Easter Brunch ideas in Philadelphia!

-Courtesy of Bondfire Media Relations & Consulting
feature photo: Brunch bagels at Harp & Crown, courtesy of Schulson Collective

Still looking for an Easter brunch spot? Here are a few mouthwatering ideas. Grab your family and book a table now!

Sor Ynez will be open for brunch on Easter Sunday from 11am – 3pm. Their happy hour food and drink menus will be available, featuring $5 and $6 snacks including Pescado Dorado, Sikil Pak, Brussels, and Queso Frito, plus $6 house wines $7 beer, and special tequila cocktails. Additionally, Smoked Brisket Benedict with a Chipotle Hollandaise Sauce will be on special for the day along with their regular brunch selections, such as vegan hotcakes, breakfast burritos, and huevos rancheros.

Prime Rib at Live! Casino & Hotel will host Easter brunch with a menu of fresh seafood, prime meats, eggs, brioche French toast, and their vegetable-based Skillet Frittata with marinated artichokes, onions, heirloom grape tomatoes, asparagus, pickled red onions, microgreens, and toasted pine nuts. The extensive cocktail list includes an epic build-your-own Bloody Mary, with add-ons like crab legs, shrimp, cheese stuffed peppers, bacon, caviar or crab stuffed olives, and more.

Harp & Crown will offer their normal breakfast buffet for $35/person on Easter Sunday from 10:30am – 2:30pm. Juice and coffee are included as beverage options, with Mimosas, Bellinis, and Bloody Marys available to add on. The buffet features a create-your-own donut station, a variety of bagels with toppings, made-to-order omelets, meat & cheese, artisanal sandwiches, and a selection of house-made pastries.

Via Locusta brunch offers an elevated menu of house-made focaccia, caviar, handmade pasta, panini and more, which will be available from 10am – 3pm on Easter Sunday. The intimate Italian spot has traditional breakfast options like any style eggs, whole wheat pancakes, and steak & eggs, along with more creative riffs on classics like their Chicken Milanese Panino with fried egg, arugula, and aioli, or vegetable-based options including Chicory with Rose Vinaigrette, Blood Orange, Pistachio and Zucchini with Pine Nut, White Anchovy, Herbs

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