Passover starts the evening of Wednesday, April 5. And the midweek holiday may call for outsourcing some cooking. New York City restaurants are on it, with modern, diverse and exciting menus incorporating Passover traditions and the option for guests to lead their own traditional seders. Though the menus aren’t strictly kosher, they’re all kosher for passover style (no bread or leavened ingredients), so you can celebrate however you feel comfortable.
Have some fun this Passover at The West Village eatery known for its whimsical design.Their first ever Seder will feature a three-course, prix-fixe menu of modernized takes on holiday staples, with seatings from 5-9:30pm. Each dish will represent a piece of the Seder plate, with highlights including beet pickled deviled egg, charoset (frisee, duck confit, cinnamon, red wine poached apple, toasted walnut, crispy shallot), zaroah (NY Strip, soubise, cipollini onion agrodolce, veal demi glace), kugel fries, and chocolate dipped matzo. Reservations via Resy for $75 per person.
If you can’t make it to bubbe’s house, head to Bubby’s in Tribeca. A special celebration on April 5 and 6 will offer a three-course menu of traditional Jewish comfort dishes for $75 per person. Dishes include pot roast, chopped liver, deviled eggs, matzo ball soup, and a special matzo crust berry pie.. The seder will be self-led and BYOH (bring your own Haggadah). Reservations via Yelp
On Wednesday, April 5th and Thursday, April 6th, the popular Upper West Side Middle Eastern restaurant will offer Seder menu items to celebrate Passover. Served in addition to the regular menu, available as prix-fixe for $75 or a la carte, the Passover menu starts with a traditional Seder Plate to honor the holiday. Next course offered is Chef Ari’s duck matzo ball soup, made with Hudson Valley roasted duck breast and consomme. Entree options include roasted salmon, braised lamb, and harissa BBQ chicken. Flourless Chocolate Cake and a Nutella Matzo Napoleon will be offered for dessert.
Chef Amitzur Mor’s Passover menu highlights Ashkenazi and Sephardi cuisines, with riffs on a variety of Jewish classics. Available ala carte April 5 -9, menu items include a passover lamb tasting, grilled “Gefiltefish,” Jerusalem artichoke soup, taboon-roasted Nova-Scotia halibut and matzo-hazelnut Napoleon. Reservations via OpenTable.
Chef Pino Luongo’s Tuscan interpretation of traditional Jewish-Italian Passover dishes will be served as a three-course family-style menu for $90 per person. Available on April 5 and April 6, the menu includes matzo with schmear and lox, Tuscan liver chicken pate on matzo crackers, Roman-Jewish style artichokes, braised brisket, roast salmon, coconut macarons and more.