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To make a reservation: Visit its Tock page or website.
900 19th St. NW, equinoxrestaurant.com.
Chef Todd Gray’s weekly plant-based brunch is Easter-themed on the 31st, with a menu that weaves in both savory and sweet and features no meat or dairy ingredients. Brunch will include six courses and cost $50 per person, excluding tax and tip, plus the optional make-your-own mimosa materials for an extra $35 or sangria for $16. The meal will begin with fresh focaccia smothered in rhubarb marmalade and venture through butter lettuce and arugula salad; spinach fusilli pasta; and banana pancakes with maple syrup, Nutella and coconut whipped cream — among other plates — before concluding with homemade pistachio biscotti.
To make a reservation: Visit its OpenTable page.
1734 N St. NW, irongaterestaurantdc.com.
There are plenty of Easter offerings to go around at Iron Gate this year: The Dupont Circle classic will be serving both an Easter brunch menu on March 31 and an Orthodox Easter menu on May 5. The former will start with a four-cheese and cherry tomato marmalade “Pizza Gaina” and continue with a ricotta-stuffed cassatelle. The highlight, though, comes in the form of the Easter lamb mixed grill, which provides three types of lamb: neck steak, lamb chops and Sicilian meatballs, alongside broccolini and mint salsa verde. It will serve its holiday cookie plate for dessert, complete with classic Italian cookies like biscotti and pignoli. Each of these dishes is priced between $12 and $32.
The Orthodox menu includes Mediterranean dishes like avgolemono soup, a chicken-based broth with fried lemon, orzo, dill and hollandaise, as well as the return of the lamb mixed grill, this time accompanied by kohlrabi tzatziki and lemon roasted potatoes. Both days will offer their respective meals from 11 a.m. to 2 p.m.
To make a reservation: Visit its OpenTable page.
655 Water St. SW, pendry.com/washington-dc/dining/flora-flora.
The chic, airy Peruvian-Mexican restaurant on the second floor of the Wharf’s Pendry Hotel is offering both a ticketed Easter garden brunch and reservations for its standard a la carte menu. Tickets to the garden brunch will begin at $135 per adult and $55 per child 12 and younger, which will cover access to a raw bar and omelet bar, as well as festive housemade pastries like salted caramel brûlée and chocolate cake “flower pots” from head pastry chef Alexandra McMillen Cavallo. For an extra $90, you can also opt for bottomless Veuve Clicquot champagne, which you can sip while gazing over the Potomac.
To make a reservation: Visit its website or OpenTable page.
3212 George Ave. NW, stvincentwine.com.
If you thought this New Orleans-inspired Park View wine bar only served libations, think again (though it absolutely does serve libations, including this Easter Sunday). St. Vincent Wine will be holding a Southern-style “bacchanalia” in the form of its outdoor Bunny Bash this year, complete with live jazz, an egg hunt and a menu of Easter classics available from noon to 6 p.m. Reservations cost $15 per person, which entitles each guest to a mimosa or a glass of champagne. Choose from “sweets,” like orange cream cheese-stuffed French toast; “savories” like a local farm frittata with mushrooms, kale and ricotta; and “smalls” like duck-fat latkes topped with bourbon-apple chutney. Prices range from $9 to $19 per plate, and reservations are available until 3 p.m., though brunch runs until 6. Also worth noting: Because it is a wine bar, all members of your party will need to have ID to enter, except for accompanied minors.
To make a reservation: Visit its website or Resy page.
Penn Quarter: 633 D St. NW; West End: 1190 New Hampshire Ave. NW, rasikarestaurant.com.
Both the Penn Quarter and West End locations of Tom Sietsema-approved Indian spot Rasika are celebrating Easter with unique additions to their brunch and dinner a la carte menus. Chefs Vikram Sunderam of Penn Quarter and Rakesh Singh of West End have collaborated to create egg-forward dishes including the Kolkatta egg biryani with potatoes, onions, herbs and spices at West End. Sunderam also created the “Egg Temptation,” an egg pancake with pao, for Penn Quarter, and had a hand in all of the five specials at each restaurant. Prices range from $16 to $22 per dish. And, lest we forget the cherry blossoms, both locations will offer a cherry blossom mimosa for $12 a glass.
To make a reservation: Visit its Penn Quarter Resy page, its West End Resy page or its website.
