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There’s more to Easter dining than ham, lamb, and eggs. These North Shore culinary destinations will help you celebrate the holiday in delicious style.


Salem Waterfront Hotel, Salem
Start with the antipasto, end with a selection of mini-pastries, and eat your fill of Belgian waffles, applewood smoked bacon, shrimp cocktail, and housemade mac and cheese in between. The Easter Bunny will be onsite all day and there will be an Easter bonnet competition and an egg hunt. Seatings available at 11 a.m. and 1:30 p.m. For reservations, please call 978-619-1190.

225 Derby St., Salem, 978-740-8788,

34 Park, Andover
The restaurant will be serving its regular brunch menu (avocado toast with tomato relish and deviled egg salad perhaps? Chicken and waffles with honey fig syrup and mascarpone cream?) along with some add-on Easter specials like deviled eggs made with prosciutto, pea shoots, pickle chow-chow and a lemon chili kewpie mayo. Thirsty? Try the Buzzed Bunny, a white rum, carrot juice, lemon, and mint cocktail topped with soda water.

34 Park St., Andover, 978-409-2445,

Lobster benedict at Brine | Photograph courtesy of Brine

Danversport, Danvers
At Danversport you can chose to brunch under cathedral ceilings and a crystal chandelier in the Harborview Ballroom or in the more intimate setting of the Garden Level. Either way, the buffet menu includes breakfast classics, carving and pasta stations, salads, fruit, and dessert. And the whole family loves to top off the meal with a visit to the chocolate fountain.

161 Elliott St., Danvers, 978-774-8622,

Finz Seafood and Grill, Salem
Elevate your waffles and scrambled eggs with some oysters from the raw bar, a side of bang-bang cauliflower with sriracha, or a plate of miso salmon with mango salsa. Brunch served 10 a.m. to 2 p.m. Reservations limited and strongly encouraged.

86 Wharf St., Pickering Wharf, Salem, 978-744-8485,

Spinelli’s, Lynnfield
All the standards, plus beef tenderloin, baked scrod, cheese blintzes, and more. Seven seating times available from morning through afternoon; reservations required.

Route 1 South, Lynnfield, 781-592-6400, ext. 2,

Dinner too

Tonno, Wakefield and Gloucester
Both locations of Tonno will open early for brunch (10 a.m. in Gloucester and 11 a.m. in Wakefield) and serve Easter specials all day. Try the bacon-and-egg brunch flatbread or twin lamp chops in Gloucester or French toast with mascarpone and fresh berries or halibut a la plancha in Wakefield.

175 North Ave., Wakefield, 781-486-3606; 2 Main Street, Gloucester, 978-879-4795;

Beauport Hotel, Gloucester
The Beauport is offering two ways to delight in Easter: Opt for the brunch buffet featuring carving stations and made-to-order omelets in the hotel ballroom from 11:30 a.m. to 2 p.m., or book a table at the 1606 Restaurant and Oyster Bar for the prix fixe dinner menu including options like tea smoked duck carpaccio, Moroccan rack of lamb, and rhubarb and white chocolate pot de crème.

55 Commercial St., Gloucester, 978-491-5090,

1606 Restaurant and Oyster Bar | Photograph by Elise Sinagra

Davio’s, Lynnfield
Davio’s will be serving dinner all day, starting at 10 a.m. From 10 a.m. to 1:30 p.m., brunch options like French toast with Grand Marnier-sautéed berries or filet mignon with poached eggs will also be available. Reservations strongly suggested.

1250 Market St., Lynnfield, 781-944-4810,

Brine, Newburyport
At Brine, brunch items like lobster benedict or duck and fried egg hash will be served from 10 a.m. to 3 p.m., when the menu switches to dinner options including oyster pot pie and an indulgent surf-and-turf. Full menu and reservations available online.

17 State St., Newburyport, 978-358-8479,

Ledger, Salem
From 11:30 a.m. to 6 p.m., enjoy a prix fixe menu featuring Ledger’s signature contemporary takes on American cuisine. Follow farm asparagus, grits, deep-fried egg, prosciutto, and parmesan with a braised lamb shank, and finish off your feast with almond layered cake. And don’t forget to add an order of popovers. Reservations can be made online.

125 Washington St., Salem, 978-594-1908,