“Foodie Fridays” in Austin
Easter weekend is upon us and if you would like to plan a special brunch on Sunday, here are a couple of excellent choices that I may have mentioned in the past. Both restaurants are located in downtown Austin, one is a member of the Historic Hotels of America and the other has an executive chef that has appeared on Iron Chef America.
THE DRISKILL HOTEL http://www.driskillhotel.com/
Easter Brunch: $65 per adult, $32.50 per child, under 6 complimentary
Brunch served: 9:30am – 2:00pm
The Driskill Hotel, built in 1886, is located on Sixth Street in the heart of downtown Austin. They are offering a special menu for Easter Sunday with a wide array of fruit, seafood, salads, carving stations, full main courses and of course, desserts. A sampling of what is being served: on the breakfast side there’s lobster cake benedict and eggs benedict, carrot cake French toast, maple bacon & chicken apple breakfast sausage. Some of the stations will be deviled easter eggs, traditional deviled eggs, their signature sliders, herb crusted spring lamb roast, citrus poached salmon and cherry wood grilled chicken. A kids station will also be available with Captain Crunch turkey tenders, sweet potato fries and of course, mac & cheese. The Chef’s Carving Board will have roasted prime rib with all the fixings available. The 1886 Bakery, located in the restaurant, will have donut hole ‘eggs’ with fillings, coconut cake, Southern Hummingbird cake and orange anise tea breads just to name a few. After brunch, stroll around The Driskill, a member of the Historic Hotels of America, and admire how it’s been restored to its original elegance.
THE CARILLON http://www.thecarillonrestaurant.com/
Easter Brunch: $65 per adult, $19.95 per child, under 5 complimentary
Seatings are 10:30 & 11am and 1:00 & 1:30 pm
Executive Chef Josh Watkins, using a unique combination of ingredients that blend contemporary and classical cooking techniques, has brought a new dimension of cooking to Austin. Chef Watkins earned the position of Chef de Cuisine at the age of 23 and later made an appearance on Food Network’s Iron Chef America with acclaimed chef David Bull as they battled chef Bobby Flay. Using his passion for farm fresh ingredients at the Carillon he has caught the attention of local food critic Mike Sutter, obtaining a 4 star rating for the Carillon.
For Easter Brunch, Chef Watkins has put together a wonderful menu. On the breakfast side: soft scrambled eggs, smoked brisket eggs benedict, bread pudding, French toast and much more. There will be a selection of soups, salads, charcuterie and a cheese display. Cold seafood will also be available: shrimp, smoked salmon, smoked cod, seared Tuna and smoked Nantucket Bay scallops just to name a few. A prime rib carving station will also be available along with other hot entrees and sides. Of course, you have to have dessert: Griottine cherry bread pudding, fruit tarts, pate de fruits, tres leches and chocolate & pistachio truffles among your choices.
Wherever you choose to eat your Easter Sunday Brunch, you’re sure to walk away stuffed and satisfied. Please note that seating may be limited at either restaurant and reservations need to be considered.
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