Attention, seder-hoppers. Here are some special Pesach-related menus you won’t want to pass over.
Delfina: For Passover noshes, Italia-style, chef-owner Craig Stoll will roll out a week long, à la carte celebration of the spring holiday with special seasonal dishes that will change throughout the week. Every night will feature matzo ball soup with walnuts in the middle – a Stoll family recipe (April 8–13; 415-552-4055).
Firefly: During the eight nights of Passover chef-owner Brad Levy loads his à la carte menu with a bevy of Jewish holiday favorites, including Grandma Rose’s matzo ball soup, roast vegetable matzo kugel and two types of brisket (April 8–15; 415-821-7652).
Perbacco: Jewish chef and cookbook doyenne Joyce Goldstein will oversee her second annual four-course dinner, which will highlight renditions of Cucina Ebraica with Italian-Jewish favorites, including Roman fried artichokes. Traditionalists, don’t kvetch. There will also be chopped duck liver, Passover soup with chicken dumplings and eggs and other staples such as lamb and eggs. (April 10; seating from 6–10 PM, $49 per person, 415-955-0663).