If you’ve eaten your fill of Easter eggs and are hungry for a little more sustenance, these restaurants will be more than happy to oblige. Oh, and for the record, Easter is Sunday, April 20.
At one of my favorite newcomers to Boca, Fork & Knife (99 SE Mizner Blvd., 561/405-6542), they’re offering their usual a la carte Sunday brunch, either in the spiffy dining room or expansive outdoor patio. Get lox and leeks scrambled into eggs and served atop potato latkes or chocolate chip pancakes with chocolate syrup and whipped cream or a grilled chicken and apple and goat cheese salad or even a hefty burger topped with a fried egg, onion straws and bacon jam.
Farmer’s Table (1901 N. Military Trail, 561/417-5836) is dishing up its signature light, healthy, organic cookery at brunch and dinner. Along with a roster of smoothies and sides, the hugely popular Boca eatery’s midmorning menu includes dishes like black skillet hash (with bacon, chicken sausage, potatoes, veggies and local eggs), while at dinner you can tuck into anything from zahtar-spiced salmon with cashew-veggie brown rice to bison-cranberry meatloaf with mushroom-port sauce.
Over in Mizner Park, wicked-stylish Tanzy (301 Plaza Real, 561/922-6699) gives you a choice of either its regular Sunday brunch menu or a special prix fixe Easter menu until 3 p.m. A cocktail, entree and dessert are included in the $22 price, which gets you choices like brioche french toast with cinnamon butter, syrup and whipped cream and Cobb salad with shrimp and grilled chicken. To really get in the holiday spirit, try the Boca Mimosa, made with orange juice, orange marmalade, blood orange and Moet Imperial champagne.
In Delray Beach, The Office (201 E. Atlantic Ave., 561/276-3600) will be serving its regular menu and an array of a la carte specials devised by chef Bryan Ramos. Specials include lobster bisque, spinach and strawberry salad, baked ham with pineapple-rum glaze and crab-stuffed snapper with saffron beurre blanc. Or knock down a fat, juicy burger, Florida blue crabcakes or blue cheese-crusted ribeye off the daily menu.
Sticking with Delray, Vic & Angelo’s (290 E. Atlantic Ave., 561/278-9570) is pulling out all the stops, offering both its usual brunch menu (with dishes like steak ‘n’ eggs and eggs Benedict) and an Easter buffet from 10 a.m. to 3 p.m. The buffet will feature a carving station with prime rib and honey-glazed ham, an omelet station; raw bar with peel-and-eat shrimp (among other offerings); dishes like mussels Fra Diavolo and rigatoni Bolognese, plus Italian pastries and a complimentary glass of champagne.