"Georgetown’s elegant, airy brasserie commemorates the holiday with mimosa kits, beef Bourguignon skillets, and lox Benedict for brunch (8 a.m. to 3:45 p.m.), followed by seared and butterflied whole branzino and coq au vin for dinner. Reserve via OpenTable, with the most coveted Easter Sunday seat being its “fabergé egg” booth in the back. Restaurateur Hakan Ilhan’s sister spots Al Dente and Ottoman Taverna also offer prix fixe and bottomless brunches, respectively, for under $40. — T.P." - Tim Ebner