Start the day at Ralph’s on the Park with a three course brunch ($55) 10 am-4 pm that includes the likes of trout amandine and crawfish and steak and eggs. For a hoppy ending, try the chocolate smash Easter egg ($22) filled with jelly beans, malted milk eggs, and chocolate bunnies, a pre-order item that must be ordered along with dinner for two by April 1 and picked up April 3 curbside.

If barbecued Mississippi rabbit doesn’t shout Easter brunch, what does? Chef Isaac Toups will be cooking that and more at Toups Meatery on Easter Sunday 10 a.m. to 3 p.m. Try his crawfish pie, sweetbread poutine doused in gravy, or a fried catfish benny with braised greens.

Bywater Bakery is open and ready to treat you like royalty, serving the likes of this cute little coconut cake in the perfect shade of pink carnation. Homemade Peeps, hot cross buns, and cheesecake stuffed carrot cake all sound swoon-worthy.

Antoine’s, which is celebrating its 180th year, is offering its traditional jazz brunch menu for Easter, with dishes like crab and corn bisque, oysters Rockefeller (invented here!) and charbroiled oysters, along with favorites like egg Sardou. For dessert, it’s  “Spring in Alaska” — individual Baked Alaska with strawberry ice cream, toasted meringue, and fresh Louisiana strawberry compote.

Put on your best frock and bonnet and head to Arnaud’s for a $65 (plus tax and gratuity) traditional Easter feast. The four courses include choices like the restaurant’s signature shrimp Arnaud (love that tangy remoulade sauce); duck, oyster, and andouille gumbo; and slow roasted leg of spring lamb. Maybe lemon merengue cheesecake for dessert?

The Easter option at The Ritz-Carlton New Orleans is a decadent four course brunch ($85 per person, $42 for kids under 12) with a fresh seafood repast and tons of desserts, along with an Easter egg decorating activity for the kiddos. Now it’s nothing to do with bunnies, but there’s also an all you can eat crawfish and unlimited Veuve Clicquot feast in the courtyard on April 24 and May 15.

At Josephine Estelle, the Easter a la carte brunch features dishes like tasso deviled eggs with pickled basil beans and fennel and lobster and asparagus scramble with green garlic, fine herbs, fingerling potatoes, and sourdough. There’s also a build your own mimosa bar every Saturday and Sunday for brunch now — with bottles of sparkling starting at $45, the deal comes with a carafe of OJ, grapefruit, and cranberry juice — add fresh satsuma juice for $5. Indoor and outdoor seating available, served from 9 a.m. to 3 p.m.

Chef Nina Compton is planning a memorable brunch at her flagship restaurant, Compère Lapin. On offer will be the à la carte Sunday brunch menu with options like hot fire chicken with biscuits and pickles; buttermilk gnocchi with sausage gravy; and goat Bolognese. Munch on doughnuts  with Chantilly cream and round out the experience with boozy brunch cocktails.

Get on that Easter basket with help from the folks at Parish Bakery at the Auction House Market. Taking orders until March 26 for delivery and until March 29 for in-store pickup, the treat box includes the likes of artisanal marshmallows, soft caramels, chocolate and walnut meringue, and more. Order through DM, messenger or email parishbakingco@gmail.com.

From leg of lamb to house cured ham and homemade carrot cake, Cochon Butcher and La Boulangerie are offering tasty options for cooking or assembling at home, along with dining in (reservations for sure). For an at-home brunch, order 24 hours ahead online to pickup April 3 and 4. Sides include crawfish gratin and smothered greens, chicken and sausage gumbo, homemade dinner rolls and wonderful cakes, pies and cookies from pastry chef Maggie Scales.

Chef Brian Landry is cooking up a festive brunch at Jack Rose restaurant and Jack Rose Roof (formerly Hot Tin), at the Pontchartrain Hotel. Easter Sunday from 11 a.m. to 2 p.m., specials like spiced lamb chops with chickpeas and yogurt and pork porterhouse with sweet potato hash and red eye gravy will be served, followed by all kinds of sweet treats for dessert. The regular a la carte menu will also be offered.

Southern Italian specialties abound at Red Gravy on Magazine Street, including a traditional savory Easter pie called pizza chena for the holiday. It’s made with a yeast crust, and filled with prosciutto, salami, mortadella, coppa, provolone, ricotta, and mozzarella. There’s a sweet Easter egg bread too. There will be live music for Easter brunch with a violin/bass duo from the Louisiana Philharmonic Orchestra.