egg terrine, brown butter toast, caraway caramel apple, ham aromatic herb jus. Fourth course (dessert): Champagne-glazed champagne donut, miso-brown butter sugar buttercream, black grape preserve, shiso, brown sugar brittle. Take home: Lemon ricotta cookies. Adults, $95; children 12 and under, $40.
Hub & Spoke, 1291 S. 1100 East, Salt Lake City; (801) 487-0698; hubandspokediner.com • Easter Sunday brunch buffet, April 9, 8:30 a.m. to 3 p.m. Menu includes chicken and waffle, corned beef hash, classic Benedict, salmon Benedict, classic French toast, vegan grit skillet with mushrooms, two-egg build your own omelet, plus a large variety of side dishes. Adults, $44.99; children 12 and under, $24.99. Reservations recommended; first-come seating on patio.
La Caille, 9565 Wasatch Blvd, Sandy; (801) 942-1751; lacaille.com • Easter Sunday brunch, April 9. Appetizer: Seafood cocktail (crab claw, prawns, citrus cocktail) or charcuterie (assorted meats and cheeses, fig mostarda, crispy lavash). Second course: Pancakes, Brulee French toast, caramel croissants. Entrée: Wagyu sliders (brioche bun, bacon tomato jam, white cheddar), grilled pit ham, slow-roasted prime rib (with au jus and horseradish sauce), traditional eggs Benedict (English muffin, ham, hollandaise), crispy dry-aged bacon, crab cakes with remoulade sauce, crispy potatoes with rosemary parmesan, saffron mint fruit salad (with cantaloupe, honey dew, pineapple, strawberries and grapes). Dessert: Assorted macaroons, mini carrot cupcakes (with cream cheese frosting and candied orange zest). Adults, $115; children 4-12, $60, children 3 and under, free.
Little America Grand Ballroom, 500 S. Main, Salt Lake City; (801) 596-5700; saltlake.littleamerica.com • Easter Sunday brunch buffet, April 9, 10 a.m. to 2 p.m. Butcher-inspired cuts, fresh seafood and more. Features include a variety of salads, charcuterie boards, cold peel shrimps, roasted leg of lamb with a rosemary demi, New York steak au poivre, and slow-roasted horseradish-crusted prime rib. Adults, $79; children 5-12, $29.
Log Haven, 6451 Mill Creek Canyon Rd., Salt Lake City; (801) 272-8255; log-haven.com • Easter Sunday supper, April 9, noon to 5 p.m., with a three-course menu prepared by Chef Dave Jones. First course: Choice of wild mushroom soup (with crème fraîche and gremolata bread crumbs) or Bloomsdale spinach salad (with smoked bacon. chopped egg and honey-lemon dressing). Entrée: Choice of grilled American wagyu bavette (with grilled asparagus, crème fraiche mashed potatoes, sauce au poivre), grilled salmon (with black lentils, artichoke salad and lemon beurre blanc), grilled chicken breast (with butternut polenta and huckleberry gastrique), roast leg of lamb (with sundried-tomato pesto. wheat berry cassoulet, roasted broccolini and sauce Robert) or Parmigiano-Reggiano risotto (with English peas, tomato coulis and EVOO). Dessert: Choice of: Maple panna cotta with pecan praline, New York cheesecake with macerated strawberries, or chocolate ganache torte with vanilla ice cream. Adults, $64; children under 12; $37.50.
Oasis Cafe, 151 S. 500 East, Salt Lake City; (801) 322-0404; oasiscafeslc.com • Easter Sunday brunch buffet, April 9. Includes prime rib and their dark chocolate fountain. Cost: $38 per person.
Pago On Main, 341 S. Main, Salt Lake City • (801) 441-2955; pagoslc.com • Easter Sunday brunch buffet, April 9. Buffet includes artisan cheese, fresh fruit, butter lettuce, kale caesar, burrata, orecchiette pasta, French toast, cheese blintz, spinach frittata, cheese grits, wild game meatballs, farotto + farro risotto, braised short rib, scrambled eggs, sausage, bacon, brunch potatoes and more. Adults, $53; children 5-12, $26; children 4 and under, free.
The Salt Republic at the Hyatt Regency, 170 S. West Temple, Salt Lake City; (801) 596-1234; https://www.hyatt.com/en-US/hotel/utah/hyatt-regency-salt-lake-city/slcrs/dining • Easter Sunday brunch buffet, April 9, 10 a.m. to 3 p.m. A seafood-forward menu, with everything from king crab to West coast oysters, plus a carving station with bone-in ribeye and kurobuta ham, lemon poppyseed pancakes and French toast. The kid’s menu features a selection of sliders, chicken tenders and house-made macaroni and cheese. Adults, $70; children 5-12, $35; children 4 and under, free.
Tuscany, 2832 E. 6200 South, Holladay; (801) 277-9919; tuscanyslc.com • Easter Sunday buffet brunch, April 9, 10 a.m. to 2:30 p.m. Buffet dishes include: Prime rib, roasted lamb, chilled shrimp cocktail, honey glazed ham, gourmet omelet bar, fresh salads, assorted house made breads & desserts. Eggs Benedict and house-made waffles are available, ordered tableside. Adults, $90; children 12 and under, $45.
Davis County
Twigs Bistro, 155 N. East Promontory, Farmington; (801) 447-8944; twigsbistro.com • Easter Sunday brunch, April 9, 9 a.m. to 2:30 p.m. Four-course plated menu. First course: Assorted pastries and danishes, fresh fruit and berries, served family style. Second course: Toasted pecan Caesar salad, sun-dried tomato pesto pasta salad, grilled asparagus (served chilled), prawn cocktail. Third course: slow-roasted prime rib with horseradish cream, orange bourbon glazed ham, rosemary roasted potatoes, scrambled eggs. Fourth course: Sweet treats, served family style. Cost: $45 per person.
Summit County
Apres Pendry, 2417 W. High Mountain Rd., Park City; pendry.com/park-city/entertainment/apres-pendry/ • Easter Sunday brunch, April 9, 11 a.m. to 3 p.m. Specials will include spring peas and citrus salad (served with arugula, frisée, orange, grapefruit, peas and lemon thyme vinaigrette), maple glazed ham (with baby carrots, potatoes puree and roasted asparagus), and dessert featuring carrot pineapple cake. Prices vary.
Grub Steak, 2093 Sidewinder Dr., Park City; (435) 649-8060; grubsteakparkcity.com • Easter Sunday dinner, April 9, 5 to 9 p.m. Starters: Choice of salad or wild rice and mushroom soup. Entrée: Grilled tenderloin lamb chops with rosemary pesto, steamed asparagus and hollandaise. Dessert: Choice of house-made desserts. Cost: $59.75 per person.
Hearth And Hill, 1153 Center Dr., Park City; (435) 200-8840; hearth-hill.com • Easter Sunday brunch buffet, April 9, 10 a.m. to 2:30 p.m. Executive chef Eric Diaz and his team are presenting spring-forward dishes, including prime rib (served with au jus and horseradish cream), Atlantic salmon (with chimichurri), or eggs Florentine, among others. Also: An omelet station, build-your-own parfaits, and an assortment of pastries and desserts by executive pastry chef Jessie Rae Nakoneczny, including mini carrot cupcakes, chocolate coconut “bird nests,” and mini strawberry rhubarb shortcakes. Adults, $59.95; children, $29.95; children 4 and under, free.
Riverhorse On Main, 540 Main, Park City; (435) 649-3536; riverhorseparkcity.com • Easter Sunday tapas brunch, April 9, 11 a.m. to 2:30 p.m. A full menu of all-you-can-eat, tapas-style favorites with an elevated twist, along with a selection of Riverhorse dishes. Adults, $95; children under 12, $65.
Stein Eriksen Lodge, 7700 Stein Way, Park City; (435) 649-3700; steinlodge.com • Easter Sunday brunch buffet, April 9, 11 a.m. to 3 p.m. A variety of soups, salads, smoked fish, shellfish, mussels, Snake River Farms ham carving station, omelets, waffles, crepes, and savory entrees of crab Oscar Benedict, grilled lamb T-bones, seared halibut, braised wagyu short ribs, a special kids’ buffet, and chef Stevie-Ray’s dessert display. Adults, $135; children 5 to 12, $45.
Waldorf Astoria, 2100 Frostwood Dr, Park City; (435) 647-5500; hilton.com/en/hotels/slcdmwa-waldorf-astoria-park-city • Easter Sunday brunch buffet, April 9. Action stations of made-to-order omelets, crepes, carved ham and turkey. Choose from dishes like acai bowls, chia seed parfaits, eggs Benedict, shakshuka, a variety of soups, salads, a seafood display, flat iron steaks, salmon, and a special kids’ buffet. Adults, $110; children, $55.
Wasatch County
Overlook Restaurant, 909 W Peace Tree Trail., Heber City; (435) 575-1650; blackrockmountainresort.com • Easter Sunday brunch buffet, April 9. Menu includes: Peeps pancakes, omelet station, eggs Benedict, grits, bacon, deviled eggs, fruit platter, muffins and sweets, hummus and crudité, cocktail shrimp, spring salad, chicken and waffles, and prime rib carving station. Cost with reservation: Adults, $90; children 6 to 12, $45; children 5 and under, $15. Same-day cost: Adults, $100; children 6 to 12, $50; children 5 and under, $20.
