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Detroit Free Press
Many central Ohio restaurants offer Easter dining options, including brunch, buffets and carryout meals.Reservations are required for buffets and brunches at participating locations like VASO, J. Liu and Lindey’s.Carryout options are available from restaurants such as Kitchen Social, Ray Ray’s Hog Pit and City Barbeque, with preorders required.
Whether your Easter traditions include ham, lamb, brunch or bloody marys, you’ve got plenty of holiday options if you’ve decided to let someone else do the cooking.
Although many central Ohio restaurants are closed April 20 in observance of Easter Sunday, those that will be open for business are serving customers in several ways.
Here’s just a sampling of holiday brunches, buffets and take-home dishes available this Easter.
Brunches and buffets require reservations. Restaurants that are preparing dinners and dishes for pickup require orders in advance.
VASO
The rooftop restaurant at the AC Hotel Columbus in Dublin’s Bridge Park will offer a brunch buffet with ham-carving and omelet and Belgian waffle stations. In addition to fresh fruit and charcuterie, scrambled eggs, bacon and sausage, breakfast potatoes and freshly baked croissants, the buffet will include croque messieurs, spinach-feta frittata and chorizo hash, and fresh baked croissants.
Cost: It’s $50 per person, with an additional charge for bottomless mimosas and bloody marys. Hours: 10 a.m. to 1 p.m. Details: 6540 Riverside Drive, Dublin; 614-698-2525; vasodublin.com.
J. Liu Restaurant & Bar
Few places do brunch as big as J. Liu. Both locations, in Worthington and Dublin, will host Easter Sunday buffets.
The buffets feature carving stations with roast beef and ham, as well as peel-and-eat shrimp, herb-roasted cod, chicken, scrambled eggs and other breakfast dishes, fried rice and lo mein, fruit salad and a mini-dessert station. Kids’ items include chicken tenders, fries and mac and cheese.
Cost: It’s $46 for adults and $18 for children 12 and younger. Hours: 10:30 a.m. to 2 p.m. Details: 50 W. Bridge St., Dublin; 614-718-1818; and 6880 N. High St., Worthington; 614-888-1818; jliurestaurant.com.
17 Arrows Craft Kitchen + Bar
The restaurant at the Hilton Columbus/Polaris will serve a buffet brunch in the hotel ballroom. Offerings include ham, leg of lamb, beef tri tip, waffles and French toast, biscuits and gravy, shrimp cocktail, oysters and desserts.
Cost: It’s $70 for adults and $35 for children ages 5 to 12. Hours: 11 a.m. to 2 p.m. Details: 8700 Lyra Drive, Polaris; 614-885-1600; 17arrows.com.
Lindey’s
The Easter brunch menu at Lindey’s offers unique options whether you’re in the mood for a sweet or savory meal. Let’s start with sweet: There’s cannoli-stuffed French toast (the stuffing is sweet ricotta, crushed cannoli shells and chocolate), a bananas foster Dutch baby and beignets served with a berry coulis.
On the savory side, the menu includes a smoked salmon rosti (hashbrowns, salmon, crème fraîche, caviar and scrambled egg), eggs benedict with two petit filets and a smoked duck monte cristo.
Hours: 10 a.m. to 3 p.m. Lindey’s also has an all-day dinner menu available from 10 a.m. to 7 p.m. Details: 169 E. Beck St., German Village; 614-228-4343; lindeys.com.
Mitchell’s Ocean Club
The Cameron Mitchell seafood restaurant launches a new brunch menu on Easter Sunday. Among the highlights: crab cake eggs benedict, brioche French toast and smoked salmon latkes.
Hours: 11 a.m. to 3 p.m. Dinner service is 3 to 8 p.m. Details: 4002 Easton Station; 614-416-2582; ocean-prime.com.
Refectory
Chef Richard Blondin has created a four-course Easter menu featuring main-course options of salmon meuniere, a roasted leg of lamb, filet mignon au poivre or a seasonal vegetable dish. Other dishes from which diners can choose include duck and ham terrine, lobster bisque, spinach and artichoke quiche and desserts such as chocolate bombe or a warm pear tarte.
Cost: It’s $79. Hours: 12:30 to 5 p.m. Details: 1092 Bethel Road, Northwest Side; 614-451-9774; refectory.com.
Kitchen Social
Kitchen Social will prepare a take-home brunch for six that includes one of two casseroles (a sausage-pimiento or vegetable-boursin frittata), cinnamon biscuits and fresh fruit. A bottle of sparkling wine and two bottles of juice can be added to orders.
Orders must be called in by April 17.
Cost: It’s $59 for food and $25 for mimosas. Details: 8954 Lyra Drive, Polaris; 614-505-8492; and 6791 Longshore St., Dublin; 614-763-1770; ourkitchensocial.com.
Ray Ray’s Hog Pit
You can preorder a 5- to 7-pound smoked bone-in leg of lamb, a 5- to 6-pound smoked brown-sugar ham, a 6- to 7-pound smoked beef brisket or a 36-bone baby back rib tray for pickup on Easter Sunday at Ray Ray’s locations in Clintonville, Westerville or Granville. Sides and desserts also are available for order.
Orders must be placed online by April 14.
Cost: It’s $205 for lamb, $95 for ham, $195 for brisket and $120 for ribs. Details: 2619 N. High St., Clintonville; 614-753-1191; 5755 Maxtown Road, Westerville; 614-329-6654; 1256 Columbus Road, Granville; 740-920-9103; rayrayshogpit.com.
City Barbeque
Hams, turkeys and briskets that feed anywhere from four to 24 people can be preordered through April 19. They can be ordered with sides or without. Sides such as smashed potatoes, mac and cheese, green beans or collard greens, along with desserts of peach cobbler or banana pudding are available by the pan, too.
Details: Hams, depending on size, are $34.99 to $99.99. Turkey breast for eight to 10 is $59.99. Brisket for 20 to 24 people is $159. Details: There are 12 locations in central Ohio; orders can be placed at citybbq.com.
Dining Reporter Bob Vitale can be reached at rvitale@dispatch.com or at @dispatchdining on the Instagram social platform.