Easter Specials, Food and Enterprise Summit, Foragers Table Dinner Series

By Annie Wu, Epoch Times
March 24, 2016 3:12 pm Last Updated: March 25, 2016 4:20 pm

Easter Specials

Easter Brunch at Black Barn 

The farm-to-table restaurant is serving a traditional Easter meal with a twist, with dishes like Maine Lobster Benedict with charon sauce, sautéed potato, and honey roasted tomato; Beef Wellington with fried egg, black truffle sauce, and spinach salad; and Apple and Almond Filled French Toast. Prix fixe for $55 per person.

Sunday, March 27
11 a.m.–3 p.m.
Black Barn
19 E. 26th St.
blackbarnrestaurant.com

The dining room at The Smith. (Courtesy of The Smith)
The dining room at The Smith. (Courtesy of The Smith)

The Smith

The Smith is serving a special Easter dish: Spring Lamb Shank with cauliflower couscous, edamame hummus, za’atar gremolata, and braising jus. Enjoy it with one of the restaurant’s classic cocktails like the Poire 75, with Rothman & Winter Orchard, Massenez Poire, allspice syrup, and sparkling wine.

Sunday, March 27
The Smith
55 Third Ave.
1900 Broadway
956 Second Ave.
thesmithrestaurant.com

(Courtesy of Rebelle)
(Courtesy of Rebelle)

Rebelle

Michelin-starred Rebelle will serve a French-influenced menu on Easter. Dishes include White Asparagus imported from France with vinaigrette and egg mimosa; Roasted Lamb Shoulder with parsley, lamb jus, and lentil salad, and Mille Feuille with chocolate and salted caramel.

Sunday, March 27
Rebelle
218 Bowery
rebellenyc.com

L'Artusi's Cream Cheese Panna Cotta. (Courtesy of L'Artusi)
L’Artusi’s Cream Cheese Panna Cotta. (Courtesy of L’Artusi)

L’Artusi

At this modern Italian restaurant, try the special Easter dessert that executive pastry chef Sarah Ewald has created: Cream Cheese Panna Cotta made with candied carrot purée, caramelized pineapple, pecans, and brown sugar sorbet.

Sunday, March 27
L’Artusi
228 W. 10th St.
lartusi.com

Loi Estiatorio

Chef Maria Loi is preparing a Greek Easter menu. Enjoy her Seafood Orzo with tomato, onion, garlic, and feta; Striped Bass with arugula, giant beans, lemon, and olive oil; or Lamb Shank with onion, white wine, lemon, rosemary, mustard, and couscous.

Sunday, March 27
Loi Estiatorio
132 W. 58th St.
loiestiatorio.com

The La Cage cocktail. (Rael Petit)
The La Cage cocktail. (Rael Petit)

Easter Brunch at David’s Cafe

On Easter Sunday, the French-American restaurant David’s Cafe will serve a dinner special: Lamb Navarin with Spring Vegetables, a classic French lamb stew.

Cocktail specialist Rael Petit has also created a holiday drink called La Cage. Inspired by the classic Easter candy Cadbury Creme Egg, this cocktail has Dolin blanc, lemon, vanilla cream syrup, and crushed ice, topped with port wine and a sugar bird’s nest filled with mini Cadbury eggs. 

Saturday, March 26 & Sunday, March 27
David’s Cafe
110 St. Mark’s Place
davidscafenyc.com

Decorations for the Peter Rabbit brunch at Clement. (Courtesy of Clement)
Decorations for the Peter Rabbit brunch at Clement. (Courtesy of Clement)

Peter Rabbit Brunch at Clement

Clement, the seasonal American restaurant inside The Peninsula hotel, is serving a Peter Rabbit-themed brunch. The brunch spread will include more than 50 dishes, with a cheese platter, raw bar, “eggs-your-way” station, berry garden, and pastries corner. $135 per person, $65 for children 12 and under.

Sunday, March 27
11:30 a.m.–3 p.m.
Clement inside The Peninsula 
700 Fifth Ave.
newyork.peninsula.com/en/fine-dining/clement

(Courtesy of Kosaka)
(Courtesy of Kosaka)

Easter Cooking and Hat-Making Classes at Kosaka

Kosaka, the sushi and omakase restaurant headed by Michelin-starred chef Yoshihiko Kousaka, is offering cooking and hat-making classes for the special holiday. Lauren Kim, a graduate of Le Cordon Bleu in Paris, will teach attendees how to make hot cross buns and carrot cake. Meanwhile, hat designer Miki Katagiri will teach how to make a cocktail hat. Katagiri has worked with fashion brands like Ralph Lauren, Oscar De la Renta, and Malia Mills. $40 per person for each class.

Sunday, March 27
Kosaka
220 W. 13th St.
kosakanyc.com

The Palm Court

The Palm Court, overseen by culinary director and chef Geoffrey Zakarian, is serving an Easter grand buffet with carving stations and a dessert display. Menu highlights include Shakshuka Baked Eggs; Baked Rigatoni with caramelized radicchio, fennel sausage, and olives; and Creekstone Angus Prime Rib with horseradish cream, and fresno chili-chimmichurri sauce. $145 per person, $65 for children.

Sunday, March 27
10 a.m.–4:45 p.m.
The Palm Court at The Plaza
768 Fifth Ave.
theplazany.com/dining/palmcourt

The Easter brunch spread at The Back Room. (Courtesy of The Back Room)
The Easter brunch spread at The Back Room. (Courtesy of The Back Room)

Back Room

Enjoy a prix-fixe brunch on Easter at The Back Room, with contemporary American dishes like Rabbit Galantine with morels and baby beets, Steamed Green Jumbo Asparagus with Hollandaise sauce, and Carrot Cake with cream cheese frosting and golden raisin sorbet. $85 per person.

Sunday, March 27
Back Room at Park Hyatt Hotel
153 W. 57th St.
thebackroomnyc.com

Daisy Chocolate Egg. (Courtesy of François Payard)
Daisy Chocolate Egg. (Courtesy of François Payard)

Easter Treats From François Payard

Pastry chef François Payard has created chocolate Easter eggs and bunnies, made with Valrhona chocolate and amped up with caramelized almonds and hazelnuts. Each treat is filled with assorted chocolates inside.

All François Payard locations
payard.com

(Courtesy of Bowery Meat Company)
(Courtesy of Bowery Meat Company)

Champagne Sundays at Bowery Meat Company

Every Sunday, patrons at chef Josh Capon’s Bowery Meat Company can now enjoy bottles of Champagne for half the price. All Champagnes on the menu will be discounted.  

Bowery Meat Company
9 E. First St.
bowerymeatcompany.com

Foragers Table Dinner Series

This Chelsea farm-to-table restaurant is hosting an educational dinner series featuring star chefs and culinary experts. The first event will feature chef Vivian Howard, star of PBS’s cooking and food documentary show, “A Chef’s Life.” She will discuss the impact of American Southern cuisine.

The three-course dinner, prepared by Foragers Table executive chef Nickolas Martinez, will include Hoppin’ John, a Southern peas and rice dish; fried catfish; and sweet potato cheesecake. Each diner will also receive a complimentary tote bag with treats from Foragers Market, the grocery store connected to the restaurant. $130 per person.

Monday, March 28
6:30 p.m.
Foragers Table
300 W. 22nd St.
foragersmarket.com/events

Food and Enterprise Summit

The Food and Enterprise Summit will bring together entrepreneurs, farmers, and investors who are working to improve the food production system in our country. Now in its fifth year, the theme this year is Finding Food Value: Balancing Purpose and Profit. The summit includes a trade show, a pitch competition, and workshops. Keynote speakers include Jessamyn Rodriguez, founder of Hot Bread Kitchen, and Majora Carter, an urban renewal strategist and environmental activist. $120 to $1,000.

Friday, April 8 & Saturday, April 9
Pfizer Building
630 Flushing Ave., Brooklyn
foodandenterprise.com

Bowery Mission

This Easter, you can perform a good deed by donating to The Bowery Mission, a homeless shelter on the Lower East Side. Donations will go to those in need of a holiday meal this season.

bowery.org