1. Savoy
Chef Peter Hoffman has made Passover at Savoy something of a tradition. He usually focuses on Sephardic food; this year, recipes come from Iraqi Jewish traditions, and readings on freedom and tolerance accompany the meal. (April 16 and 17; 70 Prince Street; 212-219-8570.)
2. Artie’s New York Delicatessen
The classic Seder, down to the afikomen. Order it in the dining room, or Artie can ship it out via FedEx for those poor souls without ready access to brisket. (April 16 and 17; 2290 Broadway, at 83rd Street; 212-579-5959.)
An unexpected mix of cuisines: Mexican Jews have rendered the traditional Eastern European food with a Latin kick. Try the gefilte fish in pasilla sauce or matzo-ball soup with cilantro and chilies. (Through April 19; 61 Columbus Avenue, at 62nd Street; 212-397-0666; and 1063 First Avenue, at 58th Street; 212-753-7407, extension 19.)
4. Lenox
Another traditional meal, but just a little spiffier than anything you ever get at your relatives’: A chicken-liver timbale replaces the classic chopped liver, the brisket gravy is made with slowly caramelized onions, and the dessert options include a flourless chocolate cake. (April 16 and 17; 1278 Third Avenue, at 73rd Street; 212-772-0404.)
5. @SQC
Matzo-ball soup with truffles? Glazed carrots with curry spices? Haroset ice cream?! What would Aunt Rose say? (April 16 through 27; 270 Columbus Avenue, at 72nd Street; 212-579-0100.)
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