10 items are less: Easter edition
by Lisa Davis
Apr 20, 2011 | 2666 views |  0 comments | 7 7 recommendations | email to a friend | print
Sunday lunch at Garfrerick’s

Garfrerick’s Cafe in Oxford is now open for Sunday lunch from 11 a.m.-2 p.m. The menu includes burgers, Cuban sandwiches, pulled pork quesadillas and other casual items, as well as heartier fare like meatloaf, chicken and dressing, filet mignon, blackened tilapia and French toast.

For Easter Sunday, Garfrerick’s will dress it up a bit, with a menu that includes chicken cordon bleu, filen mignon, ham, hickory grilled salmon and Sunday vegetable plate.

Garfrerick’s is taking reservations for Easter Sunday and Mother’s Day Sunday, 256-831-0044.

Easter brunch at the Vic

The Victoria Restaurant in Anniston will be serving Easter brunch starting at 11 a.m. Sunday. Entrees include frittata, Low Country shrimp and grits, Gulf red snapper, chicken and dressing with sage gravy, crab cakes and New York strip steak. Appetizers are $7-$12, entrees $10-$18.

Call for reservations, 256-236-0503. The Vic will also be open for Mother’s Day.

Brunch for 1,200 at Classic

Classic on Noble, the grande dame of Sunday brunch, will have extended serving hours for Easter Sunday, from 10 a.m.-3 p.m. The extensive brunch buffet will be served upstairs and down, to accommodate Easter crowds, which top out at 1,200 people.

We’ve been enjoying the new additions to the regular Sunday brunch buffets at Classic; little plates of fish, grilled to order … shrimp and grits in serve-your-own martini glasses … homemade potato chips for dipping in the chocolate fountain … and the kids’ table, with mini hot dogs and Jell-O.

For Easter reservations, call 256-237-5388.

Lamb on the Easter menu at Effina’s

Effina’s Italian restaurant in Jacksonville will be serving special menu items for Easter, including glazed lamb or ham, prosciutto-wrapped asparagus, mac-and-cheese for the kids and, for dessert, pound cake topped with summer berries and fresh whipped cream.

The regular Sunday lunch menu will also be available (entrees average $10-$12).

Effina’s has recently added brunch items to the Sunday lineup, including eggs Benedict, breakfast pizza, French toast with fresh berries and a breakfast club with turkey, avocado and fried egg. Brunch items are $7.95 and include coffee and sides.

Reservations are required for parties of eight or more, 256-782-0008.

Handmade sugar eggs for Easter

Darlene Berta of Alexandria, who was profiled in the Food section last year, is once again making sugar eggs for Easter – hollow eggs crafted out of sugar, with tiny scenes and goodies inside. She is taking orders for two types of sugar eggs: base eggs, which sit upright on a base and are designed to be keepsakes; and peephole eggs, which are designed to be eaten (primarily by kids).

Prices are $3-$8 (up to $30 for extra-large, light-up keepsake eggs). Berta is donating a portion of the proceeds to the live animal building at the Anniston Museum of Natural History in memory of her mother, Maria Littlejohn, a baker who started making sugar eggs in 1963.

Call 256-820-2126 to order.
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10 items are less: Easter edition by Lisa Davis

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