(photo courtesy of Faith and Flower)

Faith & Flower executive chef Michael Hung will turn Easter lamb into pierogis, also known as Eastern European dumplings. Pierogis are traditionally made from unleavened dough that is filled, boiled and pan fried. Guests can enjoy lamb pierogis with caramelized onion, créme fraîche and apple salsa for $19. At right are the jidori deviled eggs topped with kimchee, perfect for Easter or a great starter to lunch and dinner. Hung’s inventive dishes – like the oxtail agnolotti – are crowd pleasers. Recently added to the menu is a “pho gras” featuring sous chef Huy Nguyen’s Vietnamese noodle soup with foie gras. Nguyen said he learned to make the soup from the best – his mother.  705 W. 9th St. (213)239-0642.