300 Florida Ave., NW
The Shaw cidery has partnered with chicken soup purveyor, Prescription Chicken, and Ivy City Smokehouse for a comforting Passover spread. Packages include two quarts of matzo ball soup, salmon gefilte fish, macaroons, and two four-packs of Anxo’s limited-release holiday cider, District Kosher. Order here for pickup and delivery (dates and times vary).
Call Your Mother
3301 Georgia Ave., NW
The “Jew-ish” deli recently reopened and is offering a new-wave Passover menu to-go. Mains include brisket or crispy cauliflower tacos, sides like pastrami or veggie fried rice, and there’s matzo brittle or flourless chocolate cake for dessert. The menu is available for $70 (serves two) or $130 (serves four), or a la carte. It’s available for pick-up Wednesday, April 8 and Thursday, April 9; all orders must be placed by Monday, April 6.
540 Penn St., NE
Chef Adam Greenberg’s island-themed restaurant is offering Passover packages ($55 per person) with a choice of brisket or salmon (why not!) plus matzo ball soup, gefilte fish with horseradish, potato kugel, and chocolate-covered matzo. Add on other menu items and fun cocktails like a Manischewitz sangria. Order 24 hours in advance.
Cork Wine Bar
1805 14th St., NW
The 14th Street restaurant is offering an easy “Seder-in-a-box” option for small family or virtual celebrations. The spread, which serves four, includes the Seder plate, matzo ball soup, eggs, wine-braised brisket, kugel or potato latkes, Brussels sprouts, and dessert ($85). You can add wine, haroset, and other goodies. Order by Sunday, April 5 for pickup on Tuesday after 5 PM or Wednesday after noon.
1513 17th St., NW
This Kosher-style feast at the Dupont location of Duke’s is being prepared exclusively with Kosher-for-Passover ingredients using brand-new pots and pans. The $45-per-person meal includes smoked paprika chicken, matzo ball soup, herb-roasted potatoes, and a vegetable medley alongside seder plate staples such as parsley, haroset, and horseradish. Kosher wines are available for $25 per bottle. Pick up April 8 or 9 from 4 to 5:30 PM or 5:30 to 7 PM Stay tuned for online ordering, but in the meantime, you can email your order to firstname.lastname@example.org.
818 Connecticut Ave., NW
Chef Todd and Ellen Kassoff Gray always host Seder at their downtown DC restaurant, so this year they’re taking the show on the road. The five-course menu includes a choice of plant-based and omnivorous dishes like quince-walnut haroset, grilled spring asparagus, sumac-grilled chicken, and cauliflower schwarma ($55 per person). All packages include a “family favorite” bottle of Manischewitz Concord Grape, and you can add a Seder plate for $15. The menu is available for pickup and delivery, April 7 through April 16 (note that April 8 is sold out).
1401 Okie St., NE
Chef Matt Baker’s Ivy City fine dining restaurant is serving a four-course Easter and Passover menu for two, available for pickup Tuesday April 7 through Sunday, April 12. The lineup includes a choice of starter and entree along with a snack, side, and dessert ($90). Options include matzo ball soup, slow-roasted brisket, deviled eggs, and saddle of lamb. For delivery to Maryland and Virginia, email email@example.com.
Birch & Barley chef Jarrad Silver has created an a la carte Passover menu that’s available for delivery through NRG’s new online marketplace. It’s a one stop shop that includes holiday staples (matzo, the Seder plate), family-style entrees like braised brisket or whole smoked chicken, sides, flourless desserts, and Kosher wine. Orders must be submitted by Sunday, April 5th at 5 PM to ensure delivery on either Tuesday, April 7th or Wednesday, April 8th (guests can make a note of their preferred delivery date). Note: everything is delivered cold and ready to heat.
Shilling Canning Company
360 Water St., SE
Chef Reid Shilling’s Navy Yard restaurant is serving both Passover and Easter menus, and delivering outside its normal range to Virginia and Maryland (Wednesday, April 8 only). The Seder spread includes matzo ball soup and a whole roast chicken dinner for four with sides and dessert.
2404 Wisconsin Ave., NW
Chef Danny Lledó’s wood-fired Spanish restaurant is serving a holiday lamb feast, April 2 through 19, which can cover a variety of celebratory occasions. The spread, which serves four, includes a roast leg of lamb and two sides ($90). You can also add fruit and cheese plates and carrot cake for dessert.