Sometimes, after a year or so in the city, Easter becomes more about celebrating with your New York family—the people with whom you share the ins and outs of your day-to-day. And is there a better way to celebrate than with a brunch? Ask any Manhattanite, and he or she will tell you that bloodies and mimosas trump all—except for Cadbury Mini Eggs, of course.
Here, Quest’s favorite Easter options (brunch and otherwise) for the coming weekend:
Bistro La Promenade (461 West 23rd Street; 212.255.7400)
On Easter Sunday, dine with a side of live jazz at Bistro La Promenade with a menu by chef Alain Allegretti that includes almond-crusted French toast, strawberry shortcake, chicken paillard, and herb-crusted rack of lamb. Between the meal and an Easter egg decorating contest (!!!), you’ll be doing the holiday more than justice.
Clarkson (225 Varick Street; 347.663.6005)
At Clarkson—the TriBeCa restaurant that opened in February—indulge in an Easter menu prepared by chef Rebecca Weitzman. Priced at $45, the prix fixe meal is available starting at 4 p.m. on Easter Sunday and includes pan-roasted frog legs, whole-roasted spring lamb, house-smoked pork loin, and buttermilk cake. You know, Easter isn’t Easter without a little bit of lamb!
The Lambs Club (132 West 44th Street; 212.997.5262)
Midtown go-to The Lambs Club will offer prix fixe menus on both Good Friday and Easter Sunday. On Friday the 29th, the menu (priced at $65) will include tartare of king salmon, dover sole, and crispy-skin Loup de Mer, as prepared by chefs Eric Haugen and Geoffrey Zakarian. On Sunday the 31st, the menu (priced at $55) will include country-style pork terrine, braised lamb and gnocchi, and crispy-skin duck rilette and seatings will take place at 11 a.m. to 3 p.m. for brunch and 4 p.m. to 9 p.m. for dinner.
The National (557 Lexington Avenue; 212.715.2400)
Sammy Miller will perform live jazz on Easter Sunday, both at brunch (12 p.m. to 4 p.m.) and dinner (6 p.m. to 10 p.m.) at The National (chef Geoffrey Zakarian’s midtown-east restaurant). At each table, a chocolate bunny centerpiece by Jacque Torres and a menu supplemented with poached egg with lobster, asparagus and morsels, and roasted leg of lamb with sweet pea purée. (You had us at “chocolate bunny centerpiece…)