TODAY'S PAPER
41° Good Morning
41° Good Morning
NewsNew York

Local spins on Easter and Passover feasts

l

l

We’re all for tradition, but sometimes it’s fun to forgo familiarity and try something new. Such is the case with the upcoming Easter and Passover holidays, when a handful of restaurants around the city will be showing off their festive takes on traditional cuisine.

PASSOVER
MEXICAN FLAIR
Mexican-born chef Julian Medina converted to Judaism before marrying his Jewish wife. Hence, the two formed a Passover menu that reflects both of their backgrounds. Starting Monday through April 25 at Medina’s two restos — Toloache and Yerba Buena — the menu features matzo ball soup made with epazote-and-jalapeno-scented consommé, brisket tacos served in matzo tortillas (left), and guacamole with whitefish salad, horseradish, habanero and onion.There’s even a margarita made with kosher tequila.
Toloache: 251 W. 50th St., 212-581-1818; Yerba Buena: 1 Perry St., 212-620-0808 and 23 Avenue A, 212-529-2919

EAT LIKE AN EGYPTIAN
Every Passover, Savoy chef-owner Peter Hoffman leads a seder at his SoHo restaurant, and this year’s meal features cuisine typical of Egyptian Jews. The $95 feast will take place this coming Monday and Tuesday (6 p.m. and 6:45 seatings) and will include a 30-minute Haggadah reading and a four-course dinner. Dishes include pigeon with raisins and pine nuts, celeriac-and-fennel salad, and ice cream with matzoh fritters.
Savoy: 70 Prince St., 212-219-8570

MODERN AMERICAN
On Monday and Tuesday, Telepan is offering its signature modern American cuisine, Passover-style. The $65 prix-fixe menu includes seared sirloin and braised brisket with caramelized onions, wild mushrooms and mashed carrots, smoked trout, potato latke, and gefilte- fish-and-dried-chutney apple salad.
Telepan: 72 W. 69th St., 212-580-4300

EASTER
EGG-CELLENT FRENCH FARE
There’s more to Easter eggs than child’s play. From Wednesday through April 29, the nine restaurants that make up the Tour de France restaurant group are taking part in a Spring Egg Festival — and the venues are getting creative. Café D’Alsace (1695 Second Ave., 212-722-5133) is serving spaghetti carbonara with poached egg, bacon, caramelized onion and truffles; L’Express (249 Park Ave. S.), is offering fried ostrich-egg pizza; French Roast (multiple locations) is dishing out Steak Hache: chopped meat with a fried egg on top. Visit tourdefrancenyc.com for a full list of participating restaurants.

MY BIG FAT GREEK EASTER
Don’t have a big Greek family? Dine like one this Easter. At 7 p.m., Resto is offering a communal meal ($65 per person) in its signature large-format style, where the chef makes an elaborate meal from one animal. On Easter, it’s spring lamb. Expect roasted meat, fried brains, grilled heart and orval-soaked liver, as well as a variety of salads and small plates.
Resto: 111 E. 29th St., 212-685-5585

CONTEMPORARY LAMB
Columbus Tavern executive chef Phil Conlon is a lamb aficionado, offering a variety of lamb dishes daily. On Easter, he’s serving an of-the-moment dish — a ramp-pesto-stuffed leg of lamb ($26). Also special for the day: an a la carte menu that includes asparagus soup with housemade gravlax, and pasta with peas, mustard greens, poached egg and mushroom butter.
Columbus Tavern: 269 Columbus Ave., 212-873-9400

LOCAL TAKE
Followers of the local-food movement should indulge in Wall & Water’s farm-to-table Easter Day specials, courtesy of executive chef Maximo Lopez May. The $55 prix-fixe menu is locally sourced from the Hudson Valley and includes options such as glazed ham, artisanal cheese and charcuterie (above), creamy parmesan grits and homemade marshmallows for dessert. A bonus? Diners with little ones can enjoy the holiday without worry — the restaurant’s private dining room is being converted into a kids’ area, complete with egg-painting, coloring and cartoons.
Wall & Water at Andaz Wall Street: 75 Wall St., 212-699-1700

 

Comments

We're revamping our Comments section. Learn more and share your input.

More news