Food

Feast on Easter Lamb at These DC-Area Restaurants

Plus Greek Easter celebrations
Spit-roasted lamb from Kapnos. Photo by Greg Powers.

Easter and Greek Orthodox Easter fall on the same date this year (Sunday, April 16). Whichever you celebrate, spring lamb is a delicious centerpiece of the holiday table. Here’s where to find feasts around DC, including family-style options for big groups and to-go platters for celebrating at home.

Kapnos/Taverna/Kouzina

2201 14th St., NW 4000 Wilson Blvd., Arlington; 4900 Hampden Ln., Bethesda

Chef Mike Isabella’s spit-roasted lamb has become a star dish at his Greek/Mediterranean restaurants. All three offer Easter and Greek Easter catering/to-go menus, where guests can pick a la carte meats–including a whole spit-roasted lamb shoulder with lemon and dill–Mediterranean dips, sides, starters, and desserts. Note: orders must be placed by Thursday April 13.

Iron Gate

1734 N St., NW

Groups can gather for shareable “family table” menus in celebration of Easter or Greek Easter at chef Anthony Chittum’s atmospheric restaurant. Served at brunch (April 15 and 16) or dinner (April 10 through 16), the meal includes an array of snacks and appetizers followed by slow-roasted spring lamb with accompaniments like hearth-baked pita, honey-roasted carrots, and lemon-rosemary potatoes (plus dessert). Brunch is $40 per person; dinner is $55; a la carte dishes are available.

Ripple

3417 Connecticut Ave., NW

New chef Ryan Ratino prepares a family-style Easter lamb feast for brunch and dinner. The centerpiece is a roasted leg of lamb with springtime sides and fixings (i.e. morels, peas), rounded out with a series of appetizers and desserts. The meal is $45 per person; a la carte menus are also available.

Zaytinya

701 Ninth St., NW

José Andrés is a native Spaniard, but his Greek Easter celebration is one of the biggest in town. On Sunday, April 16 chef Michael Costa prepares a four-course tasting brunch with dishes like spit-roasted lamb shoulder, traditional Greek egg-lemon soup with smoked lamb liver and neck, and beef-and-lamb meatballs (there are also plenty of options for pescaterians and vegetarians). On Saturday, April 15 from noon to 4 pm, the restaurant will also host a Greek marketplace on their patio with wines, olive oils, and live music.

Red Apron

1309 Fifth St., NE; 8298 Glass Alley, Fairfax; 709 D Street NW

Lamb lovers can order Nate Anda’s “lambchetta” for a feast at home: a whole side of lamb loin and belly that’s stuffed with ground shoulder, and seasoned with fennel pollen, garlic, rosemary, and back pepper. The dish is cooked sous-vide, and can be ordered from four to 12 pounds ($22/pound).

Carmine’s

425 Seventh St., NW

Carmine’s serves a family and wallet-friendly lamb feast for Easter. A giant roasted rack of lamb platter feeds six-to-eight ($84.95, or as little as $10.61 per person), and is served with a bounty of roasted vegetables and brioche-style Italian easter bread.

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Anna Spiegel
Food Editor

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.