Easter at the Pikey

Have your fill of good ol' pub atmosphere and traditional English cuisine for an Easter Sunday of endless eats at The Pikey. Trade in pancakes and donuts for a Brit-style marathon of Chef Ralph Johnson's brunch menu, featuring hot cross buns, lamb tongue hash with poached eggs and chili, soft boiled eggs with mustard greens and hash browns, and roasted ham with pea pudding and potatoes. If you haven't slipped into a coma by dinner, tuck into a spread of baked ham or roasted lamb alongside yorkshire pudding, potatoes, greens and gravy. House wine comes in at $5 a glass or $20 a bottle, giving you every reason to roll out of the wood-trimmed tavern, satiated in more ways than one.