Staying in town for Easter or Passover? These local restaurants have you covered. Passover begins April 14 and continues until sundown April 22; Easter Sunday is April 20.


Matzo Ball Soup at DGS. (Photo by Scott Suchman/For the Washington Post)

• At Fiola, a special Passover menu will celebrate Jewish-Italian dishes, like grilled branzino and almond meringue cookies, from April 15-22.

• For a Passover seder of a different flavor, Rosa Mexicano brings back its Mexican Passover from April 14-22, with dishes like matzo ball pozole soup and sangria charoset.

DGS will kick off Passover with a family-style spit-roasted lamb dinner on April 13, the eve of Passover, for $35. On April 14-20, they'll offer a four-course Passover dinner for $45 (add $20 for wine pairings): bone marrow matzo ball soup, seared rockfish with a "bitter herb" broth, roasted lamb with a black olive jus and a charoset cake with caramel.

Georgetown Cupcake's macaroons (Courtesy Georgetown Cupcake) Georgetown Cupcake's macaroons (Courtesy Georgetown Cupcake)

Sprinkles has a flourless chocolate cupcake -- topped with a sugary Star of David -- for a Passover-friendly treat.

• Likewise, Georgetown Cupcake caters to those observing Passover with macaroons, which can be drizzled with chocolate or caramel.

Equinox's Passover seder this year is a farm-to-table spread, incorporating the traditions detailed in Chef Todd Gray and Ellen Kassoff Gray's book, "The New Jewish Table." It will be held April 14 at 7 p.m. Tickets are $90.


Kapnos' smoked white asparagus with sundried tomato, caper berries, cured orange and green olive, a special Easter dish. (Maura Judkis/for The Post)

• From April 14-27, Kapnos will be showcasing a rotating array of traditional Greek Easter dishes such as Creatan snails with fava beans and orange zest, and karidopita, a dessert with walnuts, pistachios and tangerines. Certain menu items, like sweet tsoureki Easter bread, will also be available to pre-order for celebrations at home.

Zaytinya's Omeleta me Sparangia (Photo: Marissa Scarna) Zaytinya's Easter special: Omeleta me Sparangia (Photo: Marissa Scarna)

• At Zaytinya, Greek Easter is a two-week festival, beginning with brunch on April 20 and culminating in an outdoor market on May 3. Throughout the two-week period, they'll be paying tribute to traditional Greek Easter dishes like loukoumades, fritters soaked in a honey-lemon syrup.

Iron Gate's first Greek Easter brunch, $65, will focus on family-style dishes like goat's-milk feta pie, and lamb rotisserie. For dessert? Pistachio and cocoa-nib baklava.

Teddy and the Bully Bar's brunch, $55, offers up carving and omelet stations, but more importantly: an ice cream station with flavors including BACON ICE CREAM.

• Also in Easter novelties: Pinstripes, the bowling-and-bocce restaurant in Georgetown, is making homemade Peeps to go with its Easter brunch, $30 per adult and $15 per child. They'll also be hosting an Easter egg hunt, beginning at 11 a.m. on April 20.

Pinstripes' homemade marshmallow peeps for Easter (courtesy of Pinstripes) Pinstripes' homemade marshmallow peeps for Easter (courtesy of Pinstripes)

Brabo jumps into the Easter brunch game with country ham and crab-cake benedict, and carrot cake for dessert. The three course prix-fixe menu is $60 per person.

The Grill Room's Easter brunch, served via trolleys passing through the room, will offer chopped lobster salad and whiskey-cured salmon, as well as leg of lamb. It's $95 per person, $30 for children.