{"id":1908,"date":"2015-04-01T17:54:07","date_gmt":"2015-04-01T21:54:07","guid":{"rendered":"http:\/\/santacruzfoodie.com\/?p=1908"},"modified":"2015-04-01T17:54:07","modified_gmt":"2015-04-01T21:54:07","slug":"restaurants-for-easter-in-san-francisco-and-the-east-bay","status":"publish","type":"post","link":"https:\/\/santacruzfoodie.com\/?p=1908","title":{"rendered":"Restaurants for Easter in San Francisco and the East Bay"},"content":{"rendered":"
\"Top<\/a>

Top of the Mark in San Francisco is serving an Easter Brunch buffet<\/p><\/div>\n

Dining out for Easter 2015? It\u2019s this coming Sunday; here are some restaurant highlights for San Francisco and the East Bay.<\/p>\n

San Francisco Restaurants
\nA16<\/strong>
\nA16 will host a festive Easter brunch and dinner featuring with creations from Executive Chef Rocky Maselli. For brunch, A16 will offer the restaurant\u2019s regular a la carte menu plus traditional Italian Easter staples like Verdetto. This is a dish from Bari in Italy’s Puglia region where young lamb is braised in white wine until tender; the sauce is thickened with a mixture of egg and grana padano, served with snap peas and English peas and shoots. A16 will be open from 11am-9pm. For more information on A16 San Francisco or to make reservations, visit www.a16sf.com or call 415.771.2216.
\nTop of the Mark at the InterContinental Mark Hopkins<\/strong>
\nTop of the Mark Executive Chef Nenad Stefanovic presents the annual Easter buffet on Sunday, April 5. Guests will enjoy a selection of raw bar items, antipasto, salad, and small plates including roasted marinated beets, with goat cheese, walnut oil and roasted heirloom tomato gazpacho. Entr\u00e9e selections include pesto marinated sliced strip loin of beef with potato timbers, jasmine tea demi; muscovy duck l\u2019orange with roasted parsnip; and grilled dorado with white bean mash and tomato relish. Brunch favorites can be had at the omelet station and a build-your-own-buttermilk waffle station. Guests of Top of the Mark\u2019s Easter brunch will enjoy entertainment by pianist Ricardo Scales, and a special visit from the Easter Bunny. Reservations can be made by calling InterContinental Mark Hopkins: 415.616.6940.\u00a0 Easter brunch is served from 10am \u2013 2pm; Adults are $119 and children between the ages of four and 12 are $59. Visit www.topofthemark.com.<\/p>\n

Luce at the InterContinental San Francisco<\/strong>
\nLuce will feature an Easter brunch buffet on Sunday, April 5, from 11 a.m. to 2:30 p.m. Michelin-star Chef Daniel Corey is offering a selection of dishes including chilled poached prawns with a spicy cocktail sauce, herb & garlic roasted tenderloin of prime beef with au jus horseradish and salsa verde, and traditional brunch items such as french toast with banana and whipped cream. Pricing is $75 per person (including bottomless mimosas), $45 per child 4-12 years (4 and younger are free). This excludes tax and gratuity. The traditional Luce a la carte breakfast\/brunch items will also be available Easter morning, but only until 10:45 a.m. Reservations can be made by calling 415.616.6566 or visiting opentable.com. Learn more about Luce at lucewinerestaurant.com.<\/p>\n

Presidio Social Club<\/strong>
\nPresidio Social Club will be offering an Easter feast on Sunday, serving both brunch and dinner. Offerings include sea salt baked ham and roasted leg of lamb with spring vegetables.\u00a0 You can top off the experience with wine, champagne, or specialty cocktails from the PSC Bar. Call 415.885.1888 for reservations. Learn more at presidiosocialclub.com.<\/p>\n

Central Kitchen<\/strong>
\nHighlighting a traditional Easter feast, Central Kitchen invites patrons to celebrate Easter with a three-course family-style dinner for $65 per person featuring lamb. Guests are also welcome to enjoy Easter Brunch, offered from 10:30 a.m.-2 p.m., Central Kitchen\u2019s brunch menu features sweet and savory delights. From a Medjool date sticky bun to fried chicken benedict, and french toast bread pudding to the CK brunch burger, there is a wide array of dishes. Also available: seasonal Bellinis made with Mercat Cava, a beer float with Death and Taxes black lager, and fresh-squeezed mimosas. Reservations can be made at 415.826.7004 or opentable.com. Learn more at centralkitchensf.com.<\/p>\n

OneUP<\/strong>
\nOneUP, located at the Grand Hyatt in SF in Union Square, is serving a 3-course prix-fixe Easter Brunch with a glass of champagne or mimosa for $60 per person.\u00a0 Call 415-848-6187 or visit opentable.com for reservations. Learn more about the restaurant at hyatthotels.hyatt.com\/corporate\/restaurants\/oneup\/en\/home.html.<\/p>\n

East Bay
\nA16 Rockridge<\/strong>
\nA16 Rockridge in Oakland will offer special brunch and dinner offerings by Chef Rocky Maselli. For brunch, A16 will offer the restaurant\u2019s regular a la carte menu plus traditional Italian Easter staples like Verdetto. This is a dish from Bari in Italy’s Puglia region where young lamb is braised in white wine until tender; the sauce is thickened with a mixture of egg and grana padano, served with snap peas and English peas and shoots. For more information or to make reservations, visit www.a16rockridge.com or call 510.768.8003.<\/p>\n

FIVE<\/strong>
\nThis Easter Sunday, join FIVE at the Hotel Shattuck Plaza in Berkeley for a special a la carte menu from chef St\u00e9phane Tonnelier. Dishes include both savory and sweet items, such as duck confit and potato galette; crab omelette; orzo \u2018mac and cheese;\u2019 eggplant parmigiano souffl\u00e9, honey mustard glazed ham; and chocolate chip pancakes. Contact opentable.com or 510.225.6055 for reservations. Visit five-berkeley.com for details.<\/p>\n

On Twitter? Follow me @santacruzfoodie<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Dining out for Easter 2015? It\u2019s this coming Sunday; here are some restaurant highlights for San Francisco and the East Bay. San Francisco Restaurants A16 A16 will host a festive Easter brunch and dinner featuring with creations from Executive Chef … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[315,3],"tags":[710,975,952,131,976,707,776,977,703,40,485,709],"class_list":["post-1908","post","type-post","status-publish","format-standard","hentry","category-restaurant-news-2","category-restaurants","tag-a16","tag-berkeley-restaurants","tag-central-kitchen","tag-easter","tag-five","tag-luce","tag-oakland-restaurants","tag-oneup","tag-presidio-social-club","tag-san-francisco","tag-san-francisco-restaurants","tag-top-of-the-mark"],"_links":{"self":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/1908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1908"}],"version-history":[{"count":1,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/1908\/revisions"}],"predecessor-version":[{"id":1910,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/1908\/revisions\/1910"}],"wp:attachment":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}