Area Restaurants Celebrate Easter, Passover
Easter and Passover are just around the corner, and restaurants in the DMV are gearing up for the holidays with special menus and drink offers.
1789 Restaurant, 1226 36th St. NW, will dish up an Easter a la carte brunch served from 10 a.m.-7 p.m. The Easter Bunny will also make an appearance delivering candy to children. During brunch, the first and second courses are included in the entrée price, which ranges from $27-$50. Dessert can be added for $10. The first course will include beef tartar with smoked egg vinaigrette, beef tendon puff, chives and sriracha; spring pea salad with pea shoots, smoked yogurt and almonds; and mushroom velouté with roasted mushrooms and chorizo. The main course features pork belly with pea puree, spring English peas, pea shoots and glazed carrots; pain perdue with whipped cream, rhubarb compote and maple syrup; shrimp and grits with fried green tomatoes and roasted gulf shrimp; and duck cassoulet with duck confit and sausage, cranberry beans, sofritto and duck skin cracklings. Dessert seletctions include lemon meringue angel food cake with lemon curd, toasted coconut meringue, pie dough flakes, coconut paper and buttermilk sherbet; chocolate mousse bombe, mocha flourless cake, black pepper chocolate mousse, beet gelée, whipped crème fraîche and beet ice cream; or almond crème brûlée with turbinado sugar crunch, vanilla poached pears, amaretti cookie and pear-Riesling sorbet.
701 Restaurant, 701 Pennsylvania Ave. NW, will offer a $45 per person three-course menu, or $22.50 for children 10 and under. Brunch will be available from 11 a.m.-3 p.m. and dinner will be served from 5- 9:30 p.m. Dishes include golden beets with cocoa crumble, kumquats, goat cheese, tamarind and vinaigrette; carrot salad with paneer, pumpernickel crumble, mint and turmeric honey vinaigrette; Skuna Bay salmon with mustard spätzle, kale and pomegranate; roasted lamb leg with fregola almonds, green harissa and sheep’s milk yogurt; and carrot pasta with braised rabbit ragout, fennel pollen and ricotta salad. For dessert, featured desserts include buttermilk panna cotta with strawberries and fig vin cotto; caramelized rice pudding tart with tropical fruit and chamomile sorbet; and rhubarb crisp with lemon curd ice cream.
Ambar, 523 8th St. SE, will offer a fixed price brunch of unlimited small plates and cocktails from 10 a.m.-3:30 p.m. for $39. The meal includes unlimited mezze, soups, salads, sandwiches, egg dishes, pastry, crepes and sweets. Bottomless brunch must be ordered by the entire table. Dishes include Balkan salad, tomato, peppers, cucumber, onions and aged cheese; egg BLT; and almond and a walnut crusted fried chicken sandwich with spring mix and apple-wasabi slaw. Other dishes include eggs benedict served on an English muffin with ajvar, prosciutto and kajmak sauce; salmon or prosciutto omelet; poached pear waffle with house-made caramel sauce; steak and eggs, sirloin served with house-made fried potatoes and chimichurri sauce; or Balkan scrambled egg with red and yellow peppers, onion, aged cow cheese served with house-made potatoes. The meal also includes bottomless traditional mimosa, Bloody Mary and the Ambar mimosa with sparkling wine and peach puree.
America Eats Tavern, 1700 Tysons Blvd. in the Ritz-Carlton Tysons Corner, is serving an all-you-can-eat Easter brunch from 11 a.m.-3 p.m. for $45 per person or $25 for children 10 and under including fresh doughnuts to share, a continental breakfast table with house-made granola, South Mountain Creamery yogurt, seasonal fruit and an assortment of cheeses, house-made muffins and biscuits; a seafood bar with oysters, clams, shrimp and grapefruit cocktail, deviled king crab cocktail and shrimp and crab cocktail; a ham carving station with mini drop biscuits, blackberry jam, grain mustard, red eye mayo and pickles; a jambalaya station with vegetable, shrimp and suckling pig jambalaya; a cake table with mini tarts, mini Martha Washington chocolate cakes, mini coconut cakes and mini key lime pies; made-to-order omelets and eggs any style; and entrees such as shrimp ‘n grits, fried chicken with “cold slaw,” Waldorf salad, mini waffles, eggs a la benedick, Texas chili brisket and maple-glazed scrapple.
Arcuri, 2400 Wisconsin Ave. NW, will offer a three-course, prix fixe menu from 11 a.m.-3 p.m. for $30 per person. The menu includes the choice of two courses from the featured menu along with unlimited mimosas for the table. The menu includes Arcuri insalta with honey crisp apple, pecans, dried cherries and sherry; roasted beets with ricotta, hazelnuts and lemon; frittata with red pepper, zucchini and caprino cheese; soft scramble with proscuitto and ricotta toast; and lemon ricotta pancakes with blueberries. Dessert includes a choice of chocolate mousse; Sicilian cannoli; fried apple pie or an ice cream sundae.
Bibiana Osteria-Enoteca, 1100 New York Ave. NW, will serve a three-course, prix fixe menu, which includes a choice of antipasti followed by a secondi and a tasting of Italian desserts to share from 11 a.m.-4 p.m. for $50 per person. The menu includes carciofi, shaved raw artichokes, arugula, parmigiano-reggiano and prosciutto; burrata, creamy mozzarella, baby beets and pistachio pesto; torta Pasquale, a traditional Easter pie stuffed with braised kale, cheese fonduta and hardboiled egg; ricotta cavatelli, sheep’s milk ricotta dumplings, morel mushrooms, taleggio fonduta and black truffle; manzo, black angus strip loin, served with fingerling potatoes, pancetta and roasted chanterelle butter; and tonno, grilled Sicilian style yellowfin tuna steak, served with lemon poached baby artichokes and salsa verde. Dessert includes pastiera Napoletana, classic Neapolitan ricotta and barley tart and orange gelato; cannoli alla Siciliana, sheep’s milk ricotta, chopped chocolate, Amarena cherries and pistachios; and bomboloni, chocolate cream filled Italian doughnuts.
Blue Duck Tavern, at the corner of 24th and M Streets NW, 20037, will serve brunch from 11 a.m.-2:30 p.m. for $110 for adults and $55 for children ages 6 to 12. The three-course, fixed-price menu begins with a choice of starters including seasonal salads, meats, breads and cheeses on display throughout the open kitchen. Entrée choices include Belgian waffle with rhubarb jam, candied pecans, fresh cream and tarragon; duck confit hash with fried duck egg, spring garlic, pearl onions and smoked potatoes; slow-roasted prime rib of beef served with horseradish sauce and natural jus; poached egg with white corn polenta, parmesan, truffles and English peas; and oven roasted rabbit sausage with piperade and house mustard. Brunch concludes with seasonal desserts on display in the pastry pantry.
The Bombay Club, 815 Connecticut Ave. NW, will offer its Champagne buffet brunch this Easter for $28 or $40 with bottomless Champagne from 11:30 a.m.-2:30 p.m. Highlights include murg zafrani, chicken, onion, yogurt and cashews; saag gosht, lamb, mustard greens, garam masala and ginger; shrimp pepper masala with black pepper, tomato and tamarind; paneer makhni with cottage cheese, fenugreek and cinnamon; and baingan mirch salan with eggplant, jalapeño, onion, tamarind, sesame and peanuts. For dessert, choose from vanilla bean phirni with milk, rice and strawberry; gulab jamun or mixed fruit.
City Tap House, 901 9th St. NW, will celebrate with specials from 11 a.m.-3 p.m. The holiday dishes include a chocolate and caramelized banana crepe served with candied walnuts and mascarpone whipped cream; shrimp and grits with andouille sausage, charred scallion beurre blanc and farm eggs; and house-made ricotta with orange fig jam, thyme and cracked black pepper served with grilled sourdough bread. Brunch prices range from $5-$26. There will be a complimentary dessert buffet featuring a chocolate fountain with fresh fruit and marshmallows, and a selection of seasonal pastries. The Easter Bunny will be making a guest appearance delivering candy children.
Daikaya, 705 6th St. NW, will introduce five fun, flirty egg dishes to its brunch menu from 11 a.m.-3 p.m. this Easter. The dishes are merengue with seasonal berries; fried jidori egg with caviar and bottarga; onsen tamago Egg with hazelnuts, browned butter and dashi potato; an ambrosia balad; and miso-honey glazed carrots with rabbit sausage. The dishes are priced from $7-$12. For the perfect pairing, try the Sol Invictus, named after the sun god of the later Roman Empire and a patron of soldiers. This cocktail is $14 and is made from a combination of Japanese whisky, Bénédictine, green chartreuse, egg yolk and Peychaud’s bitters.
Drafting Table, 1529 14th St. NW, will offer its regular “Fútbol Weekend Brunch” from 10 a.m.-4 p.m. on Easter. Guests can watch their favorite European fútbol teams on the restaurant’s four flat screen TVs while enjoying items such as veggie all day, two eggs, falafel, baked beans, tomatoes, home fries and sourdough toast; hillbilly benedict, a biscuit topped with two sunny side eggs and ham, smothered with sausage gravy and hash browns; deep fried cherry apricot French toast with whipped cream; sexy egg sandwich, two sunny eggs, herb aioli, roasted red peppers and arugula, served on toasted bread; spicy BBQ tacos, a choice of chipotle BBQ pulled pork or pan-seared cod served on a corn tortilla with kimchi and cilantro; and the Draftsman burger, a beef burger with crispy blue cheese, apricot chutney, arugula and caramelized bacon-onion jam served with fries. Brunch items are priced from $6 to $14 each. Also, bottomless mimosas are $14 with the purchase of any entrée.
El Centro D.F., 1819 14th St. NW and 1218 Wisconsin Ave. NW, will serve its bottomless Mexican brunch from 10 a.m.-3 p.m. for $35 per person. Dishes include jalapeño beef and chorizo slider with Chihuahua cheese, avocado, pickled jalapeno and aji Amarillo aioli; buttermilk pancakes with fresh berries, queso requesón and orange tequila marmalade; bacon, egg and cheese tacos served with Chihuahua cheese and scallions; fried egg divorciados smothered in red and green salsa with chorizo and black beans; and a breakfast enchilada with scrambled eggs, morita bean sauce and chorizo. Bottomless brunch drinks include the mimosa, Michelada, Bloody Maria, El Centro margarita and choice of seasonal aqua fresca cocktails. The bottomless brunch menu must be ordered for the entire table.
Et Voila!, 5120 MacArthur Blvd. NW, will offer holiday specials from 11 a.m.-2:30 p.m. and 5-10 p.m. including lobster salad liègeoise with small potatoes, fresh green beans, colonnata and Old Xérès sherry vinegar; braised lamb shank with romaine, gnocchi and artichoke à la barigoule; and skate wing meunière served with crushed potato and ramps. For dessert, guests will enjoy chocolate Easter eggs, chocolate eggs made of brioche crumbs, warm chocolate foam and apricot gelée, served on a nest of rice cooked in milk and pistachio. The dishes are priced from $12-$32 each.
Fainting Goat, 1330 U St. NW, will serve its full selection of seasonal brunch fare from 11 a.m.-3 p.m. Selections include goat cheese fondue with Fresno peppers, herbs and grilled bread; avocado toast with pickled onions, togarashi and arugula; chicken hash with sunny side egg, grilled onions and poblano peppers; and eggs in a basket with brioche, Serrano ham and red eye gravy. Add bottomless Bloody Goats or bubbles with a choice of fruit juice for $15 a person.
The Hamilton, 600 14th St. NW, is serving its full brunch menu with Easter specials from 8:30 a.m.-4 p.m. Dishes include asparagus and coddled egg with hollandaise and parmigiano; breakfast sliders, buttermilk biscuits, house smoked ham, scrambled eggs and goat cheese; sautéed calamari with fresh ginger, Fresno chili, rosemary, tomato, served with a squid ink crostini; shrimp and grits, stone ground cheese grits, andouille sausage, spinach, served with a buttery Creole sauce; bangers and mash, English style sausage with caramelized onions, mashed potatoes, duck egg and white bread; roasted artichoke frittata with romesco sauce, pecorino and baby greens; and a breakfast burrito, scrambled eggs, chorizo, beans, cheddar cheese and potatoes, topped with ranchero sauce and sour cream. The Easter Bunny will also make an appearance to give out candy, hugs and provide photo opportunities for young diners.
J. Paul’s restaurant, 3218 M St. NW, 20007, will offer a la carte Easter specials priced from $16-$20 each. The menu includes the JP Scramble, scrambled eggs, spinach, onions, cheddar cheese and potatoes, served with fresh fruit and toast; steak and eggs, an 8-ounce New York strip served with two sunny side up eggs, potatoes and fresh fruit; chicken and waffles; and green eggs and lamb, pan seared rack of lamb, served with a deep fried potato pancake, two over-easy eggs and chimichurri sauce. There will be a complimentary dessert buffet featuring treats including cheesecake, carrot cake, brownies, Rice Krispy treats, a fondue station, easter Eggs, assorted breads and muffins, and seasonal fruit.
Kapnos, 2201 14th St. NW, and Kapnos Taverna, 4000 Wilson Blvd., Arlington, are celebrating Easter twice, with brunches and to-go meals for Western Easter on Apr. 5 and Greek Easter on Apr. 12. Both are offering Greek Easter favorites to-go, available for pick-up between 9-11 a.m. on either Sunday. The meals include classic Greek spreads, spanakopita, roasted lemon potatoes and spit roasted lamb, pork and chicken. The meal can be ordered http://kapnosdc.com/assets/Easter-Order-Form2015.pdf online. Ballston’s Kapnos Taverna will offer brunch from 11 a.m.-3 p.m.with a menu featuring Greek coffee waffles and baklava French toast as well as dishes like the smoky crab omelet and scrambled eggs gyro. The full menu is available here.
Lupo Verde, 1401 T St. NW, will celebrate the Italian holiday of Pasquetta, which translates to “Little Easter” and is traditionally celebrated the Monday immediately following Easter Sunday. Throughout Italy, it is customary to go for a picnic with friends on this national holiday. Lupo Verde will celebrate the day before Easter, Apr. 4 from noon-6 p.m. The featured menu is available exclusively on the gated 40-seat patio and includes slow roasted pork and porchetta panini; house-made apple and pork sausages; domestic lamb; spinach and anchovy pizza; and farmers market panzanella salad and house-made pasta. Guests will be able to enjoy a plate of the dishes for $25 per person or $12 for children under 12. Beverages include Montepulciano D’Abruzzo and Falanghina for $9; Peroni Nastro Azzurro and Atlas Brew Works for $6 and bottomless soda/tea for $3.
Masa 14, 1825 14th St. NW, 20009, will serve a prix fixe menu in the main dining room from 10 a.m.-3 p.m. for $39. It will include an unlimited selection of brunch drinks such as the traditional Mimosa, Masa Mimosa, lychee bellini, Bloody Mary, bacon Bloody Mary and lemon lager. The menu will feature pork belly Benedict with spicy curry potato cake and chipotle hollandaise; chilaquiles, corn tortillas, chorizo, queso cotija and soft scrambled eggs; smoked chicken hash with caramelized onions, chilies, chipotle hollandaise, yucca and poached egg; fruit and house-made granola with citrus yogurt and blood orange syrup; and crispy smoked brisket bun with hoisin BBQ, pickled onion, toasted sesame and cilantro. The special brunch must be ordered for the entire table. Brunch can also be ordered a la carte from $4-$13 per dish.
Mio Restaurant, 1110 Vermont Ave. NW, will offer an a la carte brunch menu 11 a.m.-3 p.m. Dishes include ravioli de malanga, house-made pasta with taro root mousse, mushroom cream, sautéed mushrooms and truffle oil; pasteles de ropa vieja, stewed skirt steak wrapped and poached in yucca and plantain, served with a spicy tomato aioli; los bennies, poached eggs over toasted Cuban bread with smoked ham, malanga latkes and sofrito verde hollandaise sauce; lechón con pan, Puerto Rican suckling pig sandwich, served with sautéed onions, ajili mojili, mayo ketchup and matchstick fries; and conejo en fricase “jibaro”,rabbit fricassee “jibaro” style “tocino”, served with white rice and root vegetables. Prices range from $6-$26.
Nopa Kitchen + Bar, 800 F St. NW, will showcase garden fresh vegetables, select meats and fish prepared with a touch of French influence from 11 a.m.-3 p.m. on Easter. The a la carte menu includes slow roasted Berkshire pork belly with crispy West Coast oysters, soft polenta and a maple-ximenez agrodocle; red watercress and spring vegetable salad with breakfast radishes, English peas, rainbow carrots, fennel and egg 63 served with a warm guanciale vinaigrette; slow roasted lamb loin with black garlic gnocchi, feta mousse, rainbow chard, morels and green chickpeas; grilled beef tenderloin and eggs with baby kale, smoked faro, Skuna caviar and truffle crème fraiche; and red beet tagliatelle with snap peas, ramps, pea shoots, smoked olive oil and parmesan. Pastries include cardamom and Szechuan pepper crumb cake with elderflower scented poached rhubarb, lychee ice cream and poppy seed crumble; lime bar with lemon lavender butter cookie, roasted pineapple, kumquats and prickly pear sorbet; and Berliners with chocolate cream and malt ice cream. Prices range from $12-$27 each.
The Oval Room, 800 Connecticut Ave. NW, will serve a three-course, prix fixe Easter menu from 11 a.m.-3 p.m. for $55 per person or $75 per person with wine pairings. Dishes include English pea veloute with lemon, mint and crème fraîche; Hamachi crudo with avocado, spring lettuces, hearts of palm and a ginger soy vinaigrette; house-made pappardelle with rabbit ragout, peas, chanterelles and marjoram; lemon ricotta ravioli with English peas, spring onions and farm butter; crispy skin salmon with honey cap mushrooms, fava beans, preserved lemon and spring garlic; pan seared swordfish with olives, green almonds, piquillos, green garbanzo humus; roasted organic chicken with cheddar grits, pickled ramps and bacon ravagoté; and roasted leg of lamb with piquillo peppers, favas, lemon and mint. For dessert, guests can indulge in frozen local strawberry soufflé with basil and cracked black pepper; ricotta bomboloni with lemon curd, burnt caramel and bourbon ice cream; and chocolate hazelnut mousse with coffee ice cream.
Redwood, 7121 Bethesda Lane, Bethesda, is serving an all-you-can-eat brunch buffet for $35 a person and $15 for children from 10 a.m.-3 p.m. Brunch will include fresh breads ranging from bagels and croissants, to muffins and a cinnamon bun station; cold Items such as yogurt and granola, artisanal cheeses and charcuterie; hot items including French toast, corned beef hash and fried Brussels sprouts; a variety of eggs and a meat carving station. Add house Bloody Marys for $8 or bottomless mimosas for $15. The full menu is available here.
Rosa Mexicano, with locations at 575 7th St. NW in Penn Quarter, 5223 Wisconsin Ave. in Chevy Chase, and 153 Waterfront St. in National Harbor, will offer a holiday menu of special cocktails and brunch favorites. Kids can enjoy the Mex-a-Mango mocktail with a tropical mix of sweet mango puree, pineapple juice, grenadine and Sprite while adults can sip Bloody Marias with Herradura silver and smoky mescal. Special dishes include Huevos Rosa, sunny-side up eggs, crispy tortilla and refried-chorizo beans, topped with roasted tomato-chipotle sauce, salsa verde, ham, peas and cheese; fried eggs and carnitas hash, traditional carnitas and ancho chile-potato hash topped with fried eggs and pineapple-habeñero mustard jam; Mexico City chilaquiles, a seared ham steak topped with scrambled eggs, corn tortillas and a creamy, smoky chile sauce; and torrejas de miel rellenas, cinnamon-cascabel chile-crusted brioche bread filled with mascarpone and topped with caramelized plantains.
Slate Wine Bar + Bistro, 2404 Wisconsin Ave. NW, is serving a four-course prix-fixe meal for $35 per person with an optional $24 wine pairing. The meal starts with a choice of steamed mussels with white wine garlic or tomato saffron sauce, duck breast eggrolls with chili soy sauce or honey mustard dipping sauce; or pan seared scallops with bacon corn cream sauce served over spinach. The entrée choices include risotto with seasonal vegetables, truffle oil and parmesan; Chesapeake Bay lump crab cakes served with asparagus, French fries and choice of mushroom peppercorn sauce or herb butter; roasted rosemary leg of lamb with seasonal vegetables and roasted potatoes; or bistro filet with roasted asparagus, French fries and choice of choice of mushroom peppercorn sauce or herb butter. Dessert includes a choice of Elizabeth’s warm fudge brownie served with vanilla ice cream; Jorge’s tres leches traditional Latin sponge cake with three types of milk, coconut and cinnamon followed by Easter treats.
Sonoma Restaurant & Wine Bar, 223 Pennsylvania Ave SE, is celebrating with a three-course prix-fixe holiday menu from 11 a.m.-8 p.m. for $49 a person. Dishes include warm pea soup, roast lamb loin and seasonal berry parfait. Bottomless mimosas and red and white sangrias can be added for an additional $15. For the Easter menu, click here.
Station 4, 1101 4th St. SW, will celebrate the entire month of April with a five-course prix-fixe tasting menu during dinner service for $75 per person devoted to lamb, which will use the entire animal, from nose-to-tail. Dishes include Colorado lamb tartar with sunchoke and mint; lamb tongue tacos with chermoula and honey; lamb kidneys with shallots, cream and preserved lemon; lamb belly confit with spring peas falafel, yogurt, and quinoa tabbouleh; and Marquez sausage with pomme purée and spring lettuce.
Toro Toro, 1300 I St. NW, will offer Easter brunch from 11 a.m.-5 p.m. for $39 per person. Brunch begins with a choice of Pan-Latin small plates including seasonal salads, meats, a raw bar and assorted breads and cheeses. Next, diners will enjoy Toro Toro’s “Rodizio Grill,” with choices that include picanha steak, chorizo sausage, achiote chicken or chef’s daily selection. Hot sides include papas bravas; tortilla espanola; chorizo and potato hash; chipotle-agave bacon; Mexican-chocolate waffles with Nutella and bananas, as well as chilaquiles verdes. It also includes a Bloody Mary bar, where guests can create their own cocktail by selecting from premium spirits, house-made mixers and a large collection of hot sauces and garnishes. Also available are a bottomless supply of featured cocktails such as the traditional, passion fruit, mango and blood orange mimosas.
Trummer’s on Main, 7134 Main St., Clifton, Va., is offering a three-course prix-fixe menu for $66 per person and $30 for children 12 and under from 11 a.m. -5:30 p.m. that includes seasonally-inspired dishes such as bacon-wrapped rabbit loin with carrot spätzle, carrot-top pesto and rosemary jus; green eggs and Easter ham with fried shallots and pickled ramps; smoked bucatini carbonara pasta with asparagus, caramelized onions and parmesan; and loin of border springs lamb with flageolet bean ragoût, lemon vodka yogurt, gaufrette potatoes and rosemary salt. Guests will finish the meal with sweets such as fried strawberry rhubarb pies with crème fraîche ice cream and carrot pecan cake with citrus glaze, cream cheese sauce and ginger-poached parsnip. The full menu is available here.
Vinoteca, 1940 11th St. NW, will offer dishes including roasted pork and squash frittata with gruyere, potato, scallion and tarragon aioli; duck confit benedict with morbier, hollandaise, rustic bread, frisee and roasted garlic vinaigrette; smoked salmon and avocado tartine with rye, roasted garlic crème fraiche, red onion and caper; and passion fruit sorbetto with chestnut crumble. Boozy brunch beverages include a hibiscus mimosa by the glass or the pitcher, a Bloody Mary with bacon and habañero-infused vodka; and Concerto 43 coffee with Licor 43, Don Ciccio and Figli Concerto liqueur, as well as bottomless mimosas for $18.
Zaytinya, 701 9th St. NW, will celebrate Western and Greek Easter with a prix fixe $35 brunch from 11 a.m.-4 p.m. on Apr. 5 and 12. Special dishes include spring pea with tzatzki with pistachios, Greek yogurt and mint; mayiritsa, a traditional egg and lemon soup with lamb neck, smoked lamb’s live and caramelized onions; and spit-roasted lamb shoulder hash with avgolemon sauce. New spring dishes include kibbeh nayeh with Lebanese-style Randall Lineback ruby veal tartare, bulgur wheat, radish, mint and pita chips; roasted asparagus with z’atar, labneh and rhubarb puree; and smokded sweetbreads with asparagus salata, Lindera honey vinegar dressing and roasted hazelnuts. New drinks include the metaza fizz made with five year metaxa, lemon juice, orgeat syrup, bitters and egg whites.
Zengo, 781 7th St. NW, will offer its bottomless brunch from 10 a.m.-3 p.m. for $39 per person and $10 per child under 10. Guests can enjoy an all-you-can-eat selection of ceviche, sushi, salads, dim sum and antojitos along with seven distinctive brunch cocktails. Bottomless Brunch must be ordered by the entire table. Brunch includes small plates such as shrimp ceviche with coconut, charred pineapple, red onion, basil and bonito flake; Thai chicken empanadas with chile poblano, oazaca cheese and mango salsa; and achiote-hoisin pork arepas, corn masa, avocado and crema fresca. Other brunch plates include Harris Ranch beef barbacoa hash with poached egg, potato, rajas and caramelized onion; bacon and scrambled egg steamed buns with salsa verde, Oaxaca cheese and house-cured bacon; and Hanoi pandan waffles with strawberry-guava sauce and whipped cream. Bottomless drinks include Bloody Mary, Bloody Maria and sake sangria, as well as traditional, passion fruit, guava and pomegranate mimosas.
BLT Steak, 1625 I St. NW, will serve a special Passover menu from Apr. 4-11 featuring modern takes on traditional Seder foods. The menu will be served family-style both a la cart and as a three-course prix-fixe menu for $60 per person. The first course includes compressed endive with apricot marmalade and sherry ($13) or 62 Degree Farm egg with sunchoke, beet and horseradish ($14), followed by lamb shank with olive, oven dried tomato relish and mint pesto ($48) or black sea bass with cauliflower tabbouleh and green garlic ($42). Sides include braised kale with mint-walnut pest and shallots ($13) and grilled beach mushrooms with sunflower root and thyme ($14). For dessert, there is a macaroon plate ($11) or grilled apple cake with cardamom, citrus and mascarpone ($13).
Logan Tavern, 1423 P St. NW, will host a three-course Passover seder Friday and Saturday at 5:30 and 8 p.m. for $40 per person or $20 for children 12 and younger.Ten percent of the proceeds will benefit The Jewish Food Experience. There is also an optional wine pairing for $25 and outside wine is welcome with a $15 corkage fee. The menu starts with a choice of vegetarian matzah ball soup or butter lettuce salad with roasted pears, spiced pecans and lemon vinaigrette, followed by a second course of red wine braised brisket with potato kugel and roasted root vegetables; grilled salmon with roasted heirloom carrots in za’atar, lemon and herb quinoa; or eggplant parmesan fried in matzah meal with an arugula and fennel salad. Dessert includes flourless chocolate cake, meringues and Macaroons for the table.