Image: Alex Mestas
Put a Peep on it, Portland.

Here’s how to have a hop-hop-happy time around Portland this Easter weekend, whether you’re dining out with the fam or looking for kid-friendly Eastertime fun. We’ve got brunch, dinner, Saturday, and Sunday events covered.

Be warned, eggheads: Reservations are recommended for most of the restaurants listed and required at some (where noted). The first several listed have kid-specific features or pricing. All events are on Easter Sunday (March 31) unless otherwise noted. 

◊ Hattie’s Sweet Shop First Annual Peeps Diorama Contest, through March 27: Hattie’s Beaumont and Multnomah Village locations are holding their first annual contests featuring the Easter treat everyone love to give but hates to eat: Peeps. Think Peeps at the Bates Motel, on Mt. Rushmore, at the Oscars…you get the idea. Peeps in Portlandia…put a Peep on it? Get your entries in before March 27; winners will be announced and prizes awarded on March 28. Visit Hattie's online to see contest details.

◊ Bagel and Box’s Bagel Hunt, Saturday, March 30: Or should that be “begg-el hunt”? The fine folks behind the Bagel and Box food cart will be hiding ceramic bagels for a pre-Easter hunt at Columbia Park. Kids under 12 can find one and redeem it at Bagel and Box just outside the park for a real bagel sandwich, more details to come on Bagel and Box’s Facebook page. Meanwhile, across town, adults can search Forest Park for a cache of Bagel and Box tokens to redeem for free bagel sandwiches. "Bagel-caching" coordinates will appear here Saturday morning. 

◊ Besaw's Easter brunch, 8 am to 3 pm: On Easter Sunday, every hour on the hour between 9 am and noon, kids are invited to join in Besaw’s First Annual Easter Egg Hunt in the Besaw’s garden, rain or shine. Just don’t tell the kids if you decide to dine on Peter: braised rabbit hash and a lamb sausage breakfast are on the menu. Reservations: 503-228-2619, visit Besaw's online for more information. 

◊ Ned Ludd's five-course Easter feast, 10 am to 6 pm: This always innovative, always delicious, pickling-happy restaurant on MLK will be serving up a special Easter Sunday extravaganza in honor of families, friends, and the season’s new bounty on Easter Sunday. Plenty of vegetarian and meat options are available amongst the offerings, including beet pickled deviled eggs, spring vegetable custard, pastured lamb, rabbit pot pie, pineapple upside down cake, and much more. $40 per adult, $20 per child under 10. Reservations: 503-288-6900.

◊ Urban Farmer's Easter brunch 9 am to 3 pm: Chef Matt Christianson’s Easter Sunday buffet in the lobby of the Nines Hotel features an astonishing eight different service stations, including one devoted solely to deviled eggs. Guests will also dine on popovers with Oregon truffle butter and lavender crème brûlée. Kids get their own special-height station so they can serve themselves (but sorry, no kids’ tables this year). $54 for adults, $19 for children under 10. Reservations: 503-222-4900 or online here.  

◊ Salty’s on the Columbia, brunch starting at 8 am, last seating at 6:45 pm: For a traditional Easter brunch, head to Salty’s. Think eggs Benedict with Canadian bacon, smoked salmon hash, buttermilk pancakes, made-to-order omelets, and the famous cascading chocolate fountain. $49.99 per adult, kids 12 and under are $1.50 per year of age. Reservations required: 503-288-4444, full menu here.

◊ The Country Cat, brunch 9 am to 2 pm, dinner 5 pm to close: Let the Sappingtons take care of brunch or dinner (or both!) for your family this Easter. Husband and wife team Adam and Jackie are featuring hay-smoked prime rib and eggs and chocolate bread pudding on Easter morning, as well as parmesan potato dumplings, wild mushroom ragout, pecan crusted duck leg, winter fruit turnovers, and more for dinner. Reservations: 503-408-1414 or here

◊ Departure Easter brunch, 10 am to 3 pm: This is the first year Departure, atop the Nines Hotel, will be serving a special brunch for Easter. Chef Gregory Gourdet will be featuring Easter brunch an Asian twist with dishes like pulled pork with scallion crepes, roasted ham, and leg of lamb. $44 per person. Reservations: 503-802-5370 or online here.  

◊ Imperial, brunch 8 am to 2 pm: Chef Vitaly Paley will serve a full brunch menu with complimentary Imperial Peychaud’s Mimosas for parties of four or more, or go for one of bartender Brandon Wise’s signature drinks like the Chef’s Breakfast: Bacardi, Becherovka, lime, falernum, and honey. Fry-bread, brown butter beignets, house chorizo with soft scrambled eggs, semolina corn cake, and warm house ricotta with grilled pears and local honey are on the menu. Reservations: 503-228-7222 or online here.  

◊ Riffle NW, brunch 11 am to 2 pm, dinner 4 to 8 pm: Easter Sunday brunch at this “catch-inspired” Pearl restaurant will feature an à al carte menu and a special family style $35 early Easter dinner. Dishes like deviled eggs with Dungeness crab salad, smoked trout, beet cured salmon with house made cream cheese and a toasted Bowery Bagel, and a Dungeness crab cocktail made with Bloody Mary cocktail sauce and avocado strike a good balance between traditional Easter fare and offerings for a more adventuresome palate. Reservations: 503-894-8978 or online here

◊ Tails & Trotters Standing in a brunch line for hours not your idea of Easter Sunday fun? Give your at-home Easter meal a distinctly Pacific Northwest taste with Tails & Trotters’ Oregon hazelnut finished pork smoked over local applewood chips. Beats Honeybaked any day. Easter hams are available in four sizes: Mini sweetheart, 2.5 – 3.5 pounds, $10 a pound; Top round mini, 4–5 pounds, $9/pound; Medium boneless, 8–11 pounds, $8/pound; Bone-in, 12–16 pounds, $7/pound. Call or order online: 503-477-8682, tailsandtrotters.com

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