Where To Eat This Easter In New York CIty

If you still haven’t thought of Easter brunch then you may want to give up on cooking a meal yourself, New York has a plethora of favorite brunch spots for the upcoming holiday weekend. Rather than slaving away in your tiny kitchen, we suggest you treat yourself and your family to some of the city’s hottest restaurants. Not sure where to go? Don’t worry we’ve got you covered.

Tortelli, photo credit Noah Fecks

Tortelli, photo credit Noah Fecks

Armani / Ristorante 5th Avenue

The Italian fine dining destination by Giorgio Armani,has announced its special Easter menu for Sunday, April 21, 2019 (11:45am-3:00pm). Created by Chef Michele Brogioni, the four-course meal ($105/per person) includes elevated takes on dishes that are traditional for the spring holiday. It’s the perfect way cap off a visit to the Easter Parade on Fifth Avenue, which can also be seen from the restaurant.

The Armani feast centers on lamb, which is the most popular centerpiece of Easter meals throughout Italy and represents sacrifice. Other nods to tradition include eggs, symbolizing rebirth, in this case deviled, as well as a Wild Herbs Tart that incorporates eggs. The feast also includes Casatiello, a rich savory bread that celebrates the end of Lent, as well as artichokes, fava beans and peas, which are traditionally harvested in Italy around Easter.



This Michelin-Star rated restaurant that showcases the finest in Indian cuisine, complimented by an exceptional dining experience built on careful attention to every aspect of service, food, atmosphere and wine selection. Junoon will offer its regular menu on Easter Sunday during regular business hours from 12PM – 10:30PM.

We recommend trying out the the Smoked Masala Ribs (charcoal smoked pork ribs, vindaloo spice rub, watermelon radish achaar), Artichoke Mattar (sunchoke, artichoke hearts, green peas, tomato sauce, fenugreek) and Lamb Chops (farm raised lamb chops, charred leek puree, charred pickled onions).


Bar Boulud:

Chef Daniel Boulud's Bar Boulud is a casual French bistro that serves seasonal fare and a selection of terrines, pâtés and wines from across the globe. They will be serving their regular à la carte menus for Brunch and Dinner with special additions

We recommend trying out the Roasted Leg of a Lamb (asparagus, fava bean, peas, kale and confit garlic Rosemary & thyme jus), Grilled Dorade (green and white asparagus, fines herbs, hollandaise) and Baked Virginia Ham (brown sugar & mustard glaze, spring carrots, pommes dauphines).


Boulud Sud:

Daniel Boulud's Boulud Sud is Mediterranean-inspired and the menu emphasizes regional flavors, featuring fresh vegetables, seafood, citrus, grains & herbs.  This Easter you can partake in the$48 three-course prix-fixe menu; not including tax and gratuity.

We recommend trying out the Mediterranean Mezze (spicy Moroccan hummus, herb falafel, babaganoush), Green Asparagus Soup (goat cheese, croutons, chive oil) and Eggs Benedict(house-smoked ham, hollandaise).

Squash Carpaccio from Santina. photo credit Noah Fecks

Squash Carpaccio from Santina. photo credit Noah Fecks

 Major Food Group's Santina

Santina is Major Food Group’s salute to Italy’s sun-drenched Amalfi Coast. The restaurant, located under the High Line by the Whitney Museum, specializes in light Italian cuisine focused on fish and vegetables and is now gluten-free. Signature dishes and new classics include CecinasBurrata,  Fritto Misto, Rigatoni Ashley, Spicy Lobster Pasta, Grilled Branzino  and Ribeye Pizzaiola. Italy-saluting cocktails, as well as wine and beer, are available. Open all day 11am-8pm for Easter, with dinner starting at 5pm.

Lamb Carpaccio. photo credit Noah Frecks

Lamb Carpaccio. photo credit Noah Frecks

Major Food Group's Dirty French

Looking for a lively brunch? At Dirty French you can enjoy live jazz during brunch (11am-3pm) followed by regular dinner service from 5pm-11pm. Dirty French is a New York bistro created by Major Food Group’s Mario Carbone, Rich Torrisi and Jeff Zalaznick. The restaurant takes its culinary cues from the timeless dishes and preparations of the classic French bistro and enlivens them utilizing modern techniques and bold flavors. Dishes like Duck à l’Orange with ras el hanout and preserved oranges and Trout Amandine with sesame and apricots remain true to their French roots but are restyled with flavors that explore the breadth and depth of the global French culinary influence.

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