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Six Picks for Easter Brunch

With Easter less than a week away, special buffet dinners at local institutions such as The Garrison at Fort Harrison State Park are already booked. But log onto OpenTable or give your favorite restaurant a call, and you might just snag a reservation for the big spring meal. Here are some good bets—many at brunch spots you’ll want to revisit, whether you can get in for the holiday or not.

Barcelona Tapas

If you haven’t popped into this Delaware Street tapas standard lately, you’re missing out on the weekly Sunday sangria buffet with made-to-order tres leches French toast, Catalonian eggs Benedict with a saffron-infused Hollandaise, and made-to-order Spanish omelets. And if sangria isn’t your thing, the restaurant offers a Bloody Mary bar with a variety of hot sauces and garnishes. It’s definitely an interesting spin on Easter brunch that isn’t simply ham and eggs. 201 N. Delaware St., 317-638-8272, barcelonatapas.com/Indianapolis

Delicia

This two-year-old pan-Latin hit launched a new brunch menu this year, hitting on some classics while dishing up a few surprises. Biscuits and gravy, for instance, gets remade with cornmeal biscuits and chorizo-thyme gravy, and breakfast staples from around Latin America include a hearty Dominican breakfast with loganiza sausage, fried eggs, and fried panela cheese, as well as chilaquiles rojos with tortillas, mole, a guajillo chile sauce, and plenty of eggs and gooey cheese. 5215 N. College Ave., 317-925-0677, deliciaindy.com

The Loft Restaurant at Traders Point Creamery

Besides offering an especially bucolic setting in a restored barn dating to the 1860s, this restaurant at the now-legendary Zionsville creamery is offering an especially creative menu cooked up by chef Brandon Canfield and his crew. Highlights include local leg of lamb with mashed lentils, artichokes, and ramps (a true sign of spring), and a slightly offbeat chicken Benedict with a horseradish-potato cake, pulled chicken, and a poached egg served with melted leeks and a thyme-scented Hollandaise. 9101 Moore Rd., Zionsville, 317-733-1700, tpforganics.com/the-loft-restaurant

Market Table

Tucked along South Street inside The Alexander hotel, this generous and diverse buffet is easy to overlook with more-visible restaurants on the block, such as Cerulean and Yolk. But the smoked brisket and a dozen rotating flavors of housemade gelato have made this a great choice almost since the hotel opened. For Easter this year, mussels and made-to-order omelets top the saute-station offerings, and whiskey-brined smoked turkey and Viking Farms leg of lamb will be carved alongside such hearty accompaniments as hominy grits, grilled asparagus, and apple–and–smoked Gouda mac-n-cheese. As always, the menu features a chilled display of local yogurt with plenty of healthy toppings and a seasonal fruit selection. 333 S. Delaware St., 317-624-8200, thealexander.com

Northside Social

Known more for its nightlife and eclectic menu, this Broad Ripple favorite offers a full brunch menu on Easter that includes everything from a Cuban sandwich to prime-rib hash topped with sunny-side-up eggs. Those looking for a somewhat healthier option can order the Southwest quinoa bowl, with black beans, chopped kale, avocado, and pico de gallo. But bread pudding with a pecan-caramel sauce or a decadent white chocolate mousse cheesecake are better ways to break the Lenten fast. 6515 N. College Ave., 317-253-1022, northsidesocial.com

Topo’s 403 (April 11 and 12)

With a new chef and a new menu, Bloomington’s charming Greek restaurant is celebrating its grand reopening with its annual Greek Easter Day Party (Greek Orthodox Easter generally falls one week later than the Christian Easter). For the event, the restaurant is open both Saturday, April 11, and between noon and 5 on Sunday, April 12, with a special family-style menu served at your table. Aside from delectable mezedes such as spanakopita and “little shoes” (baby eggplants served with the house meat sauce) and hearty Greek entrees such as moussaka and grilled lamb chops, the event will also feature live traditional Greek and Balkan music throughout the day. 403 N. Walnut St., Bloomington, 812-676-8676, topos403.com

 

A graduate of IU’s Master of Fine Arts program in creative writing, Terry Kirts hails from a town in Illinois so small it didn’t have a restaurant until he was in the 8th grade. Since 2000, he’s more than made up for the dearth of eateries in his childhood, logging hundreds of meals as the dining critic for WHERE Indianapolis, Indianapolis Woman, and NUVO before joining Indianapolis Monthly as a contributing editor in 2007. A senior lecturer in creative writing at IUPUI, Terry has published his poetry and creative nonfiction in a number of literary journals and anthologies, including Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, and he’s the author of the poetry collection To the Refrigerator Gods, published by Seven Kitchens Press in 2011.
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