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Salt Lake City's Best Easter Brunches

2014

By

Salt Lake City's Best Easter Brunches
John A. Rizzo

Celebrate Easter and welcome spring with family and friends at one of Salt Lake City's best Easter brunches.

Please verify details by calling or checking the restaurant's website; times, prices and menus may change.

For even more Easter breakfast and brunch ideas, see Salt Lake City Easter Events and Salt Lake City's Most Romantic Restaurants.

Note: Reservations recommended for all Easter brunches except where noted.

  • Bambara

    Bambara's Easter brunch features a huge variety of hot and cold dishes including lamb hash with poached egg and mint béarnaise sauce, grilled king salmon with lemon caper-dill sauce, and a carving station with mustard glazed ham and organic turkey breast. Pastry Chef Rebecca Moore has whipped up delicate pastries and her own house made granola.

    Sunday, April 20, 2014, 10 a.m.-3 p.m.

    202 S. Main
    801-363-5454

    Adults $42
    Seniors $36
    Children 6-12 $22
  • Faustina

    Faustina Executive Chef Billy Sotelo's special creations include orange-chipotle glazed salmon, Italian sausage, a prime rib carving station, omelets to order, seafood paella and a wide selection of salads, pastries and desserts. General Manager Hillary Merrill has created a special $3 Mimosa bar that includes a choice of juices: orange, blood orange, pomegranate, peach, pear, cranberry, grapefruit or pineapple.

    Sunday, April 20, 2014, 9 a.m.-3 p.m.
    454 E., 300 S.
    801-746-4441

    Adults $30
    Children 12 and under $15

  • Fleming's

    The three-course Easter brunch menu at Fleming's Prime Steakhouse offers a choice of appetizers, entrees and desserts, including eggs benedict, baked brioche French toast, prime rib or egg strata. A special children's menu is available. Easter brunch at Fleming's includes a gift card for $25 off your next visit (one per table).

    Sunday, April 20, 2014, 10:30 a.m.-2 p.m.
    20 S. 400 W. at The Gateway
    801-355-3704

    Adults $39.95
    Children 12 and under $18.95

  • Franck's

    The Easter offerings at Franck's highlight Chef Franck Peissel's love affair with food - French at heart, but with modern American culinary trends and fresh local ingredients. Menu highlights include spring strawberries, dill crusted "Barely Warm” organic Scottish salmon, dry aged Meyers all natural N.Y. strip, gruyere cream cheese biscuit, and buttermilk pie.

    Sunday, April 20, 2012, 10:30 a.m.-2:30 p.m.
    6263 S. Holladay Blvd.
    801-274-6264

    Adults $55
    Children $25

  • Caffe Niche

    Caffe Niche's Easter brunch menu features delicious options "Niche Scrambler" special with organic polenta with Peppadew peppers, scrambled local cage free eggs, lump crab meat, Mornay sauce and Campari tomatoes. All pricing is a la carte. There are no reservations required.

    Sunday, April 20, 2014, 9 a.m.-3 p.m.

    202 S. Main
    801-363-545

  • Gardner Village

    Easter Sunday Brunch at the Gathering Place at Gardner Village will include fresh crepes and omelets, scrumptious desserts, breakfast and lunch items and a chocolate fountain. First come, first served - reservations not accepted.

    Sunday, April 20, 2012, 9 a.m.-2 p.m.

    1100 W. 7800 S., West Jordan, Utah
    801-566-8903

    Adults $21.95, Children 3-11 $12.95
  • Grand America

    The Grand America Hotel's extravagant buffet, held in the Garden Café with live music, features traditional brunch favorites plus fresh seafood, sushi, roasts, salads, made-to-order pasta, and special dessert creations.

    Sunday, April 20, 2014, 9 a.m.-2 p.m.
    500 S. Main St.
    801-258-6807

    Adults $49
    Children 5-10 $24.50
    Children 4 and under Free

  • The Grub Steak

    The Easter Buffet at the Grub Steak in Park City includes carved lamb and beef, fish entrees, hot breakfast favorites, omelet station, crepes, bakery specialties and a dessert buffet.

    Sunday, April 20, 2014, 10 a.m.-2 p.m.
    2200 Sidewinder Dr., Park City, Utah
    435-649-8060

    Adults $27.75
    Children under 12 $13.75

  • Harvest Restaurant, Thanksgiving Point

    Harvest Executive Chef Jason Merryweather’s Easter Brunch buffet menu will feature seasonal American dishes, including: pastries, breads, cheeses, fruit, hot entrees, iced gulf shrimp, carved meats, salads and house-made desserts.

    Saturday, April 19, 2014, 10 a.m.-2 p.m.

    3003 N. Thanksgiving Way in Lehi
    801-768-4990

    Adults $31.95

    Children 6-11 $15.95

    Children 1-5 $1

  • La Caille

    The breakfast buffet at beautiful La Caille includes pastries, French toast, salmon, eggs, breakfast entrees, a dessert bar and a candy buffet for children.

    Sunday, April 20, 2014, 10 a.m.-4 p.m.

    9565 South Wasatch Blvd.
    801-942-1751

    Adults $49
    Children under 4-10 $26
    Children 3 and younger $10

  • Log Haven

    Beautiful Log Haven in Millcreek Canyon will offer an Easter Sunday Supper this year. Menu highlights include a choice of fresh spring asparagus soup, grilled Pacific Northwest king salmon, lemon-basil pressed organic chicken breast, and pine nut pesto garganelli, and chocolate lava cake.

    Sunday, April 20, 2014

    6451 E. Millcreek Canyon Rd.
    801-272-8255

  • Oasis Cafe

    Oasis Cafe will serve an Easter Brunch buffet that mirrors the creative daily menu filled with local organic vegetables, sustainably ranched meats and the freshest seafood. The buffet will also include a prime rib carving station and a chocolate fountain for dessert.

    Sunday, April 20, 2014, 9 a.m.-3 p.m.
    151 S. 500 E.
    801-322-0404

    Adults $32
    Children 12 and under $18

  • J&G Grill

    The St. Regis Deer Valley's  J&G Grill is offering a seasonal Easter Brunch. Menu highlights include Niman Ranch ham benedict served with crispy potatoes, house smoked salmon benedict, and vanilla bean crème brulee. All food, with the exception of seafood, is sourced locally.

    Sunday, April 20, 2014, 10 a.m.-2 p.m.
    2300 Deer Valley Dr E, Park City
    (435) 940-5760

    Adults $45
    Children under 12 $22.50

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