Hippity hoppity to these restaurants on April 12 for special Easter menus and family fun.
Dosa: The Indian on Fillmore is serving a unique brunch with items including a strawberry-banana uttapam (pancake-style version of a dosa), an egg poriyal (dosa filled with a South Indian scramble of organic eggs, chiles, tomatoes and onions) and special beverages such as a curried Bloody Mary (11:30 AM–3:30 PM; 415-441-3672).
Home: For the holiday, this Castro spot will serve its regular dinner and brunch menus, plus a three-course prix fixe that includes roasted grilled asparagus with prosciutto and roasted leg of lamb with a spring onion potato gratin (10 AM–midnight; $40 per person; 415-503-0333).
Silks: Downtown’s Mandarin Oriental Hotel is laying out a lavish Easter brunch that begins with an endless flow of mimosas and includes everything from dim sum to cured salmon, plus a dessert buffet table with an endless array of sweets (seatings from 9 AM–1 PM; $49 per adult, $25 per child; 415-986-2020).
Bar Bambino: This hipster wine bar in the Mission is offering a traditional Italian three-course Easter brunch, featuring various Neapolitan and Ligurian specialties (11 AM–3 PM; $45 per person; 415-701-8466).
The Ritz-Carlton: For family-oriented fun with all the fixings, Nob Hill's Ritz is hosting an egg hunt (noon) and a petting zoo (10 AM–4 PM, reserved for dining and hotel guests). Other highlights include a jazz brunch buffet in The Terrace Restaurant (10 AM–4 PM; $98 per adults, $48 per child five–12) and afternoon tea in The Lobby Lounge accompanied by a live harpist (1–4:30 PM; $36–$41 per person; 415-773-6198).
EPIC Roasthouse: In addition to its regular à la carte brunch menu, this Embarcadero waterfront chophouse is offering a special three-course prix fixe with the additional lure of an egg hunt for kids at 1 PM (10:30 AM–3:30 PM; $40 per person, includes a complimentary basket of hot-cross buns; 415-369-9955).
McCormick & Kuleto's: For an Easter Sunday with a view, head to this Fisherman’s Wharf seafooder, where additions to the regular à la carte menu include braised leg of lamb, green and white asparagus with white truffle oil, and grilled Alaskan halibut with Meyer lemon confit (415-929-1730).