15 Westchester Restaurants For Delicious Easter Dining

What’s your ideal Easter brunch? What about dinner? No matter what your taste, from upscale Italian to Southern comfort food, there’s a place to satisfy it this Easter in the county.

If you want…

Upscale Rustic Italian in a Charming Country Setting

Campagna at the Bedford Post Inn is hosting their annual Easter egg hunt, followed by a prix-fixe menu with selections like shaved asparagus salad with oozy poached egg and prosciutto; lamb saddle with classic spring ingredients like fava beans and mint; filet of beef with black truffle crust, potato puree, and porcini sugo; and olive oil cake with white chocolate cream and strawberry-red wine sorbet.

Served from 11 am-8 pm; for reservations, call (914) 234-6386

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Southern Comfort Food with a Caribbean Twist

Jerk rubbed prime rib shares a carving station with ginger and brown sugar glazed ham on the Easter buffet at Alvin & Friends in New Rochelle. Look for the oxtail crepes with Caribbean-inspired spicy Haitian slaw or curry lamb stew, before finishing with Easter egg custard.

Served 11:30 am-7 pm; for reservations, call (914) 654-6549

Good Food with a View of the Hudson River

Chef Peter Kelly delivers his annual prix-fixe menu at X2O in Yonkers with selections like warm asparagus flan with morels; ahi tuna served three ways (tartar, seared, and as an Asian-influenced roll); and roast duckling with olive jus. For dessert, don’t miss the sweet “Easter Egg” in a caramel nest with mango and coconut mousse.

Served 1-7 pm; for reservations, call (914) 965-1111

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Rib-eye steak is a classic pick, but for those looking for one of Thyme’s gluten-free options, scallops with roasted garlic fit the bill. 

American Fare That’s Also Gluten-Free

Thyme in Yorktown is serving two menus: brunch, with selections like crab cakes with scallion rémoulade, orange and greens, bacon and corn fritters, and eggs benedict; and dinner, with offerings like scallops with roasted garlic, spinach and goat cheese, or leg of lamb with fingerling potatoes and asparagus.

Brunch served from 11 am-2 pm, dinner served from 2-7 pm; for reservations, call (914) 788-8700

Dinner with a Latin Flare

Chef Rafael Palomino’s pan-Latin restaurant Sonora in Port Chester is serving a prix-fixe Easter menu all day with dishes like Argentinian-inspired grilled lamb chops with chimichurri sauce, lobster coconut bisque with sweet corn salsita, and the chef’s special take on paella.

Served 11 am-9 pm; for reservations, call (914) 933-0200

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A French Bistro Feel

Pelham’s Bistro Rollin is offering a prix-fixe menu that’s a mix of customer favorites like crab cakes or beet salad with goat cheese, and Easter specials like rack of New Zealand lamb with blueberry chutney, spring vegetable risotto, and lavender crème brûlée.

Served 12 noon-8 pm; for reservations, call (914) 738-0780

No Easter dining list is complete without buttermilk pancakes

To Try Someplace New

Newly opened Winston in Mount Kisco will have two menus. Brunch offers pineapple glazed Easter ham and potato gratin, eggs benedict with pulled lamb, buttermilk pancakes with wild berry compote and salted almond candy, and hot cross buns. Or choose to go for dinner and try the fiddlehead salad with mushrooms or an Asian-inspired miso-brined halibut with yuzo soy dressing.

Brunch served from 11:30 am-2 pm, dinner served from 5pm-9pm; for reservations, call (914) 244-9780

Small Plates at Brunch      

The Cookery in Dobbs Ferry is celebrating Easter with lamb (and more lamb). In addition to the usual small plates, try roast leg of lamb with green tomato jam, spiced lamb ribs with lime crème fraîche, and lamb liver pâté with mustard greens and pickled grapes.

Served 11:30 am-4 pm; for reservations, call (914) 305-2336

Modern Italian Takes on Spring Flavors

The Easter menu at L’inizio in Ardsley is embracing the season with classic Easter pie; spring pea ravioli with preserved lemon and pecorino;  and Roman lamb chops with crispy artichoke. For dessert try the semolina cake with strawberries and zabaglione or the cheesecake “in a jar” with raspberries and preserves.

Served 12:30-6:30 pm; for reservations, call (914) 693-5400

More Easter Options

NoMa Social in New Rochelle will be offering an Easter Sunday brunch where there will be a carving, omelet, and pasta station among other sweet treats. Seatings are at 12 noon and 6 pm for $35 for adults. Children under 12 are $18.

Call (914) 576-4141 for more information

Peter Pratt’s Inn in Yorktown Heights is offering a traditional Easter Sunday family dinner from 1-8 pm. A la Carte menu choices start at $25, a children’s menu is also available.

Call (914) 962-4090 for more information

The Easter brunch buffet at Chappaqua’s Crabtree’s Kittle House begins at 11:30 am and runs to 3:30 pm. Adults pay $59 for a meal that includes unlimited Mimosas, Bloody Marys, and Prosecco; children 12 and under eat at half price. Not able to make it to brunch? Crabtree is also offering a four-course dinner from 2-7pm ($70 for adults; children under 12 eat for $40; toddlers eat for $20).

Call (914) 666-8044 for more information

Rye’s La Panetière is offering an exquisite five-course Easter Sunday meal for $85. Want to pair it with wine? The additional cost is $55. Seating times are from noon to 1 pm, 3-4 pm, and anytime after 6 pm.

Call (914) 967-8140 for more information

Plates in Larchmont is having both brunch and dinner on Easter Sunday. The menu is à la carte with brunch and lunch options. Be prepared to expand your horizons with options like bacon on a stick or even some Louisiana BBQ. Brunch ($35 for adults and $15 for kids) seatings are from 11:30 am-3 pm. Dinner starts at 4pm.

Call (914) 834-1425 for more information

Unique Affair’s Catering at the Pleasantville Country Club is hosting Easter brunch with seatings available from 11:30 am-3 pm ($39.95 per adult and children under 12 eat for half the price). Enjoy everything from a chocolate fountain to an omelet station with unlimited Mimosas or Bloody Marys.

Emily DiNuzzo contributed to the reporting for this article.

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