The Easter Bunny’s Favorite Happenings To Celebrate Easter In NYC

Time to bring out the pastels, your egg-decorating skills, and your appetite for an impressive Easter brunch round-up as well as some other fun ideas if you are hosting your own Easter brunch. Take a look below:

Egghead at Moxy Times Square

If you’re looking for something different this Easter, swap out your Easter brunch with the newly opened Egghead at Moxy Times Square. Developed by Executive Chef Jason Hall, the egg-centric shop, which just launched their delivery service, will be serving their special Easter Egghead Sandwich filled with Honey Baked Ham, a Fried Egg, Provolone, and served on a Cheddar Cheese Brioche Bun.

And if you want to follow your meal with an egg hunt, stock up on Egghead’s White Chocolate Egghead Easter Eggs specially made with Coconut Custard, Passion Fruit Curd, and wrapped in Egghead gold foil.

Easter Egghead Sandwich, $9

Ingredients

Honey Baked Ham

Fried Eggs

Provolone

Cheddar Cheese Brioche Bun

White Chocolate Egghead Easter Eggs, $4 each

Ingredients

Coconut Custard

Passion Fruit Curd

Wrapped in Egghead Gold Foil

Ophelia

Set 26-stories above the city bustle, Ophelia is NYC’s newest rooftop cocktail lounge boasting 360-degree views of the city skyline and East River. A jewel box in the sky located at the top of the historic Beekman Tower, the new rooftop lounge brings the landmark property back on the map through the revival of its original 1920’s architecture and design elements from the 1930's.

Ophelia features two outdoor terraces, which will launch this spring allowing patrons to enjoy delicious libations and bites al fresco, with incredible views.

Black Box Wines Frosé

If you are hosting an Easter Day brunch, then make it a festive one that your guests will be talking about for weeks! Each 3L box of Black Box Wines is equivalent to 4 regular sized bottles of wine and stays fresh for up to 6 weeks after opening, meaning the wine stays in ideal condition approximately 8 times longer than it would in a bottle.

The California Rosé, a dry rosé built around Syrah and the Syrah flavor profile, embodies the best in rosé wine, making it the perfect sip for ringing in the new season. Black Box California Rosé is available in both 3L ($24.99) and 500mL ($4.99) formats. Check out the ingredients for the Black Box Wines Frosé below:

Ingredients

· 4 cups frozen Black Box Wines Rosé

· 1/4 cup sugar

· 1/3 cup Ice

· 1 cup strawberries, sliced

· 5 Tbsp lemon juice

· 5 mint sprigs

Directions

Remove Rosé wine bag from box and place in freezer. Freeze bag for at least 6 hours prior to preparation. When ready to serve, blend all ingredients together until smooth. Garnish with strawberries and fresh mint. Serve and enjoy!

Kay’s Boutique Café

The brand new brunch pop-up from Bangkok, Thailand focuses on an Easter classic: French Toast.

Opening just one week before Easter (March 22nd), the pop-up is a perfect elevated café for those with a sweet tooth.

While four flavors will be available (Matcha, Hot Chocolate, Salted Caramel and Ultimate French Toast), the crowd favorite is sure to be the Ultimate French Toast, Brûlée Custardy Vanilla French Toast with Almond cream and Banana in-between topped with almond and Bacon crumbles.

To pair, the café is also including their beloved specialty drinks; The Hulk (Matcha + Chocolate), Muddy Berry (Raspberry + Chocolate) and The B.O.M.B. (Black Truffle, Oreo, Milk Pudding, Belgian Chocolate).

The pop-up will be open at 240 Mulberry Street starting at 8am on Easter morning.

Ocean Prime New York

For Easter brunch-goers looking for an elevated dining option, Ocean Prime New York will be opening its doors for Brunch!

A quick walk from the Easter Parade on Fifth Avenue, Ocean Prime will be serving elegant dishes such as the Braised Short Rib Surf & Turf and Crab & Eggs to be paired with a Blood Orange Mimosa.

Check out the full menu below. Brunch hours will be from 11am — 3pm on April 1 — no fooling!

Blood Orange Mimosa blood orange juice, simple syrup, Cointreau, champagne

Signature Bloody Mary choice of vodka, house made mix, jumbo shrimp

Smoked Salmon sliced tomato, red onion, arugula, whipped cream cheese, bagel

Blackened Salmon Salad strawberries, grapes, cantaloupe, goat cheese, field greens, basil poppy seed dressing, candied walnuts

French Toast mixed fresh berries, lemon curd, candied bacon, warm maple syrup

Quiche spinach, swiss, provolone, parmesan, arugula salad, fresh fruit

Crab & Eggs English muffin, crab cakes, poached eggs, hollandaise, fresh fruit, mixed greens, balsamic vinaigrette

Braised Short Rib Surf & Turf crispy gouda potato cake, lobster claw, poached egg, hollandaise

Strawberry Guava Jelly Shots

Add an element of class and sophistication with these decorative jellies that are bursting with vibrant tropical flavors, and look as beautiful as they are delicious.

Prep time: 45 minutes

Cook time: 5 minutes

Total time: 50 minutes + 6 hours refrigeration

Makes: 18 pieces

2 bottles (11.2 fl. oz. each) Seagram’s Escapes Jamaican Me Happy

3 envelopes (7 g each) unflavored gelatin

1/2 cup guava juice

12 strawberries

1. Pour 1/2 cup cold water into medium heatproof bowl. Sprinkle gelatin over water. Let stand for 5 minutes. Pour in 1/2 cup boiling water; stir until dissolved.

2. Stir in Seagram’s Escapes Jamaican Me Happy and guava juice. Place bowl in a larger bowl filled with ice water. Let stand for 25 to 30 minutes or until mixture begins to set.

3. Dice strawberries. Place in 18 decorative 1 oz molds. Divide jelly evenly among molds. Chill for at least 6 hours or until set. (Can be made up to 1 day in advance.)

4. Dip molds into warm water for 5 seconds. Invert jelly shots onto serving platter, gently shaking to release.

Tips: Decorative molds can be purchased from specialty baking and cooking equipment shops and online retailers. Substitute Seagram’s Escapes Peach Fuzzy Navel for a delicious twist.

Hudson’s at Pier 81

This year, celebrate Easter on Hudson’s at Pier 81 with a relaxing afternoon brunch cruise around the New York Harbor. Enjoy a curated breakfast buffet and unlimited mimosas, while children receive a visit from the Easter Bunny on board! Guests are invited to lounge inside the vessel or explore the outdoor decks and fully furnished rooftop lounge.

Hudson’s Mimosa Easter Brunch cruise includes ($77 per person):

  • Convenient sailing time, from 12:30pm to 2:30pm, boarding at noon
  • Bountiful buffet that boasts locally-sourced, garden-to-table ingredients
  • Unlimited mimosas option for adults
  • ‘Easter Fizz’ cocktail carafe (additional $48)
  • Kids under 12 will receive a stuffed Easter basket and can have their picture taken with the Easter Bunny on board!

Avra Madison

Greek eatery Avra Madison has teamed up with Celebrity Chef & Greece’s Best-Selling Cookbook Author, Argiro Barbarigou to bring a LIMITED-EDITION traditional and time honored Greek dish to Manhattanites this Easter.

With the goal of modernizing the traditional Easter Lamb Fricassée, Barbarigou created a lighter alternative by switching out meat for an Alaskan Halibut. Additionally, instead of a traditional Avgolemono (Mediterranean egg-lemon sauce), she created a springtime broth by utilizing all parts of the fish as well as seasonal vegetables such as artichokes, lettuce, spring onions, carrots and lemon.

Available starting Easter Sunday (4/1) through Greek Easter (4/8) — the exclusive dish will be served with a complimentary glass of Assyrtiko, a Greek wine from Santorini perfectly paired with white fish and vegetables.

Marea

Chef Michael White’s classic Central Park South outpost will offer an exquisite three course prix fixe brunch including classics like their red wine braised octopus and bone marrow fusilli. Guests will of course have the option to add a selection of caviar and oysters to their Michelin Starred meal.

Irvington

Celebrate Easter this year with brunch at one of Union Square’s finest restaurants. Irvington at the W Union Square will be serving up their traditional brunch menu, as well as 3 passionately crafted Easter dishes:

  • AMUSE BOUCHE: Beet Angeled Eggs — charred spring onion, pimenton (complimentary, 1 per guest)
  • APPETIZER: Pea Greens Salad — roasted carrots, ricotta, lemon — $16
  • LARGE : Rotisserie Leg of Lamb — roasted asparagus, new potatoes, oregano gremolata — $34