One of the biggest Jewish holidays of the year is upon us, with Passover starting at sundown on Monday, April 14. Whether you’re observing for religious reasons or just love the related foods, you’ll find an international spectrum of dishes and drinks; think anything from traditional brisket to Italian-style feasts and Mexican sangría charoset.
1625 I St., NW; 202-689-8999
You’ll find plenty beyond just red meat for this steakhouse’s first Seder menu. Guests can opt for a three-course selection or order dishes such as deviled eggs with challah croutons and pike “gefilte” fish with English-pea velouté à la carte.
Details: Menu; three courses for $60 or à la carte; available April 14 through 19.
1443 P St., NW; 202-299-0018
Chef de cuisine Ben Tenner creates a three-course meal around his family’s recipes. Expect classic dishes—matzo-ball soup, brisket, sweet matzo kugel—which can also be ordered individually.
Details: Menu; three courses for $28 or à la carte; available April 14 through 18.
1317 Connecticut Ave., NW; 202-293-4400
Pesach commences on “Passover eve” Sunday with a family-style dinner from 5 to 9, starring spit-roasted lamb, latkes, and more. Starting April 14 you’ll find a weeklong Seder dinner with modern riffs on traditional dishes, such as matzo-ball soup with bone marrow and roasted bass with spring vegetable ragout and bitter herb broth.
Details: Menu; Passover eve dinner Sunday, April 13, for $35 per person; Seder through April 21, for $45 per person ($20 wine pairing).
818 Connecticut Ave., NW; 202-331-8118
Chef Todd Gray and Ellen Kassoff Gray throw a farm-to-Seder party on Monday based on recipes from their book, The New Jewish Table. The kitchen collaborates with the Arcadia Center for Sustainable Food & Agriculture on the meal.
Details: Monday, April 14, at 7; $90, inclusive of tax and gratuity.
601 Pennsylvania Ave., NW; 202-628-2888
Celebrate Passover Italian-style with a multi-course Seder menu from chef Fabio Trabocchi. Dishes include a salad of baby artichokes, fennel risotto with red mullet, and grilled branzino with tomatoes and capers, all of which can be paired with wines.
Details: Menu; April 15 through April 22; $105 per person ($60 wine pairing).
3301 M St., NW, 202-333-8448; 4838 Bethesda Ave., Bethesda, 301-907-8900
Looking for a sweet finish to your Seder? Try the monthly special: kosher macaroon cupcakes, which come in a toasted-coconut flavor and can be drizzled with chocolate or caramel sauce.
Details: Menu; available through April.
8317 Grubb Rd., Silver Spring; 301-587-1427
This Silver Spring institution offers an array of dishes to go (which must be ordered this week). Vegetarians, take note: There’s a meat-free matzo-ball soup option.
Details: Menu; orders must be placed on or before Wednesday, April 9.
5525 Dorsey Ln., Bethesda; 301-652-1515
Want to host a Seder but daunted by making gefilte fish at home? Ridgewells can deliver a three-course menu or à-la-carte items such as charoset, butternut squash soup, and roast chicken.
Details: Menu; orders must be placed by Thursday, April 10, for the first night and April 11 for the second; $45 for a set menu for ten diners, or à la carte. Delivery and pickup available.
Multiple locations in Penn Quarter, Friendship Heights, and National Harbor (MD)
This Mexican chain celebrates its 12th annual Passover with Latin twists on traditional dishes, such as sangría charoset, matzo-ball posole, and barbecue beef brisket wrapped in banana leaves.
Details: Menu; April 14 to 22; à-la-carte pricing.
1341 H St., NE; 202-388-3833
Festivities are always a little nontraditional at this Irish bar/Jewish deli, and Passover is no exception. While plans are still in the works, expect a party like an “untraditional third-night Seder,” according to a bartender.
Details: Details will be posted on the bar’s Facebook page when available.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
