Appetite: 3 hoppin' Easter meals

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Magnolia's festive beer sampler
PHOTO BY VIRGINIA MILLER

Then there was Easter...

Beer (and bunnies?) at Magnolia Pub

No, they're not serving an Easter brunch, but with new chef, Matt Kerley, announced just this week, it's as good a day as any to visit Magnolia Pub ... especially if beer and Scotch duck eggs sound more your speed than a froufrou Easter menu. Kerley keeps the gastropub and farm-to-table approach intact, ever looking for ways to utilize all animal parts in his cooking (from local farms, of course).

His upbringing in both his native Australia, then South Carolina, influence his cooking. New brunch dishes you'll see rotating through include beignets with roasted apple puree and bacon caramel (can we say "yes!"?), mushroom waffles with golden enoki butter and wildflower honey, or a Ploughman's Board with Stilton and Montgomery cheddar, boiled duck egg, potted head (you heard right) and accompaniments of marmalade, pickled onions and levian bread. Whether you go for Easter or any time after, looks like there's some new delights in store. And there's always Dave McLean's awesome beers.

4/4, 10am-2:30pm
1398 Haight, SF.
415-864-7468
www.magnoliapub.com

 


Berkeley feasting at FIVE
Make Easter chic by slipping into downtown Berkeley's Hotel Shattuck for brunch at FIVE. This gorgeous, historic, airy room is modern in black and white with a splash of red. Exec chef Scott Howard's menu is a winner and brunch includes his signature mac ‘n cheese with smoked gouda and tomato jam, Belgian waffles, beef brisket, and banana bread pudding. Don't forget unlimited mimosas.

4/4
$55 per person; $25 for children under 5-12
2086 Allston Way, Berk.
510-225-6055
www.five-berkeley.com


Waterfront views at CHAYA Brasserie
With one of the better deals for Easter feasting in the city ($35 for three courses and unlimited mimosas), not to mention those ever-inspiring Bay views, CHAYA Brasserie (www.thechaya.com) allows a customizable brunch from 18 dishes, like Chaya's signature sushi (a sampler platter), mushroom spinach omelet with decadent foie gras and black truffle sauce, and shiso lime and strawberry guava sorbets.

4/4, 11am–2pm
$35 per person
132 The Embarcadero
415-777-8688
www.thechaya.com

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