While Peter Cottontail is doing his hippity hoppity thing this weekend, you can spend your Easter Sunday enjoying friends and family and leave the cooking to the professionals at one of these DMV area restaurants.
Chef de cuisine Brad Deboy at the Michelin-starred Blue Duck Tavern is introducing new seasonal, American classics to the restaurant’s Easter brunch offering. It will be available from 11:30 a.m. to 3:30 p.m. and the menu will be priced at $125 per person for adults, and $60 for children between six and 12. Children under the age of five are complimentary. The three-course, fixed-price Easter brunch begins with a choice of starters, including seasonal salads, meats, breads and cheeses, on display throughout the open kitchen. Next guests will have a choice of entrée include Nutella stuffed French toast with salted almond brittle and toasted coconut; hot fried rabbit and waffle with pepper relish and honey butter; Maine lobster benedict with ancho chili hollandaise, buttermilk biscuit and charred avocado. Brunch concludes with seasonal desserts on display in the pastry pantry.
Cleveland Park hot spot Ardeo+Bardeo, offers diners a chance to enjoy the best modern American cuisine from 11 a.m. to 3 p.m. Easter brunch guests can enjoy a three-course, prix fixe menu prepared by executive chef Kelly Bunkers priced at $39 per person. A special kids plate priced at $19 will also be available for children under 10, which includes eggs, bacon and fruit. Appetizer standouts off the menu include caramelized leek soup with fennel relish, maple pork belly, tarragon crème fraîche and the fried maitake mushrooms with creamy polenta, herb cloumage cheese and ramp chimichurri. Entrée choices include the house benedict with lump crab, asparagus, poached egg and Old Bay hollandaise and French Toast with banana vanilla bean compote, candied walnuts and cinnamon cardamom cream. Brunch goers won’t want to miss desserts with choices such as chocolate pistachio torte with salted caramel gelato, strawberry coulis, and milk chocolate glaze and caramelized honey crème brûlée with almond shortbread and mixed berries.
The landmark 701 Restaurant will be offering a $55 per person three-course Easter brunch menu. It 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. Standout dishes include beet salad with foie gras mousse, black olive soil and pomegranate meringue; tuna tartare with sushi rice ice cream, ponzu and wasabi oil; spiced Waygu carpaccio, served with afried baguette, bean sprouts, Thai basil and pho aioli; and roasted pork roulade with parsnips, watercress salad and banyuls jus. For the perfect ending, guests can select from featured desserts such as the chocolate peanut bar with praline ice cream, golden raisin sauce and grapes and mascarpone tartlet with fresh figs and oranges, orange sherbet and balsamic vinegar sauce. Guests will also enjoy live jazz music throughout the day.
Bibiana Osteria-Enoteca will offer tempting Italian fare this Easter from 11 a.m. to 4 p.m. Executive chef Jake Addeo is preparing a three-course, prix fixe menu, which includes a choice of antipasti followed by a secondi and a tasting of Italian desserts to share. Priced at $50 per person, the menu includes popular favorites including Asparagi, grilled jumbo white asparagus, Maryland blue claw crab, shaved cured duck egg yolk; Fiori di Zucca, stringing nettle & ricotta stuffed squash blossoms, baby fennel and sunflower shoots; and Scialatielli, Amalfi Coast-style herbed pasta with Maine lobster, saffron, pickled chilies and chive butter. A dessert tasting designed to share with the family will include Pastiera Napoletana, classic Neapolitan ricotta and barley tart and orange gelato; Zuccotto, vanilla-ricotta semifreddo, tiramisu mousse and chiffon cake; and Bomboloni, chocolate cream filled Italian doughnuts.
For those guests looking for an elegant dining experience, look no further than The Oval Room. Its prix fixe Easter brunch menu, specially crafted by executive chef John Melfi, features three-courses, which will be served from 11 a.m. to 4 p.m. for $55 per person, or $75 per person with wine pairings. Guests will be delighted with dishes such English Pea Velouté with crab salad, olive oil croutons, pineapple mint and lemon crème fraîche; burrata with shaved purple globe artichokes, cucumbers, brioche tuille and Meyer lemon vinaigrette; and grilled shrimp and grits with coconut grits, charred spring onions, local spinach and uni emulsion. For dessert, guests can indulge in yummy dishes such as sticky toffee cake with toasted pecans and spiced Chantilly cream.
nopa Kitchen + Bar, located in the heart of Penn Quarter, will showcase garden fresh vegetables, select meats and fish prepared with a touch of Southern influence for its Easter brunch, 11 a.m. to 3 p.m. Prepared by executive chef Matt Kuhn, standout dishes, ranging in price from $6 to $28, on the restaurant’s a la carte menu include local black sea bass crudo with lemon basil, pistachio, sturgeon caviar, Easter egg radish and citrus purée; Le Bocage mushroom and pea shoot Salad with Little Antietam goat cheese, guanciale, spring peas, egg 63 and basil vinaigrette; eggs Benedict with salmon rillette, poached eggs, salmon roe and tarragon hollandaise; and herb and salt crusted prime rib with crispy fingerlings, sunny eggs, watercress and truffle jus.
Situated just one block from the White House, The Bombay Club will be offering its popular Champagne buffet brunch on Easter. Guests can enjoy live piano music and a buffet of traditional Indian brunch fare prepared by executive chef Nilesh Singhvi. Highlights to include Murg Zafrani with chicken, saffron, yogurt and cashew; Saag Gosht with lamb, mustard greens, garam masala and ginger; Sand hrimp Pepper Masala with black pepper, tomato and tamarind. Among the many desserts, diners will find Berry Phirni, milk, rice and berries and mango pannacotta. The Sunday Easter brunch is priced at $28 per person, or $40 with bottomless Champagne and will be served from 11:30 a.m. to 2:30 p.m.
Located near the White House, the historic Hay-Adams offers guests wonderful views of the White House, Lafayette Square and St. John’s Church, the “Church of the Presidents.” For Easter the Top of the Hay will offer a brunch buffet with seatings available between 11 a.m. and 4 p.m. The brunch is priced at $120 per person, which includes a glass of Taittinger upon arrival, and $60 per child aged 12 years and younger. The buffet, curated by executive chef Nicholas Legret, includes seasonal many delicacies, such as Maine lobster salad with grapefruit, avocado, cucumber and citrus vinaigrette and heirloom fingerling potato salad with duck prosciutto, pickled mustard seed and chervil; and braised organic chicken coq au vin with white mushroom and pearl onion. Guests will also enjoy a dessert buffet with confections prepared by pastry chef Josh Short. Standouts include the apricot almond brown butter tart and the Rainbow Farms carrot cake
In Reston, Virginia, Red’s Table, will be offering a special a la carte Easter brunch menu, 11 a.m. to 4 p.m. Prepared by executive chef Adam Stein, guests can look forward to standout dishes including slow cooked leg of lamb with grilled asparagus and minted hollandaise; corned beef hash with two 63 degree eggs and spicy hollandaise; and fresh baked cinnamon bun, baked and served in a coffee mug. Its brunch dishes range in price from $5 to $27. As an added bonus, guests can take advantage of Red Table’s mimosa and Bloody Mary bar.
The recently opened Tredici Enoteca at The St. Gregory Hotel, located in the heart of Dupont Circle, will offer an Easter buffet with seatings available between 9:30 a.m. and 3 p.m. This special brunch is priced at $55 per person and $25 per child aged 12 years and younger. It will feature a classic Easter dishes curated by executive chef Carlos Aparicio, including breakfast favorites and a carving station. One can choose from a variety of starters and salads, as well as seasonal and local specials, such as scrambled eggs, smoked salmon, charcuterie, orzo pasta salad, and the mustard glaze ham and turkey carving station. For a sweet finish, guests can enjoy a dessert buffet. In addition, guests can enjoy Tito’s Bloody Mary’s for $4 ea. or add a bottle of Champagne for an additional $20. There will also be live jazz music from 10 a.m. to 2 p.m.
Leave the Easter cooking to City Tap and dig into a brunch buffet, priced at $45 for adults and $15 for kids ages 10 and under. Two seatings are available, 11 a.m. and 1:30 p.m., with features including carving and omelet stations, pancakes and other breakfast favorites, and an Easter candy station piled high with goodies. Although no bottomless drink specials will be available, coffee, tea, and nonalcoholic beverages are included with the meal. City Tap is have ‘hoppy’ beers available for the adults.
Willard InterContinental is offering a Easter brunch with seating times at 11 a.m., 11:30 a.m., 1:30 p.m., and 2:30 p.m.. Guests will enjoy an exquisite specialty buffet for adults and children featuring made-to-order pancakes and waffles, an omelet station, a cheese and charcuterie display, seafood and carving stations, as well as an assortment of desserts and dark chocolate fountain. More than 100 items will be offered. Tickets are $110 per adult, $55 per child (five to 12 years old) with children under five complimentary.
Restaurant 14K at the The Hamilton Hotel is hosting delectable brunch and dinner options in celebration of Easter. Guests can indulge in a variety of seasonally-inspired dishes prepared by chef Nezzar Battle, specialty Bloody Mary and champagne refreshments and a collection of decadent desserts. The brunch menu will be offered from 11 a.m. to 3 p.m. and is priced at $49.99 per adult and $22.99 per child, ages three to 12. The three-course prix-fixe dinner will be offered from 5 to 9 p.m. and is priced at $49 per person.
Carmine’s family-style Italian eatery is serving an Easter Fest option during lunch and diner as well as available for takeout. Consisting of rack of lamb with an array of oven roasted vegetables, it is designed to serve six to eight diners and is priced at $84.95. This special Easter meal also includes traditional pane di pasquai (Easter bread), a sweet, brioche-like round bread that has a hard-boiled egg baked into its center and a cross of dough laid over the egg to represent life and faith. Speckled with colorful sprinkles, the Easter bread will also be complimentary for anyone dining at Carmine’s on Easter Sunday.
Sixth Engine, recently nominated for a RAMMY Award for Best Casual Brunch, will be offering a couple of specials to make the Easter brunch celebration from 11 a.m. to 1:30 p.m. a memorable one. Culinary director Kyle Bailey has gotten creative and added two special offers to the regular menu rabbit bolognese on strozzapreti with spring garlic and heirloom carrots and quiche Lorraine with bacon jam, spring onion and arugula salad. Guest may want to pair the meal with a brunch cocktail including, Mass Ave 75 made with Gilles Brisson cognac, Giffard Peche de Vigne, lemon, maple and Bittermen’s Tiki bitters or something lighter like a Brunch Punch made with Macchu PIsco, grapefruit cordial, Aperol, lime and fizz.
