Fifth Group’s first-ever Passover dinner is at 6:30 p.m. on Monday, March 25. The “Kosher-style meal” will be served family-style at communal tables in the restaurant’s private dining room and include dishes like brisket, matzo ball soup, gefilte fish, macaroons, charoset, and tzimmes. Tickets are $40 per person (excludes tax, tip, and alcohol). Ecco is also serving Easter brunch on March 31 from 11 a.m. to 3:00 p.m. View the full menu and reserve here.

Passover Seder dinners will be held at 7 p.m. on Monday, March 25 and Tuesday, March 26. The menu includes chopped liver and egg salad, matzo ball soup, braised brisket, potato kugel, flourless chocolate almond torte, and more. It’s $48 per person or $60 with wine pairings. Catering is also available. Email Shelley for more information.

The restaurant will host its 11th annual Mexican Passover celebration March 25-30. “Creations” include chipotle-marrow-matzo ball soup, taco de gribnes with chicken crackling and duck egg, stuffed saddle of lamb, brisket with sweet oranges and chilies, and “Grandma Shapiro’s strudel.”

Get ready for Easter with Cacao’s chocolate egg decorating class, available Saturday, March 23 and Sunday, March 24 at 11 a.m., 1 p.m., and 3 p.m. Cost is $35 per person ($19 for students) and includes chocolate egg and treats while you decorate. After, you can enter your design to win a free box of truffles. Sign up here.

Southern-style Easter brunch means a three-course menu with choices for $35 per person (brunch cocktails cost extra). Options include blinis with salmon and caviar, coconut pancakes, chimichurri steak, chocolate cake, and more. Reserve here.

Easter brunch from chef Ron Eyester will be on offer from 9 a.m. to 4 p.m. with specials like fried oysters & grits with smoked bacon, benne seed chicken gravy and a poached egg, and the Riverview Farms sausage benedict with soft poached eggs, horseradish aioli and hollandaise sauce. Since it’s Rosebud, don’t forget to order a drinky to wash that down. Info and reservations here.

An Easter Sunday prix fixe buffet menu is available from 11 a.m. to 4 p.m. $45 gets you an appetizer buffet and a la carte items like pan seared sea scallops, Gulf red snapper, lobster ravioli, and veal scallopini, plus a dessert spread. Reservations are required by calling (404) 844-4810.

ESS will celebrate Easter by offering their full menu (including brunch) from 10:30 a.m. to 3:00 p.m. Make your reservation here.