After two years of socially distanced celebrations, Easter brunch returns to Vancouver this year. Breakfast buffets haven’t made a comeback, but families can gather again and celebrate this holiday of rebirth by dining on fluffy eggs and crispy bacon while sipping bubbly mimosas.
This isn’t a complete list of Easter brunch options in Vancouver, but it includes a variety of experiences from French-inspired to haute cuisine as well as one place making take-home meal kits for those who’d rather avoid the crowds.
Elements Restaurant
Chef Miguel Sosa of Elements Restaurant bases his dishes on fresh, locally sourced ingredients, so the final menu won’t be available until closer to Easter. However, there are certain foods he knows will be served.
Families have been coming to brunch, so Sosa and his wife and business partner, Allison Sosa, decided to add some kids’ entrees. Their son, Alex, prefers a very traditional breakfast, so the kids’ menu includes a classic meal of eggs, pancakes and bacon. Their daughter, Izabella, enjoys a BLT (bacon, lettuce and tomato) sandwich with egg for breakfast, so this will also be served.
The adult entrees ($16-$35) will include three preparations of Eggs Benedict — one with spinach and tomato, another with smoked salmon and avocado, and a third with Dungeness crab in a bearnaise sauce. Bearnaise, made with tarragon and shallots in a wine reduction, offers more flavor than traditional Hollandaise.
Chef Sosa has noticed that brunch customers who dine after noon prefer more lunchlike items, so he’s adding his own twist to the classic Cuban sandwich. The Elements version includes Mexican-inspired ingredients like carnitas along with the traditional Cuban mojo sauce made with garlic, citrus juice and cilantro.
He also expects halibut, morels, miner’s lettuce and asparagus to be on the menu, depending on availability. The chicken eggs served at Elements come from Two City Kids Family Farm in Ridgefield, and the duck eggs are from Flat Tack Farm.
The Easter menu will also include favorites from Elements’ regular brunch menu, like steak and eggs and challah French toast. The cocktail list includes the popular mimosa carafe (a bottle of Flama D’Or Cava served with choice of two juices for $50), limoncello raspberry mimosas ($12) and the Bloody Mary bar ($11).
Brunch is usually served from 10 a.m. to 2 p.m., but on Easter, hours will be extended to 9 a.m. to 2 p.m. Reservations can be made through elementsvancouver.com or by calling the restaurant at 360-258-0989. It’s unlikely that a party will find a seat at this popular brunch spot without a reservation.
C’est La Vie
Keri Buhman of C’est La Vie will pack her Hazel Dell shop with a variety of special take-and-bake items for Easter. Customers can pre-order quiches, brunch bakes, savory sides, and treats to serve four to six people. Prices range from $30-$50. Dishes will be available for pickup from 9 a.m. to 2 p.m. Saturday, April 16. Detailed information will be posted on C’est La Vie’s Facebook page (www.facebook.com/cest.la.vie.vancouver).
Bleu Door Bakery
Bleu Door Bakery has reopened and expanded its indoor dining into the space next door. Easter brunch will be served in the new dining space, which is adorned with a sunflower mural that depicts the French countryside.
The menu hasn’t been finalized, but owner Bonnie Brasure plans to serve deviled eggs as starters. Entrees will include an Easter ham classic breakfast complete with leek potato gratin and two eggs any style; a salmon, asparagus and brie omelet with house potatoes; and traditional corned beef and veggie hashes. Entrees will range from $15-$22. Brunch cocktails served by the glass include Bleu Door’s Raspberry Royale with sparkling wine poured over raspberry liqueur from Snohomish distiller Skip Rock Distillers.
Reservations are available for parties of six or more by calling Bleu Door at 360-693-2538. Brasure will soon be posting her full menu on Facebook (www.facebook.com/bleudoorbakery) and on Bleu Door’s website (bleudoorbakery.com).
Gray’s Restaurant at the Hilton Vancouver Washington
Gray’s Restaurant at the Hilton Vancouver Washington will host an Easter brunch from 11 a.m. to 3 p.m. Gray’s regular breakfast menu will be served until 10:30 a.m. that day.
The menu for this celebratory meal is posted on Gray’s website (www.graysatthepark.com/wp-content/uploads/2022/03/Easter-2022-Menu.pdf). General manager Nicholas McMasters predicts the restaurant will be busiest from noon to 12:30 p.m. Nonetheless, he recommends reservations for any party looking for a table on Easter Sunday. Reservations can be made through www.graysatthepark.com or by calling the restaurant at 360-828-4343.
Menu highlights include a loaded Belgian waffle with candied bacon, whipped cream and maple syrup ($18), as well as wild king salmon in a pistachio-herb crust with a pink peppercorn Chardonnay cream sauce, spring vegetables, and potatoes ($35). Refillable champagne ($15), refillable mimosas ($17) and Hot Monkey Vodka Bloody Marys ($14) appear on the cocktail menu.
Carved ham, cheddar scramble, chicken mac ‘n’ cheese, and chicken strips are available on the children’s menu for guests 12 years old and younger ($12).
