Passover begins next Monday, and while many will take the chance to celebrate at home with friends of family, others welcome a less traditional approach. Here are five ways to mark the holiday at D.C.'s restaurants.
Experience a chef's family recipes: Commissary's chef de cuisine Ben Tenner will serve a three course Kosher menu next week. The menu is based off his family recipes and includes Matzoh Ball Soup, Brisket and Sweet Matzoh Kugel. It's all for $28, and each item is available a la carte as well. There's an optional pairing of Kosher wines from Israel, too.
With a modern twist: This will be the first year BLT Steak in D.C. marks Passover. Dishes include Deviled Hen Eggs with a parsley pistou and Challah croutons, a Matzoh ball soup with chicken consommé and black truffles, a Kugel gratin served in cast iron and more. They'll all be available as blackboard specials either a la carte or as a prix fixe menu.
A restaurant Seder: DGS Delicatessen's take of a Seder, available all week, features bone marrow matzoh ball soup, seared rockfish with a "bitter herb" broth, roasted lamb with black olive jus and a charoset cake with caramel for $45 (there are optional wine pairings). Meanwhile, they'll have a family-style spit roasted lamb dinner on Sunday for $35 per person.
Make it Mexican: Rosa Mexicano's twist on Passover fare includes Sangria haroset, a Matzoh ball pozole soup, Matzoh-breaded chicken breast, banana leaf BBQ beef brisket and more.
Make sure it's farm-friendly: Equinox will host a "farm-to-Seder" party on Monday based on recipes from chef Todd Gray and Ellen Kassoff Gray's cookbook, The New Jewish Table. The dinner is $90.