Easter brunch: Five of the most decadent feasts in New York City

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Easter brunch is longstanding tradition in many families, and for those who like to enjoy a truly decadent spread, there's nothing like letting someone else do the cooking. The following New York hotel restaurants offer some of the best Easter brunches in the city -- for a price. But hey, it's special occasion.

  • The Surrey

    Brunch is an extravagant affair at Cafe Boulud every Sunday, with two prixe fixe menus (two courses for $39; three courses for $49) that include dishes like ricotta cheese blintzes and Maine peekytoe crab benedict. On Easter Sunday, brunch is an even more extravagant affair -- in 2010, Cafe Boulud offered a special three-course menu for $75.

  • Mandarin Oriental, New York

    Asiate's critically-acclaimed Asian cuisine is served up alongside lovely views of Central Park. Expect to see seven or eight entree choices featuring pork, beef, chicken and fish on the four-course Easter menu.

  • The St. Regis New York

    Fancy and French, Michelin-star chef Alain Ducasse's restaurant, Adour, opened at the St. Regis in 2008 and has received critical acclaim for both its food, earning a rare three stars from the New York Times, and its decor, which was nominated for a James Beard award for "Outstanding Restaurant Design." Naturally, its food doesn't come cheap -- the Easter brunch in 2010 cost $85 per person.

  • The Pierre - A Taj Hotel

    Le Caprice, an outpost of a hot London restaurant, opened in October 2009 to glowing reviews. Expect dishes like asparagus with soft poached egg and pancetta, char-grilled swordfish with caponata, and honeycomb ice cream with chocolate sauce on the 3-course Easter menu.

  • Four Seasons New York

    The Garden, a new American breakfast and lunch restaurant opened at the Four Seasons in November 2009, is serving a three-course Easter brunch that is as over-the-top as the $125 per person price tag would suggest. The 2010 menu featured dishes like vanilla-dipped brioche French toast with raspberries and Chantilly cream and Maine lobster risotto with spring peas, asparagus, and basil emulsion.

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