4 Great Restaurants For Easter Sunday Dining

How would you describe your restaurant to someone who hasn’t been there?

Wilmer Chicaiza, General Manager of Irvington: I think Irvington is so special because of its unique location in the city. Housed on the corner of 17th and Park, it’s at the perfect intersection of uptown and downtown, so we get an eclectic and always exciting mix of guests. It’s a great spot for corporate lunches, a first date, girls night out and everything in-between. The venue itself draws inspiration from the neighboring Union Square Greenmarket and offers natural elements juxtaposed with a modern industrial palette. There’s also a welcoming open kitchen that boasts a brick stone oven, which delights almost everyone who stops in for the first time!

Anthony Hernriquez, General Manager of Kingside: Kingside is not your typical hotel restaurant, evidenced by its own separate entrance and identity. Upon stepping in, diners are immediately transported from the busy New York City streets to a comfortable and stylish modern American bistro. From the buzzy bar to classic food counter, Kingside is designed to easily offer a range of experiences whether it be a drink — or three! — with friends, a romantic meal, or comfortable and delicious dining experience with family.

Chef Michael White of Vaucluse: A modern-day brasserie. Comfortably-elegant, soft provencal décor, classic and craveable French dishes.

Chef Anthony Rodriguez of Fish Bar: Fish Bar has something for everyone. Our dining room floor provides you with an intimate and cozy setting, while our lounge and rooftop let you unwind with friends, as well as mix and mingle, and that rooftop has a fun late night scene on the weekends as well. No matter where you are on the boat, you have the New York skyline as your backdrop — and it does not get better than that.

Irvington / Photo: Gerber Group

What’s in-store for Easter Sunday? Any specials?

Wilmer Chicaiza, General Manager of Irvington: This Easter Sunday, in addition to the regular brunch menu, Irvington is offering a series of brunch specials including a Rotisserie Leg of Lamb with spring onions, mint chimichurri, and marble potatoes and complimentary Angele’d Eggs with pink pickled eggs, chives and harrisa aioli. We’re also offering a speciality mimosa menu that can be combined with an array of cold press juices — guests love incorporating juices into their cocktails any way they can!

Anthony Hernriquez, General Manager of Kingside: In celebration of Easter, Kingside will be offering an Herb Crusted Roasted Leg of Lamb with rosemary baby potatoes and an array of mimosa and bellinis. Between the tenderness and flavor we achieve with the leg of lamb, there is no better way to celebrate Easter in NYC than with this celebratory roast. Plus, who can say no to mimosas and bellinis?

Chef Michael White of Vaucluse: In France, lamb is a traditional Easter dish. We will be offering a special Gigot d’Agneau roasted leg of lamb, flageolet, spring vegetables. We will also be serving a Ham and Comté Croissant. The special viennoiserie will be a pistachio lemon snail. And for all the children joining us, there will be a special Easter treat to take home.

Chef Anthony Rodriguez of Fish Bar: We have a great brunch menu we will be serving that pairs great with unlimited mimosas of your choice.

What’s your favorite item on the menu there?

Wilmer Chicaiza, General Manager of Irvington: How about something that we always offer, but kept a bit of a secret? On Thursdays, we have a “SG Chicken Parmigiana” special, but it can actually be ordered any day of the week! It’s a homemade recipe passed down from [Gerber Group CEO] Scott Gerber’s family — a pan fried, pounded chicken breast served with housemade tomato sauce and melted Muenster and parmesan cheese. It tastes just like the chicken parm your grandmother used to make…seriously!

Anthony Hernriquez, General Manager of Kingside: We recently introduced a daily lunch specials menu and the Friday Fried Chicken special is out of this world. Yes, I know there’s no shortage of fried chicken offerings in this city, but the combination of spices on the chicken with the mustard gravy on top makes it a weekly must-have for me and the staff!

Chef Michael White of Vaucluse: Our Viennoiseries! Vaucluse’s homemade pastries have become the showpiece of our brunch service.

Chef Anthony Rodriguez of Fish Bar: I would definitely have to say the Goat Cheese tart with caramelized onions and balsamic glaze — simple, yet a perfect blend of flavors.

Finally, when not busy with work, how do you like to spend your free time?

Wilmer Chicaiza, General Manager of Irvington: I love visiting the Union Square Greenmarket right across the street, either before or after work. It’s like a little escape in the big city. It also serves as great inspiration for new dishes using all the seasonal produce we can get our hands on! I also like dining out — it’s good for me to see what other restaurants are doing, the types of menu items they are incorporating and how they are appealing to both locals and guests.

Anthony Hernriquez, General Manager of Kingside: Being in the hospitality industry is a 24/7 job, but when I have time off, I like to hang out with my friends and explore New York City. Now that spring is finally here, it’s great to be outside and see how alive the city gets when the weather​ ​is nicer. Additionally, Gerber Group has a wonderful wellness program for the staff where we go to a lot of fun fitness classes together, anything from spin to yoga. This helps balance out my love for the Fried Chicken Fridays!

Chef Michael White of Vaucluse: Family time! Any free time, we try to travel together, cook together, explore together…

Chef Anthony Rodriguez of Fish Bar: Normally I like to catch up on all my Netflix shows. If not, I’m walking around the city looking for new markets and ingredients to cook with.