1. Lupa
Highlights of the $60 four-course menu include Roman Easter soup with lamb meatballs, chicken “braciola,” and early-spring-vegetable “crudite” with olive oil from the new Batali-Bastianich estate.
170 Thompson St., nr. Houston St.; 212-982-5089

2. Alias
Easter-egg hunt (and brunch) during the day; $25 family-style supper, with carved ham and leg of lamb.
76 Clinton St., at Rivington St.; 212-505-5011

3. March
Three-course $55 prix fixe, including velouté of morels with asparagus flan, slow-cooked baby lamb, and optional wine pairings ($9 per).
405 E. 58th St., nr. First Ave.; 212-754-6272

4. Silverleaf Tavern
English-style glazed ham is brined in-house and served with horseradish crème fraîche and candied fruits.
43 E. 38th St., at Park Ave.; 212-973-2550

5. Aix
Lavender-honey-glazed Berkshire ham, roasted leg of baby lamb with Pastis jus—plus, we’re betting, some pretty far-out desserts from pastry chef Jehangir Mehta.
2398 Broadway, at 88th St.; 212-874-7400

More Easter Eats
Easter Treats, Italian Style
These cakes and breads, both sweet and savory, are worth fasting for.

Related:

• Archive: “Food Features”
• Articles by Rob Patronite | Robin Raisfeld
• Table of Contents: Mar 28, 2005 issue of New York | Subscribe!