If you're not in the mood to cook on Easter Sunday, hop on over to the many Washington area restaurants as many are offering fabulous holiday brunches and dinners on Sunday, April 8th. I like to celebrate the day before so I can do some cooking and then relax at the Virginia wineries on Sunday.
Situated just one block from the White House at 815 Connecticut Ave, NW, 20008, the Bombay Club will be offering their popular Champagne buffet brunch this Easter. Guests can enjoy live piano music and a buffet of traditional brunch fare with highlights to include Lamb Palak with spinach, garam masala and ginger; Shrimp Pulusu with tamirind, coriander power, tomato, as well as Paneer Makhni with cottage cheese, fenugreek and cinnamon. Easter brunch is priced at $25, or $35 with bottomless Champagne and will be served from 11 a.m. to 3 p.m. on Sunday April 8th. For more information, please call (202) 659-3727 or visit http://www.bombayclubdc.com.
For those guests looking for an elegant dining experience, look no further than The Oval Room, located at 800 Connecticut Ave, NW, 20006. The prix fixe Easter menu, specially crafted by James Beard Foundation “Best Chef Mid-Atlantic” nominee Executive Chef Tony Conte, features three-courses, which will be served from 11 a.m. to 3 p.m. for $45 per person. Guests will be delighted with dishes such as White Asparagus Soup with blood orange and spring herbs; Truffle Pasta with shaved black truffles and toasted hazelnuts; Prime Beef Tenderloin with passion potatoes, carrots and parsley and Fluke with spring onion custard and black bean-clam vinaigrette. For dessert, Pastry Chef Cicely Austin is planning a Carrot Cake with sweet pea ice cream and Coconut Custard with lemon-line sherbet and candied mint. For more information, please call (202) 463-8700 or visit http://www.ovalroom.com.
Pearl Dive Oyster Palace situated in the heart of 14th Street at 1612 14th Street, NW, 20009, is offering a New Orleans-inspired feast on Sunday, April 8th. Served from 11 a.m. to 3 p.m., Executive Chef Danny Wells Easter menu will feature the freshest, most sustainable seafood worldwide. Standouts include Stuffed Brioche “French Toast” with chocolate Frangelico ganache and candied hazelnuts; Fried Chicken Dinner with salt roasted potatoes, braised organic greens and creamy slaw; Wood Grilled Redfish with sage-native pecan butter and stone grits; Pontchartrain with two poached farm eggs, English muffin, blue crab, Tasso, crawfish and cayenne hollandaise as well as Texas Gulf Shrimp Remoulade with shrimp salad, grilled romaine heart and brioche Texas toast. For additional information please call (202) 986-8778 or visit www.PearlDiveDC.com.
Black’s Bar and Kitchen, situated in the heart of downtown Bethesda at 7750 Woodmont Avenue, Bethesda, MD, 20814, will offer an unlimited brunch buffet Easter Sunday from 11 a.m. to 2:30 p.m. Guests are encouraged to go back for seconds as there will be seven different food stations throughout the restaurant. Menu highlights created by Executive Chef Quanta Robinson include Chesapeake Bay Blue Fish Rillette; House-made Brioche French Toast; PEI Mussels; Artisan Cheese and Charcuterie; Gulf Shrimp; Scrambled Organic Farm Eggs, as well as Herb Crusted Pineland Farms Prime Rib with natural jus, caramelized onions and horseradish cream. The unlimited brunch menu is priced at $33 per person (excluding tax and gratuity); $12 for kids 12 and under. A Champagne brunch option is also available for $45 per person, including unlimited pours throughout the meal. Brunch will also be available a la carte for a light bite for those with smaller appetites, and prices range from $11 to $16 for featured dishes. For reservations or additional information please call (301) 652-5525 or visit http://www.
For additional fresh seafood options, head over to BlackSalt Fish Market and Restaurant, located at 4883 MacArthur Boulevard, NW, 20007, for an a la carte brunch on Easter Sunday from 10:30 a.m. to 3 p.m. Guests can feast on fresh and sustainable seafood dishes prepared by newly appointed Executive Chef Thomas Leonard. Highlights include Fried Bay Oyster Po’ Boy with field greens, BlackSalt bacon and chive aioli; Wood Grilled British Columbia Salmon with black eye peas, baby greens, and bacon vinaigrette, as well as Louisiana poached eggs with Blue shell crab, crawfish, tasso, and Cayenne Hollandaise. Breakfast favorites such as English Scones with Devonshire Cream and House-made French Toast will also be available. Prices range from $4 to $19. For more information or reservations, please call (202) 342-9101 or visit www.blacksaltrestaurant.com.
Located at 4600 Waverly Ave., in Garrett Park, MD, 20896, Black Market Bistro will serve delectable modern American cuisine prepared by Executive Chef Dane Sewlall. An a la carte brunch will be available from 10 a.m. to 2:30 p.m. on Sunday, April 8th. For starters, brunch-goers can sample the Black Market Salad with mixed greens topped with fresh oranges, toasted almonds and goat cheese and House-cured Salmon served with brioche toast points and dill crème friache. Entrée selections will include Hardwood Grilled Skirt Steak and Scrambled Eggs served with roasted Cajun red bliss potatoes and a mixed green salad; Eggs Benedict with house-made angel biscuit with grilled asparagus and a choice of house made Canadian bacon or house-cured salmon, as well as the Croque Monsieur with sourdough, French ham, sauce mornay, and gruyere cheese, grilled to golden brown and served with a mixed green salad. Prices range from $2 to $14. A kids menu will also be available for children 12 and under. For more information or reservations, please call (301) 933-3000 or visit www.blackmarketrestaurant.com.
Newly appointed Executive Chef Sebastien Archambault and Chef de Cuisine John Melfi at the award-winning Blue Duck Tavern, located at 24th and M Streets, NW, 20037, are introducing new seasonal, American classics to the restaurant’s Easter menu. Brunch will be offered from 10:30 a.m. to 3:30 p.m. on Sunday, April 8 at $90 per person for adults and $42.50 for children between six and 12. Children under six years of age are complimentary. 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. Next up, guests will have a choice of entrée and sides from the holiday menu. Highlights include Baked Hen Eggs with duck confit hash and smoked chili emulsion from Path Valley, PA; Roasted Leg of Lamb with rosemary jus and lemon confit from Shenandoah Valley, VA; Spring Green Vegetable Risotto with shaved parmesan cheese and arugula from Anson Mills, SC, as well as Veal Paillard with heirloom carrots, sweet peas and morel mushroom gravy from Shenandoah Valley, VA. Brunch concludes with seasonal desserts courtesy of Pastry Chef Peter Brett, which are on display in the pastry pantry. Standouts include the Ricotta Cheesecake with brandied cherries; Pears poached in Prosecco; Bourbon Pecan Pie with whipped cream, as well as a Flourless Chocolate Fondant with bittersweet glaze. Please call (202) 419-6755 or visit www.blueducktavern.com for reservations.
Situated in the Southwest Waterfront at 1101 4th Street, SW, 20024, Station 4 is offering and Easter three-course, pre-fixe menu of $38 per person, exclusive of tax and gratuity, from 5 p.m. to 11 p.m. Executive Chef Orlando Amaro will invite guests to select from a variety of seasonal appetizers and entrées, which include Baby Frisée with spinach, strawberries, almonds, goat cheese fritters and white balsamic syrup; Rockfish Crudo with celery emulsion, peruvian aji amarillo and popcorn; Roasted Leg of Lamb with pea & mint risotto and parmesan reggianno; Spring Vegetables Casserole with new potatoes, cauliflower, carrots, asparagus and bleu cheese crumbles, as well as Prosciutto Wrapped Shad Roe with fried caper, brown butter, potato gnocchi. To complete the meal, Chef Amaro will be serving up delicious dessert options including Carrot Cake with maple syrup and French vanilla gelato, or Cherry Essence Chocolate Lava Cake with Coconut Sorbet. Valet parking is available for $10 per car. For reservations or additional information please call (202) 488-0987 or visit http://www.station4dc.com/.
Assaggi Mozzarella Bar, located at 4838 Bethesda Avenue in Bethesda, MD, 20814, is dishing up authentic Italian cuisine in an elegantly rustic restaurant for Easter. An a la carte menu featuring a variety of specials prepared by Chef/Owner Domenico Cornacchia will be available. Highlights include Capesante crema di melanzane e pomodorini al forno: Sea Scallops with eggplant crema, oven-roasted tomatoes; Bucatini alla gricia con carciofi e scaglie di ricotta salata: Bucatini Pasta with guanciale, baby artichokes and shaved air dried ricotta cheese; Cosciotto d’agnello lardellato alle erbe con patate e cipollotti caramellati: Roasted Herbed Spring Leg of Lamb with potatoes, mushroom and cipollini onions, as well as Spalla di vitello al forno, gratin di patate al latte e pecorino e pancetta: Slow Cooked Veal Shoulder with potato, caramelized onions and pecorino cheese tart. For dessert, guests can enjoy Pastiera pasquale di grano e ricotta: Italian Ricotta Cheeese and wheat cake or the Pesche caramellate con granita al prosecco e salsa di pompelmo rosa: Caramelized Peach Prosecco Granita with pink grapefruit sauce. Guests can also opt for a $55 (exclusive of tax and gratuity) six-course tasting menu for the entire table. For reservations or additional information please call (301) 951-1988 or visit www.assaggirestaurant.com.
At the sister restaurant, Assaggi Osteria, located at 6641 Old Dominion Drive in McLean, VA, 22101, Chef/Owner Domenico Cornacchia will offer a special a la carte menu with Italian highlights which include Fagottini di crepe ripieni di coste e e carciofi, fonduta di formaggi: Swiss Chard and Artichoke Stuffed Crepe with mild cheese fonduta; Agnello primaverile farcito di carciofi alla romana e pecorino, patate allo salogno : Spring Lamb Stuffed Roman Artichoke and Pecorino Cheese served with potatoes and caramelized shallots; Filetti di sogliola con cavolo fiore al dragoncello e germogli di piselli : Sautéed Filet of Sole with tarragon cauliflower and pea tendrils. Guests can also opt for a $55 (exclusive of tax and gratuity) six-course tasting menu for the entire table. For reservations or additional information please call (703) 918-0080 or visit www.assaggiosteria.com.
The landmark 701 Restaurant, located at 701 Pennsylvania Avenue, NW, will be offering a $45 per person three-course menu on Sunday, April 8th. Brunch will be available from 11 a.m. to 3 p.m. and dinner will be served from 5 p.m. to 9:30 p.m. Prepared by Executive Chef Ed Witt, standout entrées include Country Fried Steak with cheddar grits and poached egg; Yogurt Marinated Lamb Shoulder with chickpea puree, asparagus, and mint; Vanilla French Toast with balsamic strawberries and lavender whipped cream; Scottish Salmon with forbidden rice, snap peas and a plum wine BBQ sauce, as well as Grilled Shrimp with fava bean risotto and lemon sabayon. For the perfect ending, guests can choose from Semi-Sweet Chocolate Truffle Cake with crispy rice cracker, salted caramel and smoked ice cream; Meyer Lemon Tasting with grapefruit-vodka sorbet and almond macaroon, as well as Coconut Pie with cream cheese ice cream, butterscotch rum sauce created by Pastry Chef Melanie Parker. Creating the perfect ambience, 701’s live jazz duo of piano and bass will be performing during Easter service. Valet parking is available all day for $8. For reservations or additional information please call (202) 393-0701 or visit www.701restaurant.com.
Addie’s, located at 11120 Rockville Pike, Rockville, MD, 20852, will be offering a seasonal a la carte Easter menu on Sunday, April 8th. Brunch will be available from 11 a.m. to 3 p.m. Prepared by newly appointed Executive Chef Mallory Buford, menu highlights include New Orleans’ Style Beignets; Shrimp & Stone Ground Grits with sweet pepper-tomato butter sauce, herb grits and grilled Benton ham; Smoked Half Chicken served with a buttermilk biscuit, sausage gravy and braised collard greens as well as Eggs Ponchartrain, two poached eggs with Tasso ham, jumbo lump crab meat and roasted corn over an English muffin with stone ground grits and asparagus. Entrée items range from $12 to $19. For reservations or additional information please call (301) 881-0081 or visit www.addiesrestaurant.com.