Brunch, that highly social — and typically boozie — weekend meal, is extremely popular among Washingtonians. A portmanteau of breakfast and lunch, meals typically combine the best parts of breakfast with the alcohol of lunch — and maybe some food items (we stop noticing after the second mimosa). This Easter Sunday, typically one of the restaurant industry’s busiest days, if you’re in the mood for brunch you’d better be making your reservations soon. Thankfully, we’ve got a bounty of local restaurants with special Easter Sunday brunch offerings that still have tables available (as of going to print — seriously, get those reservations in now, folks).
Located at the U.S. Navy Memorial Plaza, 701 Restaurant is offering a special three-course brunch menu from 11 a.m. to 3 p.m. Prepared by executive chef Benjamin Lambert, standout dishes include: Golden Beets with cocoa crumble, kumquats, goat cheese, tamarind and vinaigrette; Carrot Salad with paneer, pumpernickel crumble, mint and turmeric honey vinaigrette; Skuna Bay Salmon with mustard spätzle, kale and pomegranate; Roasted Lamb Leg with fregola almonds, green Harissa and sheep’s milk yogurt; and Carrot Pasta with braised rabbit ragout, fennel pollen and ricotta salad. For dessert, the options include Buttermilk Panna Cotta with strawberries and Fig Vin Cotto; Caramelized Rice Pudding Tart with tropical fruit and chamomile sorbet; and Rhubarb Crisp with lemon curd ice cream. The price is $45 per person for adults and $22.50 for children 10 and under. For more information, call 202-393-0701 or visit 701restaurant.com.
Glover Park’s Arcuri is offering a special American-Italian three-course, prix fixe menu from 11 a.m. to 3 p.m. Among the brunch favorites prepared by executive chef Richard Jones will be Arcuri Insalta with honey crisp apple, pecans, dried cherries and sherry; Roasted Beets with ricotta, hazelnuts and lemon; Frittata with red pepper, zucchini and Caprino cheese; Soft Scramble with prosciutto and ricotta toast; and Lemon Ricotta Pancakes served with blueberries. To end the meal on a sweet note, guests may select a dessert, including Chocolate Mousse, Sicilian Cannoli, Fried Apple Pie, or the popular Ice Cream Sundae. The meal is priced at $30 per person and includes unlimited mimosas. For more information, call 202-827-8745 or visit arcuridc.com.
Downtown’s Bibiana Osteria-Enoteca has its newly appointed executive chef Jake Addeo preparing a special three-course, prix fixe menu, which includes a choice of antipasti followed by a secondi and a tasting of Italian desserts to share. The menu includes popular favorites such as Carciofi (shaved raw artichokes, arugula, parmigiano-reggiano and prosciutto), Burrata (creamy mozzarella, baby beets and pistachio pesto), Torta Pasquale (a traditional Easter pie stuffed with braised kale, cheese fonduta and hardboiled egg), and Ricotta Cavatelli (sheep’s milk ricotta dumplings, morel mushrooms, taleggio fonduta and black truffle). Dessert is designed to be shared and includes Pastiera Napoletana (classic Neapolitan ricotta and barley tart with orange gelato), and Cannoli alla Siciliana (sheep’s milk ricotta, chopped chocolate, Amarena cherries and pistachios). Bibiana’s Easter feast will be available from 11 a.m. to 4 p.m. and is priced at $50 per person. For more information, call 202-216-9550 or visit bibianadc.com.
All four of the Chef Geoff’s locations in D.C., Maryland and Virginia — and its sister restaurant Lia’s in Chevy Chase — are offering a special brunch dish for Easter Sunday. In addition to the regular a la carte menu, guests can select the Brown Sugar & Dijon Glazed Ham that comes with an apricot orange sauce, mashed sweet potato casserole with pecan streusel and grilled asparagus. Brunch items start at $7.95. For more information, visit chefgeoff.com.
City Tap House, Penn Quarter’s craft beer-centric restaurant, is celebrating with specials that will be available in addition to its regular a la carte brunch menu from 11 a.m. to 3 p.m. Standouts include Chocolate & Caramelized Banana Crepe served with candied walnuts and mascarpone whipped cream, and Shrimp & Grits, prepared with creamy Georgia grits, shrimp, Andouille sausage, charred scallion beurre blanc and farm eggs. To end the meal on a sweet note, guests can enjoy a complimentary dessert buffet featuring a chocolate fountain with fresh fruit and marshmallows, and a selection of seasonal pastries. The Easter Bunny will be making a guest appearance delivering candy to the children. Brunch prices range from $5 to $26. For more information, call 202-733-5333 or visit citytaphousedc.com.
Penn Quarter’s popular 90-seat Daikaya Izakay is introducing fun, flirty egg dishes on Easter Sunday to its popular brunch menu available from 11 a.m. to 3 p.m. Highlights include Merengue with seasonal berries, Fried Jidori Egg with caviar and bottarga, Onsen Tamago Egg with hazelnuts, browned butter and dashi potato, an Ambrosia Salad, and Miso-Honey Glazed Carrots with rabbit sausage. These new egg-centric dishes are priced from $7 to $12. For the perfect pairing, beverage director Jamie MacBain has created the Sol Invictus, named after the sun god of the later Roman Empire and a patron of soldiers. The cocktail is priced at $14, and is made from a combination of Japanese whisky, Bénédictine, green chartreuse, egg yolk and Peychaud’s bitters. For more information call 202-589-1600 or visit daikaya.com.
This classic, Belgian-French bistro, located in the heart of Palisades, will showcase festive holiday specials in addition to the regular brunch and dinner menus on Sunday, April 5th. Guests at Et Voila! will want to order show-stopper dishes from Executive Chef/Owner Claudio Pirollo’s menu, including the Lobster Salad Liègeoise with small potatoes, fresh green beans, colonnata and Old Xérès sherry vinegar; Braised Lamb Shank with romaine, gnocchi and artichoke à la barigoule; or Skate Wing Meunière served with crushed potato and ramps. For the perfect ending, guests can enjoy Chocolate Easter Eggs made of brioche crumbs, warm chocolate foam and apricot gelée, served on a nest of rice cooked in milk and pistachio. Et Voila! will be open during its normal hours on Sunday, April 5th with brunch from 11 a.m. until 2:30 p.m. and dinner from 5 to 10 p.m. Specials are priced from $12 to $32 each. Featured bottomless cocktails are available for $9. For more information, call 202-237-2300 or visit etvoiladc.com.
Located downtown at the corner of 14th and F streets, The Hamilton is serving its full brunch menu with Easter specials. Guests can enjoy executive chef Anthony Lombardo’s Asparagus and Coddled Egg with hollandaise and parmigiano; Breakfast Sliders, buttermilk biscuits, house smoked ham, scrambled eggs and goat cheese; Sautéed Calamari with fresh ginger, Fresno chili, rosemary, tomato, served with a squid ink crostini; and Bangers & Mash, English style sausage with caramelized onions, mashed potatoes, duck egg and white bread. The Easter Bunny will be making an appearance at The Hamilton to give out candy, hugs, and provide photo opportunities for young diners. The Easter brunch is served from 8:30 a.m. to 4 p.m. in the dining room. The Hamilton Live will also be offering its popular Gospel Brunch on Easter Sunday, with three performances throughout the day at 10 a.m., 12:30 p.m. and 3 p.m. For more information, call 202-787-1000 or visit thehamiltondc.com.
The iconic J. Paul’s Restaurant, located in the heart of Georgetown, offers diners a chance to enjoy modern American cuisine in a fun and friendly atmosphere. For Easter Sunday, guests of the old-fashioned dining saloon can enjoy seasonal specials, available in addition to the regular a la carte brunch menu from 10 a.m. to 4 p.m. Standout dishes from executive chef Tom Crenshaw’s Easter menu include the JP Scramble, comprised of scrambled eggs, spinach, onions, cheddar cheese and potatoes, served with fresh fruit and toast; Steak & Eggs, an 8 ounce New York strip, served with two sunny side up eggs, potatoes and fresh fruit; Chicken & Waffles, boneless fried chicken breast, cinnamon-vanilla waffles and warm maple syrup; and Green Eggs & Lamb, pan seared rack of lamb, served with a deep fried potato pancake, two over-easy eggs and chimichurri sauce. Prices range from $16 to $20 each. A complimentary dessert buffet will feature an array of treats including cheesecake, carrot cake, brownies, a fondue station, Easter eggs, assorted breads and muffins, and seasonal fruit. For more information, call 202-333-3450 or visit jpaulsdc.com.
Lupo Verde, located in the bustling 14th Street corridor, will celebrate the Italian holiday called Pasquetta, which translates to “Little Easter” and is traditionally celebrated the day after Easter Sunday. Throughout Italy it is customary to go for a picnic with friends on this national holiday. Lupo Verde will be celebrating this tradition the day before Easter, from noon to 6 p.m. on Saturday, April 4th. The featured menu items are available exclusively on the restaurant’s gated 40-seat patio. Dishes will include Slow Roasted Pork and Porchetta Panini, Homemade Apple and Pork Sausages, Domestic Lamb, Spinach and Anchovy Pizza, as well as Farmers Market Panzanella Salad and Homemade Pasta. The cost is $25 per person, or $12 for children under 12. Beverages are sold separately, and include Montepulciano D’Abruzzo and Falanghina for $9, Peroni Nastro Azzurro and Atlas Brew Works for $6, and bottomless soda or tea for $3. For more information call 202-827-4752 or visit lupoverdedc.com.
nopa Kitchen + Bar, Ashok Bajaj’s American brasserie located in Penn Quarter, is showcasing garden fresh vegetables, select meats and fish prepared with a touch of French influence on Easter Sunday from 11 a.m. to 3 p.m. Prepared by newly appointed executive chef Matt Kuhn, standout dishes on the a la carte menu include Slow Roasted Berkshire Pork Belly with crispy West Coast oysters, soft polenta and a maple-ximenez agrodolce; Red Watercress & Spring Vegetable Salad with breakfast radishes, English peas, rainbow carrots, fennel, and egg 63, served with a warm Guanciale vinaigrette; and Slow Roasted Lamb Loin with black garlic gnocchi, feta mousse, rainbow chard, morels and green chickpeas. Pastry Chef Jemil Gadea has a number of exciting desserts on the menu, including Cardamom and Szechuan Pepper Crumb Cake with elderflower scented poached rhubarb, lychee ice cream and poppy seed crumble. The menu prices range from $12 to $27 each. For more information, call 202-347-4667 or visit nopadc.com.
The Oval Room is offering a special three-course, prix fixe Easter menu, specially crafted by newly appointed executive chef John Melfi, which will be served from 11 a.m. to 3 p.m. Guests will be delighted with dishes such as English Pea Veloute with lemon, mint and crème fraîche; Hamachi Crudo with avocado, spring lettuce, heart of palm and a ginger soy vinaigrette; House-made Pappardelle with rabbit ragout, peas, chanterelles and marjoram; Lemon Ricotta Ravioli with English peas, spring onions and farm butter; Crispy Skin Salmon with honey cap mushrooms, fava beans, preserved lemon and spring garlic; Pan Seared Swordfish with olives, green almonds, piquillos, green garbanzo humus; Roasted Organic Chicken with cheddar grits, pickled ramps and bacon ravagoté, as well as the Roasted Leg of Lamb with piquillo peppers, favas, lemon and mint. For dessert, guests can indulge in Frozen Local Strawberry Soufflé with basil and cracked black pepper; Ricotta Bomboloni with lemon curd, burnt caramel and bourbon ice cream, and Chocolate Hazelnut Mousse with coffee ice cream. The meal is priced at $55 per person, or $75 per person with wine pairings. For more information, call 202-463-8700 or visit ovalroom.com.
Ping Pong Dim Sum’s Dupont Circle and Chinatown locations are planning a very colorful Easter brunch. In addition to dining on the restaurant’s all-you-can-eat East West dim sum menu, which includes interesting dishes such as Chicken & Green Tea Waffles, guests can have fun dying their bottomless mimosas. The restaurant will be providing small bottles of food dye to diners so they can color their drinks in festive Easter colors. The price for the brunch with mimosas is $39. For more information, visit pingpongdimsum.us.
At Penn Quarter’s Zaytinya, head chef Michael Costa has prepared a special $35 prix fixe brunch available from 11 a.m. to 4 p.m. Easter Sunday. The menu welcomes the warm weather with classic Zaytinya dishes alongside springtime brunch items, including Spring Pea Tzatziki with pistachios, Greek yogurt and mint; Mayiritsa, a traditional egg and lemon soup with lamb neck, smoked lamb’s liver and caramelized onions; and Spit-Roasted Lamb Shoulder Hash with Cretan barley rusks, feta and avgolemono sauce. Zaytinya will also be offering its special brunch menu on Sunday, April 12, in recognition of Greek Easter. For more information, visit zaytinya.com.
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