April 5, 2007


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More than just a chocolate bunny
Reserve your spot for an Easter feast
By Susan Reilly  news@hippopress.com

With Lent over, Easter, for many, means feast.

It’s spring and moods are lifted by warm days, blue skies and chocolate Easter eggs. So what better time to get the family together for a meal?

Sounds fun if you love to cook and have a place that can accommodate everyone. If not, head out — but seriously, make a reservation. Your favorite spot may be closed on Easter, so assume nothing and call ahead to make a reservation because Easter rivals New Year’s Eve when it comes to trying to get a seat — never mind a half dozen seats — somewhere.

Some spots that are serving on Easter:

• Ashworth Inn 295 Ocean Boulevard,  Hampton Beach 800-345-6736. Ocean views and a breakfast buffet from 8 to 11 a.m. (adults $12.95 and children under 12 ($6.95) Or an all-you-can-eat Easter dinner buffet in the ballroom from 11:30 a.m. to 4 p.m. (adults $21.95; children under 12, $12.95; and children under 6, $6.95). Another option is an al la carte menu served in the main dining room from noon to 8 p.m. Reservations are required on Easter.
• Bedford Village Inn 2 Olde Bedford Way, Bedford, 800-852-1166 or 472-2001. The grand dame of holiday spots will be serving a brunch buffet in the great hall and a traditional Easter dinner in the dining room. The buffet (adults $38; children 10 and under, $19) includes a carving station with honey almond crusted pork loin and a rosemary-garlic roast leg of lamb, an egg, ham, onion, cheddar frittata, a spinach-ricotta stuffed chicken breast, salmon in a soy-ginger broth with jasmine rice, citrus poached shrimp, and spinach ravioli with shrimp and a pesto cream plus an extensive dessert buffet. Classic breakfast dishes include cheese blintzes, baked stuffed blueberry French toast, smoked salmon and herbed cream cheese, waffles with a wide variety of toppings and an omelet station.

Easter dinner is a three-course prix fixe ($49 per person, $24 children 3-10 years) and includes several entrée choices, such as center cut filet of beef with roasted creamer potatoes, grilled zucchini and a Gorgonzola cream sauce, a pork loin stuffed with roasted apples and bleu cheese with a barley risotto, pan-seared pheasant breast wrapped in Serrano ham with wild rice and halibut served in a tomato saffron broth with a crispy mashed potato cake, plus others. Appetizers include Maine Jonah crab cake, Maine lobster vol-au-vent and the traditional pizzagaina (an Italian Easter pie). Reservations are strongly recommended.

• Belmont Hall 718 Grove St., Manchester 625-8540. This city icon will be serving a breakfast buffet with three seatings: 8 a.m., 10 a.m. and noon (adults $9.99; children under 6, $6.99) Reservations advised, but walk-ins are welcome.
• Billy’s Sports Bar, 34 Tarrytown Rd., Manchester, 622-3644. Breakfast brunch from 7:30 a.m. to noon ($7.95 per person) includes scrambled eggs, has browns, French toast, ham, sausage and bacon plus fruit and muffins plus other morning dishes. No reservation required.
• Buckley’s Great Steaks 438 D. W. Highway, Merrimack, 424-0995. Easter dinner will be served from 1 to 6 p.m. Reservations strongly suggested. As of press time, the special Easter menu had not been finalized.
• Cotton, 75 Arms Park, Manchester, 622-5488. Dinner will be served from noon to 5 p.m. As of press time, specials had not been decided. Reservations are strongly suggested.
• The Depot Square Steakhouse, One East Broadway, Derry 437-4200. Dinner served from noon to 5 p.m. Look for regular menu, plus chef specials.  Reservations strongly suggested
• The Derryfield  625 Mammoth Rd., Manchester 623-2880. Buffet from 11 a.m. to 3:30 p.m. (adults $19.95;, seniors $14.95; children under 12, $12.95) Chefs cooking omelettes and  waffles to order, a carving station, plus a huge buffet of classic holiday dishes. Price includes dessert. Reservations suggested.
• The French Bistro 15 Elm St., Milford 249-9605. Is serving a four-course prix fixe menu ($59 per person). Choices include wild mushroom risotto or a crab cake with blood orange remoulade for a starter, pea soup or field green salad with roasted portabellos for the salad course. Main course choices include Scottish salmon, grilled sirloin with horseradish mashed potato, pork chop with cavatelli, wild mushrooms and a mustard sauce or roasted chicken with a ragout of du puy lentils. Dessert includes a coconut Charlotte and chocolate cake with banana cream. Reservations stongly suggested.
• Michael Timothy’s 212 Main St., Nashua, 595-9334. The  popular, award-winning  brunch will be served on Easter from 10 a.m. to 2 p.m. (adults $21, children under 12 $9) Dishes include crustless quiche, chicken marsala, corned beef hash, homemade haddock cake, smoked salmon, eggs goldenrod, baked ham, roast beef and omelets made to order. Reservations strongly recommended.
• Rita Mae’s 280 North Main St., Manchester, 668-4077. Easter dinner  from 11a.m. to 3 p.m. of baked ham, stuffed chicken, baked stuffed haddock and  lamb. Breakfast will still be served all day starting at 6 a.m.
• Stonebridge Country Club 161 Gorham Pond Road, Goffstown, 497-8633. Brunch buffet served from 10 a.m. to 4 p.m. (adults $18.95; children under 10 $8.95). Ham with honey Dijon, roast leg of lamb, haddock au gratin and chicken pot pie, plus, breakfast items like scrambled eggs, homefries and French toast. Reservations required.
• The Yard  Seafood & Steak House 1211  S. Mammoth Rd., Manchester, 623-3545. Easter buffet from 10 a.m. to 5 p.m. ($19.95 adults; $9.95 children). Look for carving stations, full selection of hot and cold entrees plus breakfast favorites. Reservations strongly recommended.

3/29/2007 New 'nuches

3/22/2007 A taste of genuine sweetness
3/15/2007 From homemade to home business
3/8/2007 Shop the farmers' market year round
3/1/2007 Feeding Mama Kicks
2/22/2007 Keepers of the vino
2/15/2007 Noodly comfort food
2/8/2007 The luxury of osso bucco
2/1/2007 Super platters for the Super Bowl
1/25/2007 It's a wrap
1/18/2007 The writing foodie
1/11/2007 Where the beef is, piled high and hot
1/04/2007 The healthy foodie
12/28/2006 The return of pasta and fall of the diet: the year in eats
12/21/2006 Organic on the ice
12/14/2006 French but not fussy
12/07/2006 Southeast U.S. culture, in sandwich form
11/30/2006 Bites of comfort with chips of happiness
11/23/2006 Cityside adds class to conveniece
11/16/2006 Easier-to-enjoy Thanksgiving feasts
11/9/2006 The new classic
10/26/2006 Whip up a quiche
10/19/2006 A new way to crepe
10/12/2006 Comfort food for blokes and birds
10/05/2006 Smaller crop but still red and delicious
09/28/2006 The crunchier, lighter, healthier wrap
09/21/2006 City bagels in suburbia
09/14/2006 Cracking the custard code
09/07/2006 Eat your way down the block
08/31/2006 New flavors for an old summer dish
08/24/2006 Way down south in Hollis
08/17/2006 Frappe vs. milkshake
08/10/2006 Enjoy the bluest month
08/03/2006 Death of Toro
07/27/2006 Vacation on a plate
07/20/2006 Hitting barbecue big time
07/13/2006 Relishing the raspberry
07/06/2006 Are your edible souveneirs kosher?
06/29/2006 Fish, upscale
06/22/2006 Sweet rosey taste of summer
06/15/2006 When to pull out the EVOO
06/08/2006 What can you grill?
06/01/2006 Taste of downtown Nashua
05/25/2006 Deulge at farms
05/18/2006 Adorable and delicious
05/11/2006 Rub down
05/04/2006 Pinot to go
04/27/2006 A bit Italian, a bit egg foo young
04/20/2006 Meatier than breakfast...
04/13/2006 Let yourself eat cake
04/06/2006 Fear not the Risotto
03/30/2006 Making Friday a fishy delight
03/23/2006 The Thin Mints are here
03/16/2006 Divining your personality from pizza
03/09/2006 Cooking up a big bowl of comfort
03/02/2006 Dumplings demystified
02/23/2006 Carbs and comfort all the way
02/16/2006 She sells sushi by the sea shore
2/09/2006 Biting into the burger with bling
02/02/2006 Forget formal dining, head to the bar
01/26/2006 Goodbye rooster, hello year of the dog
01/19/2006 The secret lives of chefs
01/12/2006 Cooking up a pot of delayed gratification
01/05/2006 A sunny Italian side dish
A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
A picnic — it’s romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead — run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
It’s not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken — no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: it’s what’s for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
The Weekly Dish (12-16-04)
The Weekly Dish (12-23-04)

The Weekly Dish [1-13-05]
There's a Barbecue Bonanza Next Door
Week Four: Adding Diet To The Mix
What Was Hot And Haute In 2004
When $$ trumps urge to dine out
When in doubt, go for the organic
When nothing else will cool, Slurp it
You Say Potato, She'll Say Potato,Too
You say tomato, writer says lunch