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“Your Passover, Good Friday, and Easter Feasting Plans ”

An Italian Passover Seder at Casa Nonna

Most people think of Easter when it comes to spring holidays in Italy, but the country also has a strong Passover tradition. Jews have been worshipping in Italy since the second century B.C., when a community of traders built the first synagogue outside of the Middle East on the outskirts of Rome. And this Passover, you can enjoy an Italian-style Seder at Casa Nonna, complete with matza flour pasta, Jewish-Roman brisket and more!

From Friday, April 6th to Saturday, April 14th, Executive Chef Kenneth Tufo will be fusing rustic Tuscan and Roman cuisines with Jewish ritual foods for a brilliant four-course tasting menu ($40). Menu highlights include Chef Tufo's unique take on the unleavened bread of Passover that's like matza ball soup, Italian style: Homemade matzah pasta wheels sautéed in chicken broth with peas and parmesan, a starchy delight, especially for those observing Passover's dietary restrictions!

But the rest of the meal is equally satisfying. Take for instance the Manzo alle Trastevere, braised brisket prepared in the traditional style of the Roman Jewish Ghetto community, which formed in the 16^th century after a discriminatory decree by the Pope. But many Jewish-Italian restaurants still exist in that neighborhood, and this dish is a terrific tribute to the area. For dessert, enjoy a refreshing Delizionne al Limone, lemon custard with macerated strawberries, which are sweetened and made juicier with sugar, and lemon sorbetto.

So for a Passover meal that's unlike any other in New York, head to Casa Nonna!

Casa Nonna Passover Menu

April 6^th - April 14th

Four Courses, $40

Executive Chef Kenneth Tufo

Sgombro al' Etrusco Mackerel, Olives, Capers, Tomato

Bengodi Homemade Matzah Pasta Wheels, Chicken Broth, Peas, Parmesan

Manzo alle Trastevere Roman Ghetto Style Braised Brisket

Delizionne al Limone Lemon Custard, Macerated Strawberries, Lemon Sorbetto

Hot Cross Buns for Good Friday

At Jones Wood Foundry, Chef / Partner Jason Hicks will present house baked hot cross buns from his grandmother's recipe - they're the sweet, yeasty and spiced bun made with currants or raisins with an icing cross on top that is a Good Friday tradition (certainly a part of my childhood).  Although in Jason's native England they are year-round favorites.  This despite - or maybe because - they were once banned.   It seems Protestant  England believed them a dangerous hold-over of Catholic belief, as they were from the dough used in making the communion wafer.  So Elizabeth I passed a law  banning their sale except on Easter and Christmas.

Nonetheless their popularity went unscathed and by the late 1700's had inspired the beloved nursery rhyme, Hot Cross Buns. Jason's version will boast candied citrus peel, in addition to currants. They will be available on Good Friday, April 6, all day and evening at Jones Wood Foundry at $3.50 each   Ditto on Easter Sunday.  401 E. 76^th Street, 212-249-2700.

Easter Sunday Options

Easter Gospel at Neely's

Because Easter is an especially joyous occasion, Neely's Barbecue Parlor (1125 First Avenue, 212-832-1551, neelysbbqparlor.com) is hosting a live gospel brunch on Easter Sunday, which makes for a thrilling soundtrack to Executive Chef Wade Burch's soulful Easter specials. Start your meal with some Easter eggs -- well, Deviled Eggs with Smoked Paprika ($4.25). Fried Crawfish Tails ($15.75) on mixed greens with Creole mustard dressing are also a delightful starter, but save room for main courses such as Molasses Glazed Ham ($16.75) with new potatoes and ham hock green beans. And when it comes to dessert, you'd be hard-pressed to find better Carrot Cake ($6.75) with cream cheese icing in all of New York. Kids can also enjoy complimentary Easter bunny cookie pops!

Egg Hunt and Petting Zoo at the Standard

On Easter Sunday (4/8), The Standard, New York will host festivities throughout the hotel. Start with brunch at The Standard Grill and continue the celebration with egg hunts in the Biergarten and a petting zoo and pony rides in the plaza. 

• The Biergarten will host egg hunts from 10am-12pm, for which children can sign up every half hour. Children ages 5-8 can hunt for eggs at 10am and 11am; children ages 9-13 at 10:30am and 11:30am. 
• The plaza will be transformed into a free petting zoo offering pony rides from 11am-2pm. 
• For Easter brunch, guests can head to The Standard Grill for chef Dan Silverman's menu of updated classics, ranging from strip steak & eggs with black olive salsa verde and herb-roasted potatoes to family favorites like buttermilk pancakes and classic eggs Benedict.

The Standard Grill, 848 Washington Street (13th-Little West 12th), 212.645.4100, http://www.thestandardgrill.com/

The Standard Biergarten, 848 Washington Street (13th-Little West 12th), 212.645.4646, www.standardhotels.com/new-york-city/bars/biergarten/

Easter Jazz at Smoke

Serious jazz fans should spend their Easter Sunday at Smoke Jazz and Supper Club Lounge (2751 Broadway, 212-864-6662, http://t.ymlp261.net/wwqyafammeyakaeewakaumwqs/click.php). Indeed, the restaurant will be hosting performances by veteran improvisational masters during their holiday brunch and dinner services. Enjoy Executive Chef Patricia Williams' refined comfort food, such as Lamb Sliders with Pinot Noir red onion marmalade to the sound of vocalist Annette St. John and more.

A Greenmarket Easter

Contemporary French restaurant Tocqueville (1 East 15^th Street, 212-647-1515, http://t.ymlp261.net/wwysavammeyakaeewadaumwqs/click.php) is utilizing the bountiful spring produce at the nearby Union Square Greenmarket to develop a farm-fresh Easter feast. Chef Jason Lawless is offering a three-course brunch ($64) on Sunday, April 8^th featuring stellar ingredient-driven dishes such as Lavender Skewered Arctic Char with gingered spaghetti squash, Tokyo turnips, thumbelina carrots and champagne tarragon emulsion. Other standouts include Truffled Cream Parmesan Grit and Sunny Side Up Country Egg, as well as Colorado Rack of Lamb and Housemade Lamb Sausage plated with cranberry bean stew, oregano and lamb jus. For dessert, don't miss the cloud-like Ricotta Cheesecake with vanilla poached rhubarb and black tea sorbet.

Happy Holidays!

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