Now’s the time to make reservations for holiday splurge.
SanTan Elegante Conference & Reception Center
1800 S. SanTan Village Parkway, Gilbert
(480) 809-4100 or hotelsgilbertarizona.com
You’ll find the usual bastions of brunch at this new, upscale ballroom near SanTan Village mall: chef-attended waffle, omelet and carving stations, endless chilled crab legs and shrimp, and complimentary champagne and mimosas. Three Easter egg hunts will entertain the little ones, while a bloody Mary bar keeps older guests content. Brunch is available 10 a.m. to 2 p.m. April 24 for $32.95 per adult (senior citizens get a 10 percent discount) and $15.95 per child age 3-12. Groups of 30 or more get 15 percent off. Reservations are required by phone or via email to email@example.com.
Rawhide Western Town & Steakhouse
5700 W. North Loop Road, Chandler
(480) 502-5600 or rawhide.com
Family fun extends beyond the brunch buffet at this themed destination, where an annual “Easter Egg-Stravaganza” outside in the Western town features Easter egg hunts, a pie eating contest and photos with Rawhide’s own Easter bunny, “Cowboy Cottontail.” At brunch, adults will find ample food choices, and kids will like “Sugarville,” an all-you-can-eat ice cream station with so many flavors and toppings the restaurant says kids will be “crying tears of jelly beans.” Brunch is 10 a.m. to 4 p.m. April 24 and costs $34.95 per adult and $16.95 per child. Children 3 and younger eat free. Reservations are recommended to (480) 502-5600, Ext. 1204, or via email to to firstname.lastname@example.org.
Top of the Rock Restaurant at The Buttes Tempe Resort
2000 Westcourt Way, Tempe
(602) 431-2370 or marriot.com
As the name implies, Top of the Rock touts spectacular hilltop views, and for the price of Easter brunch — $64.95 per adult and $29.95 per child age 5-12 — Chef Gregory J. Wiener aims to deliver a top-notch dining experience as well. Brunch goes beyond run-of-the-mill with inventive Southwestern dishes, such as guajillo pepper chilaquiles, agave-glazed ham and quail, made-to-order crepes with local citrus, and masa corn cakes with berry compote and goat cheese. A three-meat carving station includes slow-roasted pork belly. The Easter bunny will hop through with treats for kids and photo ops for camera-toting parents and grandparents. Seatings are every half-hour 10 a.m. to 3 p.m. April 24 for groups up to eight people. Reservations are required by phone.
• 3 to Try spotlights the East Valley dining scene. Suggest trios worth sharing via e-mail to email@example.com.