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Best Easter Brunch Spots in NYC

March 16, 2018 - by Regina Molaro
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Whether you’re a tourist looking for a welcoming meal on Easter Sunday (April 1) or a New Yorker looking to escape the kitchen and let the expert chefs do the cooking, there are lots of options for Easter brunch. Explore some of the restaurants below for some great seasonal options; each chef has his or her own variations on Easter menus.

Also on April 1st, you can join the revelry at the annual Easter Parade and Easter Bonnet Festival. The parade, which traces its history back to the late 1800s, kicks off at 10am. at 49th Street by St. Patrick’s Cathedral.



Bobo is set in a one-hundred-year-old townhouse in the West Village area.  It pays homage to La Maison de Campagne—a neighborhood restaurant inspired by nature and family. For Easter, Bobo features a two-course prix fixe brunch menu, which includes choice of appetizer and entrée—or entrée and dessert. Appetizers include half dozen oysters with mignonette sauce and lemon, or smoked salmon nicoise (herb potatoes, deviled egg, haricot vert, and mustard greens) among other options. Some entree offerings include croquet monsieur/madame (jambon de paris, béchamel, and gruyère mixed greens) and crepes au babeurre (blueberry pancakes and whipped cream maple syrup). There’s also an a la carte dinner menu with specials. For reservations for parties between 2 and 7 people, visit or email, and for parties of more than 8, email 212-488-2626, 181 W. 10th St., 


Fifty, the West Village’s New American restaurant with South American influence, offers an Easter brunch followed by a lamb feast. Executive Chef Luis Jaramillo—an Ecuadorian native—uses fresh, seasonal ingredients to prepare the dishes, which include those found during a traditional Easter meal in Ecuador. The day kicks off with an 11am a la carte brunch menu. Highlights include house baked nutella babka French toast, which includes berries in syrup, whipped cream, and salted pistachio. Another standout is the benedict smoked salmon, which is served on an English muffin. It is seasoned with dill hollandaise and pickled cucumber. Later in the day, guests can enjoy a family style lamb feast ($70 per person) served four different ways: roasted leg, housemade sausage, curry dusted t-bone, and stout-braised tomato lamb meatballs. A range of specialty sauces complement the lamb. They include chimichurri, spiced yogurt, pistachio pesto, and cilantro aioli. Side dishes include sweet peas cumin, horseradish mash potatoes, and cucumber mint salad. For reservations, visit or call 212-524-4104, 50 Commerce St.,

Left Bank

Dutch Baby

On Easter, Left Bank is serving up its à la carte brunch menu from 11 a.m. to 4 p.m. It offers hearty classics such as Dutch babies in sweet (seasonal fruit, maple syrup, lemon) and savory (rosemary ham, bechamel, gruyere cheese) variations, as well as a smoked salmon and whitefish benedict served atop housemade potato latkes. Pair these dishes with a homemade bloody Mary and enjoy unwinding in Left Bank’s charming, Parisian-inspired dining room. 212-727-1170, 117 Perry St.,

Rosemary’s Enoteca & Trattoria

In the heart of Greenwich Village is Rosemary’s—a charming Italian restaurant with a rooftop farm. Executive Chef Wade Moises serves seasonal Italian dishes that highlight the herbs and produce grown atop the rooftop farm. A special Easter brunch menu includes an array of delish dishes such as Kale Celery Caesar (kale, celery, celery root, anchovy, and breadcrumbs) and the lamb panini (braised lamb shoulder and escarole honey-mint ricotta on a baguette). Rosemary’s Brunch specials include Ham & Eggs 3 Ways (prosciutto-wrapped asparagus, house cured ham, poached egg hollandaise, pan di colombo lardo, and deviled farm egg) or Insalata Primavera (spring vegetables, poached egg parmigiano, and herb-garlic pesto breadcrumbs). For reservations for parties between 2 and 7 people, visit or email, and for parties of more than 8, email 18 Greenwich Ave., 212-647-1818,

The Sea Fire Grill

The Sea Fire Grill

On Easter Sunday, The Sea Fire Grill is offering a three-course prix fixe menu, which includes a choice of appetizer and entrée, sides for the table, and a dessert. Appetizer selections include grilled Spanish octopus and lobster bisque among others. Among the six entrée offerings are roasted Nova Scotia halibut, blackened Montauk swordfish, and rack of Colorado lamb. New York Style cheesecake is a standout among the dessert offerings. 212-935-3785, 158 E. 48th St.,

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