To make a reservation: Visit its Tock page or website.
900 19th Street NW, Equinoxrestaurant.com.
Chef Todd Gray’s weekly plant-based brunch is Easter-themed on the 31st, with a menu that weaves both savory and sweet and contains no meat or dairy ingredients. The brunch will feature six courses and cost $50 per person, excluding tax and gratuity, plus optional make-your-own mimosa supplies for an additional $35 or sangria for $16. The meal will begin with fresh focaccia topped with rhubarb marmalade and venture into butter lettuce and arugula salad; spinach rifle pasta; and banana pancakes with maple syrup, Nutella and coconut whipped cream — among other plates — before finishing with homemade pistachio biscotti.
To make a reservation: Visit its OpenTable page.
1734 street N NW, irongaterestaurantdc.com.
There are plenty of Easter offerings to be had at Iron Gate this year: The Dupont Circle classic will serve both an Easter brunch menu on March 31 and an Orthodox Easter menu on May 5. The first will start with a four-cheese and cherry menu. “Pizza Gaina” tomato marmalade and continue with a cassatelle stuffed with ricotta. The highlight, however, comes in the form of the Easter Lamb Mixed Grill, which offers three types of lamb: neck steak, lamb chops and Sicilian meatballs, as well as broccolini and mint salsa verde. He’ll serve his plate of holiday cookies for dessert, complemented by classic Italian cookies like biscotti and pignoli. Each of these dishes costs between $12 and $32.
The Orthodox menu includes Mediterranean dishes like avgolemono soup, a chicken-based broth with fried lemon, orzo, dill and hollandaise, as well as the return of grilled lamb medley, this time accompanied by kohlrabi tzatziki and lemon roasted potatoes. Both days will offer their respective meals from 11 a.m. to 2 p.m.
To make a reservation: Visit its OpenTable page.
655 Water Street SW, pendry.com/washington-dc/dining/flora-flora.
The chic and airy Peruvian-Mexican restaurant on the second floor of the Wharf’s Pendry Hotel offers both a ticketed Easter Garden Brunch and reservations for its standard a la carte menu. Tickets for the Garden Brunch will start at $135 per adult and $55 per child 12 and under, which will cover access to a raw bar and omelette bar, as well as festive homemade pastries like a salted caramel brulée and a “flower pot” chocolate cake to top off. pastry chef Alexandra McMillen Cavallo. For $90 more, you can also opt for the bottomless Veuve Clicquot Champagne, which you can sip while gazing out over the Potomac.
To make a reservation: Visit their website or the OpenTable page.
3212 George Avenue Northwest, stvincentwine.com.
If you thought this New Orleans-inspired Park View wine bar only served libations, think again (although it absolutely serves libations, including this Easter Sunday). St. Vincent Wine will host a Southern-style “bacchanalia” this year in the form of its outdoor Bunny Bash, with live jazz, an egg hunt and a menu of Easter classics available from noon to 6 p.m. Reservations cost $15 per person. , which entitles each guest to a mimosa or a glass of champagne. Choose from “candies,” like French toast stuffed with orange cream cheese; “tasty” ones like a local farm frittata with mushrooms, kale and ricotta; and “little ones” like duck fat latkes topped with bourbon apple chutney. Prices range from $9 to $19 per plate and reservations are available until 3 p.m., but brunch runs until 6 p.m. Also note: As this is a wine bar, everyone in your party will need to have ID to enter, except for accompanied guests. minors.
To make a reservation: Visit its website or the Resy page.
Penn Quarter: 633 D Street NW; West End: 1190 New Hampshire Avenue NW, rasikarestaurant.com.
The Penn Quarter and West End locations of Tom Sietsema-approved Indian restaurant Rasika are celebrating Easter with unique additions to their a la carte brunch and dinner menus. Chefs Vikram Sunderam of Penn Quarter and Rakesh Singh of West End collaborated to create egg dishes including Kolkatta Egg Biryani with West End potatoes, onions, herbs and spices. Sunderam also created the “Egg Temptation,” an egg pancake with pao, for Penn Quarter, and had a hand in all five of each restaurant’s specials. Prices range from $16 to $22 per dish. And, let’s not forget the cherry blossoms, both locations will offer a cherry blossom mimosa for $12 a glass.
To book: Visit his Page Penn Quarter ResyIt is West End Resy Page or his website.
