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Eater's Guide to Restaurant Passover Meals

Traditional and non-traditional alike.

DGS Delicatessen
DGS Delicatessen
R. Lopez
Missy Frederick is the Cities Director for Eater.

Passover begins April 3, and several restaurants are offering menus for the occasion, including more traditional interpretations and more modern options. Here are some destinations for those ready to make a reservations.

Offering a Passover menu? Send a note to, as this guide will be updated before the holiday.

*BLT Steak will offer a Passover menu for eight nights. They'll have both a la carte options and a $60 tasting menu. Dishes include lamb shank with mint pesto, a macaroon plate and more. Menus here.

*Teddy & the Bully Bar is planning a Passover seder on April 3 and 4.  It's $52 per person or a la carte. Gefilte fish pave, herring brandade and chicken liver-stuffed deviled eggs are among the options. Menu here.

*Star & Shamrock is hosting a five-year anniversary Passover Party April 4, with entertainment, contests and twists on traditional dishes. Details have not yet been announced. UPDATE: A rep says they'll host a "Lamb-a-palooza" over Passover and Easter weekend (April 3-5). The dinner will have lamb chops, Mediterranean lamb sausage and a brunch lamb burger served with a sunny side-up egg as well as A "Guilt Chaser" cocktail (a Manischewitz and Irish whiskey based recipe) and kosher wine specials.

*DGS Delicatessen will offer its Passover menu for a week. It's $45 per person with matzoh ball soup, striped bass, lamb with white beans and an apple rhubarb crumble.

*Joe's Seafood, Prime Steak and Stone Crab has a three-course menu with choices like brisket, striped bass in papillote and matzoh ball soup. It's priced at $45.95 per person and available April 3 and 4.

*Logan Tavern will host a Seder on April 3 and 4 with two seatings each night priced at $40 per person. Dishes include red-wine braised brisket, matzo-meal fried eggplant and more. Reservations are required.

*Equinox will host a seder on April 3 for $50 per person with dishes such as matzoh ball soup and toasted barley risotto. Many recipes are from the Grays' cookbook, The New Jewish Table.

*Not quite a restaurant, but still a chef-driven option: Sixth & I is still working out the details, but plans to host two "Matzah Meals" with chef Renee Peres. They'll be certified kosher and held on April 6 and 8 ($18 in advance, $22 at door).

*Here's the Passover menu at Dino's Grotto, a $59 feast available April 3-10. Leek fritters, chopped liver braised veal breast and more. It's $49 if you reserve before 6 p.m.

*And here's the Passover menu for Fiola D.C., which is serving up a $70 multi-course menu April 7-11.