NYC’s best Easter brunches and dinners

The only kitchens in this city big enough to handle preparing an Easter Sunday spread are in its restaurants — so why aren’t you there too? Leave the ladles at homeand head to these spots for a great meal.

Stanton Street Kitchen(178 Stanton St.) is serving five courses ($65) of modern American fare. Chef Erik Blauberg is making crab cakes with citrus emulsion, handmade pappardelle with port-glazed oxtail and a lamb mixed grill. Dessert will be a quartet of cupcakes, all garnished with jelly beans and festive toppings.

Your first cocktail is included with brunch ($60) atAtrioat the Conrad New York (102 North End Ave.) The standout dish is the spring lamb hash with heirloom Brussels sprouts, poached eggs, sweet potato and merguez sausage. There’s a kids version of the brunch prix fixe too ($30); we might order the ricotta hotcakes with hazelnut Nutella and strawberries for ourselves.

For familiar comfort food, hit upDavid Burke fabrick(47 W. 38th St.) for its rustic American prix fixe ($65) brunch, including Green Eggs & Lamb with basil hollandaise, French toast with brioche and surryano ham and beef cheek tostadas.

Cozy up to your own bunny in the chic setting ofGrape & Vineat The Jade hotel over a market-driven menu that is all about what’s fresh for spring. The prix fixe ($60) is the same for brunch and dinner, with four courses starting with blue cheese deviled eggs, a grilled leg of lamb with broccoli rabe and a fresh berry pavlova.

For a truly once-a-year treat, chef April Bloomfield is serving her hot cross buns ($20 for a half dozen) all weekend atThe Breslin(16 W. 29th St.). Reserve your batch by emailing hotcrossbuns@thebreslin.com.

Ai Fiori(400 Fifth Ave.) is laying out a seafood-heavy spread ($70) like Nova Scotia lobster in a truffle vinaigrette, the shrimp-and-grits upgrade scallops with polenta, and a rack of lamb en crepinette style with mashed potatoes.

West Village bistroDuet Brasserie’s prix fixe ($85) goes a different way with Easter tradition. Executive chef Dmitry Rodov has created a Faberge egg with black truffle crème brûlée and black caviar; other choices include a pheasantpistachio terrine andColorado lamb T-bone with cauliflowercouscous.

Go family style ($115 per person) at TomColicchio’s farm-to-table restaurantCraft(43 E. 19th St.) with shared platters of roasted lamb, spaghetti squash and chocolate cheesecake.

If you’re looking for something completely different, you’ll be rewarded with Beijing-style dishes at luxe new Midtown spotRed Stixs(216 E. 49th St.). In honor of the holiday, each table of four or more will receive executive chef Skinny Mei’s special bunny-shaped dumplings (don’t worry, they’re filled with beef).