Celebrate Easter Sunday with a farm-fresh buffet at Piadina, the on-site restaurant at Hotel SLO. Crafted by Executive Chef Ryan Francher, the brunch features classic favorites such as sliced boneless lamb loin with mint chimichurri, eggs Benedict with béarnaise, Kobe beef sliders, morning bun French toast, brick oven artisan pizzas, alongside classic sides, fresh fruit, and petite desserts.