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Issue Date: April 2014 Issue

Easter Brunch

by Christina Bucciere

» AMP 150 Why We Love It: Held in the hotel's ballroom, this buffet will include carving stations and other brunch fare as well as Amp 150's fresh, farm-raised dishes such as the chopped salad and crispy Brussels sprouts. Eat This: The orzo spring pea salad with a basil vinaigrette.

» moxie Why We Love It: The all-you-can-eat buffet is stuffed with brunch favorites, including carving stations, mini quiches and pastries. Eat This: Creme brulee French toast with Ohio maple syrup.

» muse Why We Love It: This four-course, prix fixe experience puts a spin on the traditional feast by pairing classic carved meats with interesting flavors such as mango and lime ginger vinaigrette. Eat This: Bibb lettuce wraps filled with pork belly and grilled peaches.

» one red door Why We Love It: While chef and owner Shawn Monday offers the restaurant's popular weekend brunch, it's his three Easter lamb specials that have us swooning. Eat This: Leg of lamb steak with creme fraiche, whipped Yukon potatoes and English peas and carrot spring vegetable sautee ($22).

» Table 45 Why We Love It: Spice up your meal with live jazz music at this buffet-style brunch, which features a raw bar with shrimp and crab claws, a carving station, smoothie parfaits and more. Eat This: Crepes with flambeed cherries jubilee and brandy for an added kick.

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