#SCBD Last Minute Passover Seders

Tonight starts the beginning of Passover, don’t feel like cooking a full seder?

Here are some options if you feel like dining out:

Enjoy a traditional and delicious Seder and time with family and friends at Fairway Market’s  second annual Passover Seder on Monday, March 25 and Tuesday, March 26 at 5:30 pm in the Upper West Side Café & Steakhouse (2127 Broadway). Let Mitchel London, Fairway’s Chef du Cuisine, and his staff do all the work so you can relax and be served a full menu of traditional holiday foods, including chicken soup with matzo balls, chopped liver, braised brisket, roast chicken in pan juices, potato pancakes, macaroons, ambrosia and more. A Haggadah (the text read during the ritual meal which tells the story of the Israelites liberation from slavery in Egypt) and a Seder plate will be provided for each table.  For reservations, please call (212) 994-9555. Tickets are $45 per person, and $25 for children 12 and under. 

In celebration of Passover, Bill Telepan will serve a Seder-style dinner at his Upper West Side restaurant on Mon/March 25 & Tue/March 26.  Bill will offer his take on the traditional Seder meal with a four-course menu of flavorful dishes such as spring vegetable soup with matzo balls & dill oil and hanger steak and brisket. Pastry chef Larissa Raphael will end the meal with pineapple-lemon sorbet and flourless chocolate cake. Reservations open on Thu/Feb 28, and can be made, here  or (212) 580-4300.

March 25th and 26thSarabeth’s Tribeca (339 Greenwich Street) will be offering a special Passover menu by Executive Chef Lee Scheffler. To start, enjoy a bowl of light yet flavorful Matzo Ball Soup filled with hearty vegetables ($9). For the entree, try the juicy Lamb Chops accompanied with a potato pie and asparagus and cooked in a red wine sauce ($31) or the Stuffed Whitefish atop Matzo farfel with glazed carrots and red beet horseradish ($24). Finish off the meal with Sarabeth’s famous Flourless Chocolate Cake ($8.50).
 
BLT Fish (21 West 17th Street, 3rd Floor) will also offer a few specials by Executive Chef Amy Eubanks. Chef will prepare a Salmon Belly with freshly grated horseradish, parsley and celery ($14), as well as a dessert of roasted apples and walnuts with cinnamon ice cream ($11).  While it is not a special, the made-for-two Loup de Mer with yellow beets and citrus sabayon ($32 per person) can certainly be a great Passover alternative.


L’Chaim!

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