For a lot of people, glazed ham and hard-boiled eggs are Easter brunch essentials. But a growing number of Houston restaurants are offering choices for the big spring feast that are anything but traditional.
In this week's KHOU CultureMap Moment, I stopped by the new Del Frisco's Grillein West Ave, where chef Jeff Taylor has created a red velvet waffle with whipped vanilla bean-spiked cream cheese and a new take on the Croque Madame with gruyere and white cheddar cheese, thin-sliced French ham and Mornay sauce on a toasted bun, with a fried egg on top. Items are a la carte.
A growing number of Houston restaurants are offering choices for the big spring feast that are anything but traditional.
For Easter brunch at Triniti, chef Ryan Hildebrand is whipping up such delectable dishes as monkey bread french toast with orange rum mascarpone and vanilla syrup; rabbit and veal with blanquette, carrot, English peas and crimini mushrooms; and peach crisp with dulce de leche ice cream and peach chips. The fixe-price meal is $55.
The popular and gigantic Sunday brunch at Hugo's is even bigger for Easter, as chef Hugo Ortega is including lamb chops with mole sauce in addition to the wide array of traditional Mexican dishes — and an Easter egg hunt for the kids, too. The brunch is $39 for adults and $12 for children 10 and under.
Chef Monica Pope celebrates Sparrow Bar + Cookshop's first Easter with a "globally-inspired" three-course prix-fixe menu that includes items like avocado sashimi, sugar-cured salmon “stack” with herbed mascarpone and pickled red onion, Challah bread pudding with kumquat compote and Affogato with caramel semifreddo, salted caramel sauce and popcorn, cacao nibs and toffee. $35 per person. A children's menu for $15 is also available.
At Max's Wine Dive, chef Michael Pellegrino cooks up rabbit mole once a year - at Easter. It's on the popular restaurant's brunch menu, along with such favorites as Max's fried egg sandwich, Jake cakes and wings, and Max's signature fried chicken. Items are a la carte.
For more choices, check out our Procrastinator's Guide To Easter Brunch.
Max's Wine Dive chef Michael Pellegrino is cooking up rabbit mole especially for Easter.
