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.
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