301 Church St., at Walker St.; 212-334-8282
New chef Sara Jenkins’s debut dinner at this stylishly rustic trattoria includes such springtime delights as sweet-pea ravioli ($16), fava-bean-and-Pecorino salad ($12), and roast lamb shoulder ($24). Dessert is the dove-shaped cake called columba.
403 E. 12th St., at First Ave.; 646-602-1300
After a five-course, $75 prix fixe feast including stracciatella and roast leg of lamb, Marco Canora will send guests home with a house-baked round of traditional sweet Easter bread for breakfast the next morning.
240 Central Park S., nr. Broadway; 212-265-5959
No one gets into the Easter spirit like San Domenico’s Tony May. He celebrates April 10 to 17 with a $70, five-course tasting menu.