Passover begins at sundown on Friday, April 3, and most of these eateries will have specials for the festival’s full eight days. Some are more kosher than others (l’chaim, Star & Shamrock), but wherever you go, chances are you’ll have a bowl of matzo-ball soup waiting for you.
1805 14th St., NW; 202-265-2674
Order by April 1 to take advantage of Cork’s take-out Passover and Easter menu, which includes house-made matzo-ball soup and chicken-liver mousse, as well as a farro salad with kale, pine nuts, tangerines, and feta. Kosher wines start at $15.
Details: Menu; order by April 1 for April 3 pick-up.
818 Connecticut Ave., NW; 202-331-8118
Chef Todd Gray’s three-course community Seder features your choice of a brisket served with a balsamic-Malbec reduction, or toasted pearl-barley and forest mushroom risotto. Israeli wines and music—Tina Chancey plays the fiddle, medieval and Irish—accompany the meal, with Haggadahs provided for group readings.
Details: Menu; $50 per person, plus tax and tip; April 3, with service beginning around nightfall (6:30).
15th St., NW; 202-489-0140
Naturally, the seafood standby’s Passover prix fixe includes gefilte fish with red beet horseradish, as well as wild striped bass en papillote. For vegetarians, the bibb lettuce and chive salad comes with a veggie version of chopped liver.
Details: Menu; $45.95 per person, $19.95 for kids 12 and under, plus tax and tip; available April 3 and April 4, 4 to 10.
1423 P St., NW; 202-332-3710
The three-course menu at this neighborhood tavern is veggie-friendly, with vegetarian matzo-ball soup and eggplant parmesan fried in matzo meal on offer. Finish with flourless chocolate cake and meringues and macaroons for the table. Ten percent of proceeds benefit the Jewish Food Experience.
Details: Menu; $40 per person, $20 for kids 12 and under, plus $25 for optional wine pairing or $15 corkage fee; reservations required; available April 3 and April 4, with seatings at 5:30 and 8.
1200 19th St., NW; 202-872-8700
TR’s favorite watering hole is offering a four-course menu that includes gefilte fish pavé, herring brandade, deviled eggs stuffed with chicken liver, and braised brisket.
Details: Menu; $52 per person, $21 for kids 12 and under; reservations required; available April 3 and April 4, 5 to 11.
1914 Ninth St., NW; 202-686-2966
The prix fixe feast at this Shaw Italian restaurant isn’t exactly kosher, though it is “kosher-style.” In addition to the “Passover Trinity” of chopped chicken liver, gefilte fish, and matzo-ball soup, you’ll start with charoset and leek fritter, get all the veal breast, chicken legs, and fish-of-the-day you can eat, and finish with flourless almond cake.
Details: Menu; feast for $59 per person, $25 for kids 12 and under; available April 3 through April 10, with Passover dishes available à la carte starting April 6.
1317 Connecticut Ave., NW; 202-293-4400
No surprise here, where the chopped chicken liver and matzo-ball soup are delicious year-round. The four-course Passover menu starts with the soup (made with bone marrow, mustard oil, and pea shoots) and moves to pan-roasted striped bass, grilled Shenandoah Valley lamb, and an apple and rhubarb crumble. Catering, with delivery, is also available for Seders at home.
1341 H St., NE; 202-388-3833
This Irish bar-Jewish deli is celebrating Passover and its fifth anniversary with a Saturday-night party. Expect Irish twists on the usual Passover dishes, with He’brew and Harp on tap.
Details: Check back here for more info; April 4.
1625 I St., NW; 202-689-8999
The Passover menu at this steakhouse isn’t exactly traditional, but it does nod to the Seder with lamb shank, a slow-cooked “62 Degree” egg, and compressed endive served with apricot marmalade and sherry.
Details: Menu; $60 per person (dishes also available à la carte); available April 3 through April 10.
600 I St., NW; 202-408-3100
Realtor-chef Renee Peres is hosting two certified-Kosher dinners at this downtown synagogue. The menu is still in the works, but “Jewish soul food” is planned for the buffet-style meal.
Details: $18 in advance, $22 day-of; available April 6 and April 8, 6:30-8:30.
601 Pennsylvania Ave., NW; 202-628-2888
Five courses of Italian-Jewish cooking includes canederli in brodo: Italian matzo balls, morels, truffles, and capon consommé. An artichoke salad, grilled branzino (seabass), and rack of lamb round out the meal, with strawberry sorbet for dessert.
Details: Menu; $70 per person, plus tax and tip; available April 7 through April 11.