Hop into Easter and Passover Menus and Chocolatey Gifts
With Easter and Passover around the corner, we found ourselves scrambling (egg pun intended) to pull together last minute plans to bring family and friends together. Hop into our Easter and Passover survival guide to find chocolate products that will turn an Easter Egg hunt into a gourmet affair with luxury brands or make reservations for brunch or dinner with EGGcellent Easter Sunday menus, as well as a special Mexican-meets-Passover dinner menu. As spring finally peeks through the gray winter skies, we’ve got activities and gifts to brighten your day for the upcoming holidays.
At MarieBelle‘s fairytale-like SoHo boutique, she offers a wonderful selection of products, all created by celebrated chocolatier Maribel Lieberman, which includes a variety of chocolate eggs presented in a just with luscious dark, milk and white chocolate options filled with mini chocolates, as well as vibrantly colored eggs and the beloved easter bunny.
Neuhaus boasts holiday collections with an Easter EGGstravaganza with handmade hollow chocolate Egg Shells with miniature Lapwing Bird eggs, as well as cheerful hollow figures, including a sitting bunny and an Easter Family, plus more.
Newcomer Pardon My French opened in the East Village with a unique take on traditional French fare alongside masterfully crafted cocktails in a romantic, European atmosphere. Offering the perfect spot to enjoy Easter brunch with friends, the restaurant offers a bottomless option on Saturdays and Sundays with bottomless horseradish-infused vodka bloody Mary’s and fresh squeezed orange juice mimosas with an entrée for $24.95. Poached Eggs Benedict are made Florentine or Scandinavian style with the option of Bayonne ham, sautéed spinach or smoked salmon atop toasted muffins while hearty terracotta baked Tunisian Eggs are served with a spicy tomato sauce, feta cheese and capers. If bottomless cocktails aren’t your style, Pardon My French will offer unlimited coffee and tea with an entrée for $14.95 in addition to more elaborate entrées a la carte like classic Steak Tartare and Frites Maison and a locally sourced Charcuterie and Fromage Board ($6 each). As the weather warms up, diners will be able to enjoy brunch and dinner in the blossoming garden behind the restaurant.
Delmonico’s, the country’s first fine dining restaurant, has expanded its premier location at 56 Beaver Street to Midtown Manhattan. Delmonico’s Kitchen brings a globally inspired, seasonal approach to dining using organic and local ingredients to create savory twists to some of the original legendary dishes such as Egg’s Bendict, which was the first restaurant to add this popular brunch item to the menu in 1860. Indulging on classics this Easter, Delmonico’s Kitchen will serve legendary classics, such as the Egg’s Benedict and for Easter Sunday only, they will feature a special Rack of Lamb for Two ($62) with fava beans, haricots verts, potatoes, asparagus and morels by Executive Chef Billy Oliva.
Executive Chef/Owner Julian Medina keeps his Mexican/Jewish hybrid tradition going this Passover (April 3rd – 11th) at all three Toloache locations. Each dish is an inventive marriage of Mexican cuisine with Jewish accents such as Julian’s Matzo Ball Soup, made with zucchini, carrots, epazote & jalepeno scented chicken consommé; Guacamole con Pescado Ahumado, a chunky avocado mixed with achiote smoked white fish salad “Yucatan style”, plus horseradish and habanero for heat, served with Matzo; and Tacos de Brisket, Matzo tortillas filled with chipotle braised brisket, avocado, and salsa. Toloache also offers two types of Kosher tequila and a Sabra Margarita made with Don Diego Kosher Tequila, prickly pear, agave nectar and lime. Reservations are available!
At Il Mulino Prime (331 West Broadway, New York, NY 10013, 212-226-0020, www.ilmulinoprime.com), the first steakhouse from the Il Mulino New York restaurant empire, will offer traditional Italian Pasqua specials for Easter Sunday dinner, including Lamb Chops, Lamb Shank andPasta with Fava Beans by Executive Chef Michele Mazza.