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 20th.
Brunch:
This Easter celebrate with a memorable brunch at Ripple. Guests can enjoy a pastry basket, fruit bow, choice of entree and breakfast buffet. It's not your typical buffet either with options like roasted lamb shoulder, slow roasted honey glazed Virginia ham, house cured gravlax, bacon and sausage. For an entree, choose between a variety of traditional brunch offerings like eggs Benedict and egg white frittata or choose an adventurous plate of savory sweet bread pudding, hearty spaghetti carbonara, or spicy sausage and tomato baked eggs. Click here for the full menu. For reservations, call 202-244-7995 or email info@rippledc.com.
Cleveland Park hot spot Ardeo+Bardeo, located at 3311 Connecticut Avenue, NW, 20008, offers diners a chance to enjoy the best modern American cuisine crafted by Executive Chef Matt Kuhn from 10:30 a.m. to 3 p.m. this Easter. On Sunday, April 20th, guests can enjoy a three-course, prix fixe menu priced at $39 per person (tax and gratuity not included). A special kids plate priced at $9 will also be available for children under 10, which includes eggs, potatoes and bacon. Appetizer standouts off the regular menu include Spring Garlic-Yukon Potato Soup with black garlic puree, country ham and sottocenere; Cod Fritters with mustard aioli, as well as Shenandoah Lamb Tartare with harissa aioli, black olive tapenade and mint. Entrée choices include Icelandic Char with green chickpeas & fava bean ragu, lemon puree, arugula and smoked tomato aioli; House Benedict with an English muffin, lump crab, asparagus, hollandaise and sunny egg; Roman Style Gnocchi with Shenandoah lamb Bolognese, smoked feta and egg 63, as well as the Berkshire Pork Duo with brick oven porchetta, crispy cheek, Anson Mill grits served with a pickled kale & fennel salad. Brunch goers won’t want to miss desserts with choices such as Dark Chocolate Peanut Bar with peanut butter mousse and caramel ice cream, or the Coffee & Doughnuts with espresso anglaise, Nutella glaze and hazelnut brittle. Bottomless Champagne or mimosas will also be available for an additional $14. For reservations and additional information, please call (202) 244-6750 or visit www.ardeobardeo.com.
J&G Steakhouse and and P.J. Clarke's are hosting special Easter brunches. At P.J.'s on Sunday and Monday, they'll have brunch from 9am-3pm, a la carte menu available all day. Additionally, on Sunday they'll have Easter specials including Alaskan Halibut, Stuffed Leg of Spring Lamb, Stacked Belgian Waffles, and Strawberry Shortcake.
Executive Chef Sebastien Archambault and newly appointed Chef de Cuisine Daniel Singhofen 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 20 at $95 per person for adults and $42 for children between six and 12. Children under the age of five 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 Biscuit Breakfast Sandwich with kale, lamb merguez sausage and a sunny side up egg; Duck Confit Hash with fried egg, green peas, chanterelles and romaine hearts; Baked Eggs & Shrimp with sofrito, baby spinach and shellfish sauce; Wood Oven Seared Scallops with green peas, bacon, spring onions and vermouth emulsion; Slow Roasted Prime Rib of Beef with horseradish sauce and natural jus, as well as Eight-Hour Roasted Veal Breast with fava beans, sugar snap peas and morel mushroom gravy. Brunch concludes with seasonal desserts, which are on display in the pastry pantry. Standouts include Lemongrass Panna Cota; Carrot Cake with cream cheese mousse; Coconut Custard Cream Cake; Milk Chocolate Jasmine Tea Custard,and a Spring Candy Station. Please call (202) 419-6755 or visit www.blueducktavern.com for reservations.
Café Dupont at The Dupont Circle Hotel will be serving a mouthwatering brunch on Easter Sunday. Guests can choose from four different types of eggs Benedict, banana rum French toast, pan seared salmon and more! A selection of specialty bloody marys and mimosas will also be available. For reservations, call 202-797-0169 or visit www.opentable.com.
Situated just one block from the White House at 815 Connecticut Ave, NW, 20008, the Bombay Club will be offering its 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 mustard, tomato, curry leaf and tamarind; Bagare Baingan with eggplant, onion, tamarind and sesame, as well asBadami Murg with chicken, onion, yogurt and almond. Easter brunch is priced at $28 per person, or $40 with bottomless Champagne (tax and gratuity not included), and will be served from 11:30 a.m. to 2:30 p.m. on Sunday, April 20th. For more information, please call (202) 659-3727 or visit http://www.bombayclubdc.com.
Et Voila!, the classic Belgian French bistro located in the heart of the Palisades neighborhood at 5120 MacArthur Blvd, NW, 20016, will showcase festive holiday specials in addition to their regular brunch and dinner menus on Sunday, April 20th. Guests at Et Voila! Will want to order the Rack of Colorado Lamb served with potato tartiflette and girolle mushroom; Boudin Blanc with green asparagus and dried plum pudding; Skate Wing Meunière with fresh spinach, lemon zest and potato foam, or the Oeuf à la Coque with cauliflower mousse, bread points and lobster salpicon. For the perfect ending, guests will enjoy dessert eggs crafted out of fine Belgium chocolate. Et Voila will be open for regular hours on Sunday, April 20th from brunch 11 a.m. until 3 p.m. and dinner 5 p.m. to 10 p.m. Specials range from $9 to $33.50 each. Featured bottomless cocktails are available for $12. For additional information and reservations please call (202) 237-2300 or visit www.etvoiladc.com.
Equinox still has reservations available for Easter Brunch! Priced at $45/person for adults and $25 for children under the age of 12, Chef Todd Gray’s three-course Easter Brunch will boast a wide array of dishes that feature local seasonal ingredients. Aiming to offer something for everyone, Easter offerings at Equinox will include a number of vegetarian and vegan options.
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 Executive Chef Tony Conte, features three-courses, which will be served from 11 a.m. to 3 p.m. for $50 per person, or $75 per person with wine pairings (tax and gratuity not included). Guests will be delighted with dishes such as White Asparagus with morels, whipped egg sauce and toasted hazelnuts; Carolina Sweet Shrimp with fragrant black sauce and charred scallion condiment; Rack of Lamb with charred eggplant, spring onion and juices of spring peppers, as well as Fluke with parsnip, lemongrass broth and ginger rice. For dessert, guests can enjoy Vanilla Ricotta Fritters with lemon curd ice cream; Yogurt Lime Semifreddo with a chocolate-almond crust; Tres Leches Cake with mint strawberry salad and strawberry ice cream, as well as Cocoa-Carrot Cake with cocoa crumble. For more information, please call (202) 463-8700 or visit http://www.ovalroom.com.
The landmark 701 Restaurant, located at 701 Pennsylvania Avenue, NW, 20004, will be offering a $45 per person three-course menu, or $22.50 for children 10 and under, on Sunday, April 20th. Brunch will be available from 11 a.m. 3 p.m. and dinner will be served from 5 p.m. to 9:30 p.m. Prepared by newly appointed Executive Chef Benjamin Lambert, standout dishes include Maine Crab with hearts of palm, mango, and a yuzu vinaigrette; Caramelized White Chocolate Waffle with berries, whipped cream and syrup; Roasted Wild Loup de Mer with pea mint puree, fiddlehead ferns, snap peas and a lemon emulsion, as well as Clove Roasted Ham with whipped potatoes, spring vegetables and a honey mustard glaze. For the perfect ending, guests can choose from Crème Fraiche Semifreddo with roasted strawberries and black pepper candy; Flourless Chocolate Cake with olive oil gelato and sea salt, as well asRhubarb “Pie” with Anise Brenton, phyllo shards and Chantilly cream. Creating the perfect ambience, 701’s live jazz duo of piano and bass will be performing from 12 Noon to 6 p.m. 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.
Alba Osteria, located at 425 I Street, NW, 20001, is offering families the opportunity to experience authentic Italian cuisine reflective of the Piedmont region of Italy this Easter. Bottomless brunch will be served from 11 a.m. to 3 p.m.and is priced at $29.95 per person (tax and gratuity not included). Guests can enjoy an all-you-can-eat selection of breakfast pizzas, egg dishes, pancakes and meatballs along with four brunch cocktails. Two standout dishes not to be missed include the Primavera, grilled asparagus, Fontina and a sunny side up egg, and the Torta Pasqualina, a Swiss chard, ricotta and egg tart. Bottomless brunch must be ordered by the entire table. Menu items will also be available a la carte with prices ranging from $8 to $14. To add to the weekend brunch experience, Alba Osteria will offer guests live jazz music from 11:30 a.m. to 2:30 p.m.
Poste Moderne Brasserie updates its famed Poste Roasts for the coming Easter holiday, hosting an all day brunch buffet. Chef Dennis Marron has prepared a menu to include: Green Bean Almondine, Pomme Puree, Butter Lettuce Salad, Hot Cross Buns, Glazed Ham, Roasted Lamb Shoulder Spit Roasted Pork Loin and more. And, of course, it isn’t Easter without colored hard boiled eggs and assorted Easter candy. Poste will also offer a variety of house made desserts including Carrot Cake, Cupcakes and Sugar Cookies. Poste’s Easter Poste Roast Buffet will be $40. Poste is located at 555 8th St NW, Washington, DC 20002. For reservations and more information, call (202) 783-6060.
nopa Kitchen+Bar, Ashok Bajaj’s American brasserie located in the heart of Penn Quarter at 800 F Street, NW, 20004, will showcase garden fresh vegetables, select meats and fish prepared with a touch of French influence thisEaster Sunday. A delicious prix fixe three-course menu will be served from 11 a.m. to 3 p.m. and priced at $40 per person (not including tax or gratuity). Prepared by Executive Chef Greg McCarty, standout dishes include Chilled Asparagus with sauce gribiche and smoked trout; Steak Tartare with Harissa mustard and parmesan toast; Eggs Benedict with Canadian bacon or smoked salmon and breakfast potatoes; Potato Gnocchi with sautéed mushrooms, Asiago and black truffle; Roasted Hake Fish with piperade fondue and giardiniera vegetables, as well as a Lamb Navarin with spring vegetables and tagliatelle. Dessert are prepared by Pastry Chef Jemil Gadea and include Liege Waffles with strawberry compote and Grand Marnier Chantilly cream; Palascinta, Hungarian-style crepes filled with raspberries and lemon mascarpone; Brioche Pan au Chocolate with malted milk ice cream, as well as Rhubarb Fruit Salad with buttermilk lemon sorbet. For reservations or additional information, please visit www.nopadc.com or call (202) 347-4667.
Dubbed one of the “Best New Restaurants in America” by Esquire magazine in November 2010, Bibiana Osteria-Enoteca, located at 1100 New York Ave, NW, 20005, (entrance on 12th and H Streets side) offers tempting Italian fare this Easter. Executive Chef Nicholas Stefanelli is preparing a three-course, prix fixe menu, which includes an Italian sampling of antipasti for the table followed by a choice of secondi and a tasting of desserts to share. Priced at $45 per person, and $20 for children under 12 (tax and gratuity not included), the menu includes popular favorites such as, Marinated Artichokes with white wine and mint; Rice Fritter with peas, prosciutto and mozzarella; Poached Rockfish with leeks, and Rappahannock clams; Confit White Asparagus with sunny side up eggs and parmigiano, as well asGrilled Beef Sirloin with twice baked potatoes and rosemary aromatic oil. For the perfect ending, a dessert tasting is designed to share with families, and includes Cassata Siciliana and Pastiera Napoletana. Bibiana’s Easter feast will be available from 11 a.m. to 4 p.m. on Sunday, April 20th. Valet parking is available for $8. For reservations or additional information please call (202) 216 9550 or visit www.bibianadc.com.
More than 1,500 colorful eggs full of everything from candy to complimentary brunch, bowling and bocce coupons will line the C&O Canal and patio areas around Pinstripes Georgetown, as the bowling, bocce and bistro venue launches its first annual Epic Easter Egg Hunt for kids. The Easter Bunny will stop by Pinstripes and collect over 1,500 Easter eggs, each of which have been filled with exciting loot including candy, certificates to Pinstripes' incredible 'Pintastic Brunch,' rounds of bowling, bocce and more. To participate in the Pinstripes Epic Egg Hunt, guests may purchase an Easter basket from Pinstripes for $4. 100 percent of the proceeds from basket sales will benefit the Children's National Medical Center, and all baskets come with a chocolate Easter bunny. Easter basket purchases start at 10:30am and the Epic Egg Hunt begins at 11:00am on Easter, Sunday, April 20th. Pinstripes' Easter Brunch is the most exciting way to celebrate the holiday. In addition to an impressive menu of handmade Nutella crème and bananas foster waffles, made-to-order omelets, carved prime rib, fresh seafood, a beautiful salad bar and a towering chocolate fountain, Chef Laurence Cohen will be creating a line of homemade marshmallow Peeps, the favorite Easter candy featuring fluffy, gooey fresh marshmallows rolled in sweet, colorful sugar and shaped into animal shapes. Easter Brunch runs from 9:30 a.m. - 3 p.m. at Pinstripes and is $30 per adult, $15 per child 6-12 and free for children under 5. Pinstripes is located at 1064 Wisconsin Avenue NW. For reservations, please call 202-625-6500.
Kapnos is also offering a three course Easter Brunch onEaster Sunday. The fixed price meal is $39 per person, and reservations must be made by phone at 202-234-5000
Art and Soul: Easter classics like leg of lamb and maple ham are part of Art and Soul's heroic Easter brunch buffet for $55 per person, $25 ages 12 and under.
Graffiato: A $35, fixed price three course brunch will be served between 11:30am- 4pm featuring Graffiato favorites like zeppole, roasted cauliflower and wood oven baked eggs.
Table: A four course brunch menu will be offered from 11am-2pm for $55/person with bottomless mimosas for $13. Highlight include Asparagus Charlotte with Maryland blue crab, Spring Lamb Roulade and a chocolate egg.
Virginia:
Available on Easter Sunday, April 20th from 11:00am to 8:00pm, 2941 Restaurant (2941 Fairview Park Drive, Falls Church, VA 22042; www.2941.com; @2941Restaurant) is offering something for everyone with an elegant seasonal touch showcasing the first and freshest arrivals of spring. Executive Chef Bertrand Chemel has created a 3-course prix fixe holiday-themed menu priced at $72pp, a 3-course Vegetarian prix fixe priced at $50pp, and a 3-course Children’s prix fixe menu priced at $25 per child (12 & Under). Spring-inspired fare includes a Crab Cake with tomato compote, petite salad and basil oil, Spring Bouquet with radish, asparagus, avocado, cherry tomato, white balsamic vinaigrette, Warm Vichyssois with spring ramps, morels, and Yukon gold potato, Roasted Elysian Fields Lamb Loin with gnocchi alla Greca, semi dry tomato petals, and mustard-garlic jus, Grilled Rockfish with quinoa, zucchini, lemon-sorrel sauce, amongst others. Pastry Chef Caitlin Dysart will be creating her famous Easter Confection – the 2941 Easter Basket – with devil’s food cake, pistachio mousse, and raspberry sorbet, her Carrot Cakewith walnut powder, salted caramel, and cream cheese, Strawberry-Rhubard Pie with caramelized butter crust, strawberry tuile, and white tea gelato, to highlight a few. Sommelier Jonathan Schuyler will also be available to assist with recommending and providing unique wine pairings throughout the holiday dining experience. For information or reservations please call 703-270-1515, or visit www.2941.com To view the complete Easter Menu(s), please visit http://www.2941.com/easter-menu-2014.html
Trummer's on Main will be serving a special three-course Easter Menu that puts a spin on traditional Easter dishes. For starters, Executive Chef Austin Fausett has crafted a springy Kale Caesar Salad complete with a beet pickled quail egg. Shockingly crimson on the outside, the halved eggs whimsically evoke painted Easter eggs. Red beet chips complete the dish. Entree choices include theScallops and Crawfish, perfect for seafood lovers, with baby carrots, bok choy and buttermilk chutney. For those who crave lamb on Easter, Trummer's on Main's Rack of Colorado Lamb may prove satisfying.Sautéed spinach, lemon vodka yogurt, housemade harissa and gaufrette potatoes round out the dish. Spring-inspired desserts from Executive Pastry Chef Reggie Abalos are the perfect finale for an Easter meal: the creative Beehive dessert resembles its namesake filled with honey: he stuffs a popover pastry with lemon pith cream and honey dulce du leche for a sweet and savory finish. Trummer's on Main's three-course Easter meal is served from 11 a.m. to 6 p.m. The menu is $66 per person and $30 for children under 12. Trummer's on Main is located at 7134 Main Street, Clifton, Virginia 20124. To make a reservation for Easter, please call 703-266-1623.
BRABO by Robert Wiedmaier and Chef de Cuisine Harper McClure prepare to launch a new Easter tradition, offering the restaurant’s first ever Easter holiday brunch. Featuring menu items like: Crab Cake Benedictwith jumbo lump crab meat, Virginia ham, poached farm egg and hollandaise, Dill Cured Salmon Tartare with cream cheese mousse, caperberries, pickled red onion and rye tuiles, House Brined Country Ham with haricort vert, baby sweet potatoes and a sorghum glaze. The Easter menu will also feature a selection of desserts from Pastry Chef Erin Reed including a Carrot and Pineapple Cake with a walnut crumble, cream cheese foam and candied carrots. Held from 11am-3pm on Sunday, April 20th, the three course prix-fixe menu is $60/person. For reservations and more information, call (703)894-3440. BRABO is located at 1600 King St, Alexandria, VA 22314.
The Butcher’s Block by Robert Wiedmaier in Old Town will be offering a special selection of Easter meats for those who plan to celebrate at home with friends and family. Sous Chef Richard Webber has hand selected a menu worthy of any feast, meats available for carry out include: New Frontier Bison Smoked Ham Leg $15/#, Domestic Lamb Leg $12/# and a Domestic Lamb Rack $19.00/#. The Butcher’s Block is located at 1600 King St, Alexandria, VA 22314. For ordering and more information, call (703) 894-5253.
Chef Brian McPherson has prepared a playful menu, perfect for families for Jackson 20’s annual Easter Sunday Grand Buffet. Featuring dishes such as: a Baked Potato Soup Bar with all the toppings, including sour cream, chives, bacon and cheddar cheese, Slow Roasted Country Ham with red eye gravy and a pineapple glaze, Wood Roasted Leg of Lamb with a red wine lamb jus and mint jelly, Easter Egg Baskets and House Made Cake Pops. Jackson 20’s Easter Sunday Grand Buffet with run from 9am – 2pm is $45 for adults, $25 for children 12 and under, kids 5 and under eat free (does not include tax or gratuity). Jackson 20 is located at 480 King St, Alexandria, VA 22314. For reservations and more information, call (703) 842-2790.
The Grille at Morrison House offers a more classic approach to Easter brunch, offering a special prix fixe menu including an appetizer, entrée and dessert with complimentary coffee, tea or juice $50 for adults and $25 for children. Among the offerings this Easter: Rabbit Rillettes with pea shoots and toasted baguette, fresh Doughnuts with a strawberry rhubarb jam, Braised Dorper Spring Lamb with Anson Mills polenta and spring vegetables and Eggs Hussarde, soft poached eggs, hollandaise, house made linguica, marchands de vin and crispy russet potatoes. The Grille at Morrison House is located at 116 S Alfred St, Alexandria, VA 22314. For reservations and more information, call (703) 838-8000.
On Sunday, April 20th, The Sheraton Premiere at Tysons Corner will be hosting an amazing Easter Brunch Celebration from 10:30am – 2:30pm. Brix & Ale, the hotels newly designed contemporary restaurant will offer a delicious Easter Brunch while the Easter Bunny hops around visiting with guests, families and children.
Cruises:
Spirit Cruises is featuring festive holiday-themed cruises fun for the whole family complete with an appearance from the Easter Bunny, goody bags, and coloring book with crayons for the kids. On Sunday, April 20th, the Spirit of Washington is offering both an Easter Sunday Lunch Cruise (Board: 11:30am, Cruise: Noon to 2:00pm, Price from $54.90), and a Dinner Cruise (Board: 4:30pm, Cruise: 5:00pm to 7:30pm, Price from $79.90) The cruise includes a buffet featuring sweet and savory bites, DJ entertainment, dancing, and stunning 360 views of Washington DC from the water! For additional information or reservations click here.
Odyssey Cruises is also offering both an Easter Sunday Early Brunch Cruise (Board 9:15am, Cruise 10:00am-Noon, Price from $65.90), and an Easter Sunday Afternoon Brunch Cruise (Board: 1:15pm, Cruise: 2:00pm to 4:00pm, Price from $69.90). To celebrate the holiday, guests will have the opportunity to meet the Easter Bunny, partake in the bunny hop on the dance floor, and coloring books and crayons will be available the younger cruise-goers on board. For additional information or reservations click here.
*This information was provided by representatives of the restaurants.
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