Easter is all about spending time with those who matter the most. As part of the Fox Restaurant family, we want you to know there’s always a place for you at our table. We’ve created special menu offerings at many of our restaurants so you can celebrate Easter surrounded by your favorite people and good food.
Let the arrow lead you to brunch at The Greatest Neighborhood Restaurant. This Easter, The Henry is offering breakfast favorites like blue crab quiche along with a tableside Bloody Mary cart.
You’ll get hooked on Little Cleo’s Easter features like lump crab benedict or lobster frittata. Feast your eyes (and your taste buds) on oyster selections, bubbly, and seasonal desserts.
Join North Italia for Easter brunch and you’ll get a taste of our red wine glazed short rib or rosemary chicken—handmade with love from scratch, made just for you and your loved ones.
A truly satisfying Easter meal is one that is made from honest food that tastes really good. True Food Kitchen’s Easter tasting menu includes options such as the Hangover Rx, Charred Cauliflower, Roasted Artichoke Pizza and Key Lime Pie.
Culinary Dropout is hosting an Easter brunch for people who don’t do brunch. We promise, there’s going to be nothing basic about it. Enjoy our offerings of grilled asparagus toast and pork belly hash.
Wildflower is teaming up with Chef Kevin Handt to bring you our Easter menu: wild mushroom quiche, roasted sea bass, blue crab omelette and slow-roasted prime rib.
The Greene House is taking you on a trip to the picturesque vineyards of California this Easter. Our menu—stuffed French toast and spring vegetable Frittata—is inspired from the flavors found in our extensive wine list.
We’re pretty confident that The Arrogant Butcher will be part of your Easter celebrations. With our selections, you’re sure to get the best of whatever you need: bubbly, charcuterie, cocktails and even seafood from our raw bar.
If you’re looking to get a little indulgent this Easter, you’ve come to the right place. Olive & Ivy’s Easter menu include sea scallops in a bacon gastrique, bacon-wrapped tenderloin and sweet potato cannelloni.