Lamb chops with mint jelly are par for the course. This year, if you want to shake things up, these eateries are offering their own unique versions.
19 E 26th St. 212-265-5959
The Italian restaurant will work lamb ragu into its homemade fettucine, along with contains fava beans, fresh mint and ricotta.
569 Hudson St., 212-242-6200, Easter Sunday three-course prix fixe: $32.95 p.p.
Last year, executive chef John Greco slow-roasted a whole pig over charcoal at his outdoor cafe. This year, he’s doing it with a lamb, marinated in organic oranges, limes, fresh mint and coriander.
235 Fifth Ave., 212-683-2929
The Mediterranean/Lebanese restaurant’s brunch prix fixe will be available ($28 p.p.), but off that menu there’s a special lamb shank cooked with herbs reflecting the spice trade through the Arabian desert. Kids will enjoy egg decorating, a chocolate egg guessing game and more.
65 E. 55th St., 212-307-7311, Easter Sunday three-course prix fixe: $75 p.p.
Chef Marcus Jernmark will slow-cook a neck of lamb and serve it with lamb loin tartare at his Michelin-starred Nordic eatery. The dish is accompanied by asparagus and quark (fresh curd).
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795 Fifth Ave., 212-940-8195, a la carte
Choose the herb-crusted lamb loin with baby artichokes from the menu while you watch the parade go by. Dress in your Sunday best: All guests wearing Easter hats receive a complimentary glass of Prosecco.
Good Enough to Eat
(520 Columbus Ave., 212-496-0163, a la carte) will serve chicken noodle soup, latkes with smoked salmon, flourless brownies and more on the first two nights of Passover. Throughout the holiday, they’ll be using matzo in dishes like tomato soup with matzo grilled cheese croutons and a s’mores matzo sundae.
For its 12th annual Mexican Passover, Rosa Mexicano (multiple locations, www.rosamexicano.com) will serve Sangria Haroset (it has Manischewitz!), matzo-breaded chicken breast and more a la carte. Toloache Thompson (205 Thompson St., 212-420-0600) will also offer an a la carte Passover dinner with a Latin spin.
The Prime Grill
(25 W. 56th St., 212-692-9292) will host “traditional with a twist” Seders on April 14 and 15 ($150 per person).
And Greek Easter
Greece’s most famous celeb chef, Maria Loi, is having a traditional Greek Easter prix fixe dinner at her eponymous restaurant (208 W. 70th St., 212-875-8600, four-course prix fixe: $75 p.p.)
Blue Olive Market
The Eataly-style restaurant within Blue Olive Market (210 E. 41st St., 212-922-0991, a la carte) will serve spanakopita, lamb sliders, moussaka and tsoureki — traditional Easter bread.