Drop the jelly beans.
If the Easter Bunny ever runs out of jelly beans, we'd like to sign a petition to compel that pastel rabbit to start dropping off deviled eggs and chocolate piñatas. Conveniently, both will star on the festive Easter menu at Chefs Club by Food & Wine this Sunday.
Culinary Director Didier Elena is also serving spring-y dishes like white asparagus with hollandaise, baby artichoke pie, roasted leg of lamb and strawberry trifle. To book the $65 buffet ($25 for children under 10), contact reservations at 212-941-1100.