Enjoy Easter Brunch with 12 Sweet and Special Menus in New York City
Evelina, the charming Italian restaurant in the Fort Greene neighborhood in Brooklyn, offers
a special lunch menu to celebrate Easter created by Executive Chef
Lanfranco Paliotti (Daniel, Boulud Sud). Highlights include braised Salt
Meadow lamb with parmesan grits, flash fried squash blossom with
buffalo mozzarella, rabbit loin porchetta, and ricotta, lemon, and
vanilla pancakes with orange flower.
Nearby Miss Ada gives you both charming outdoor space
and a holiday brunch menu with sweet and savory dishes inspired by the streets
of Israel. Featured are include Yemeni treats such as the jachnun, a
flaky dough coated with a date honey that has been slow-cooked in an oven
overnight and topped with brown egg, tomato and schug; malawach, a
layered pan-fried bread paired with a hard-boiled egg, tomato
and schug; and ziva a flaky pastry with layers of the malawach
filled with sweet potato, fontina cheese, asiago and mushrooms.
Another Brooklyn favorite, Greenpoint’s Sauvage -- from the
team being the wildly popular Maison Premiere in Williamsburg -- will be
serving a special brunch menu for Easter with dishes like the decadent almond
French toast with persimmon, coconut and mascarpone; or an egg white frittata
with tomato confit, spinach and raclette .Melding the outdoors with the indoors
in a manner true to its “wild savage” name, the restaurant is a lush profusion
of planted herbs and botanicals with large windows facing nearby McCarren Park.
Add a little taste of Paris by visiting Le District,
the French market place located in Brookfield Place. At atmospheric Beaubourg,
you’ll enjoy Sunday brunch outside on the terrace with beautiful views
overlooking the Hudson River, while sipping on mimosas and enjoying entrées
such as Fresh Ham Benedict, with smoked tomato, poached eggs, béarnaise, and
baby field greens. In keeping with the French esprit, a pastry basket with
assorted croissants, a cookie plate and a cocktail are included.
For a Spanish-inflected Easter brunch, Basque-inspired Ortzi by Jose Garces in the new LUMA Hotel Times Square will offer a
3-course Easter Brunch with dishes including tortilla Española, a
Spanish potato omelet with spinach, roasted peppers and tomato jam; and Spanish
shrimp Eggs Benedict with asparagus, English muffin, and Nora Chile hollandaise.
Dessert treats include Crema Catalana with cinnamon and citrus custard, topped
with brûléed sugar.
Feeling like something sweet for the holiday? Black Tap Craft Burgers & Beer’s Easter
CrazyShake The Peeps Shake is a cherry shake with a vanilla frosted rim with
Easter M&Ms, topped with yellow chick Peeps, whipped cream, Easter
sprinkles and a cherry.
The
Palm Court at The Plaza will be having an Easter Grand Buffet that mixes
sweet with savory, seasonal favorites. Choose from holiday specials such as
strawberry spring salad with dry aged goat cheese, pine nuts, and balsamic vinaigrette,
a carving station with herb-roasted rack of lamb with mint chimichurri sauce
and bourbon, and apricot-glazed ham with violet mustard. Don’t miss the special
holiday dessert, a Gianduja chocolate egg with a banana cream center and
hazelnut sable.
All-day brasserie Bowery Road from
Chef Ron Roselli (Locanda Verde, The Standard Hotel Meatpacking) takes its
inspiration from the nearby Union Square Greenmarket, serving up a
seasonally appropriate Easter special of Green Eggs 'n Ham with salsa
verde and spring pea deviled eggs alongside LaQuercia prosciutto.
For Easter at Marco Canora’s East Village
restaurant Hearth,
guests can celebrate brunch and dinner by arranging a medley of small
dishes or choosing the “Family Easter Feast.” Starters spotlight spring flavors
like the stracciatella with ramps and shoots, or sourdough bruschetta
with peas, Feta and chile. Also featured are charred Norwich Meadows
carrots with lemon confit and sunflower, and gnocchi sardi with
pancetta and peas. The family dinner skews more traditional with roast
lamb leg roulade, potatoes, spring vegetables and broccoli casserole.
Riverpark
offers brunch with views of the East River. Tom Colicchio brings out the best
of spring with brunch specials such as grilled bread and ricotta with rhubarb and
thyme; smoked brisket hash with fingerling potatoes, spring onions, asparagus and
poached egg; and Nashville hot chicken with skillet corn bread, honey butter and
house-made pickles. Desserts are ingredient-driven as well such as the
restaurant’s signature “Cereal & Milk” with chocolate ganache cake,
caramelized rice puffs and vanilla malt.
Temple Court in the Beekman Hotel features old and new classics, reinvented with Colicchio's signature, seasonal touch. This Easter, guests can enjoy a two-course brunch with family-style appetizers such as doughnut holes with banana caramel or citrus-cured salmon with bagel crostinis, followed by mains including pork belly hash with roasted Brussels sprouts, apples and eggs; or a breakfast sandwich with egg, bacon , gruyere, spicy aioli, arugula and a roasted tomato on a poppy seed roll.
The exclusive Polo Bar in midtown will serve a
classic Sunday brunch to celebrate Easter with dishes such
as popover Benedict with poached eggs, creamed spinach, ham and
gruyère; Ralph’s corned beef hash with sunny-side up eggs, sautéed
kale and cayenne hollandaise; and challah French toast with fresh
berries and Vermont maple syrup. Reservations must be made by phone.
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