Elegant and sophisticated yet comfortable and unpretentious
A Mid Atlantic regionally inspired menu, crafted in accordance with the earth’s natural rhythms greets guests at Equinox. Chef Todd Gray, one of the frontrunners of the sustainable and seasonal food movement, offers sophisticated, pure American cuisine well established in European technique. Chef Gray stays true to his mission of using community-sourced, organic ingredients grown within 100 miles of the restaurant, whenever possible.
Equinox has entered well into its second decade of serving regional and seasonal cuisine in downtown DC. The restaurant's chic interior perfectly complements Chef Todd Gray's cuisine, artfully combining clean modern lines with a comfortable, approachable feel. A passionate promoter of mid-Atlantic ingredients, Chef Gray combines his culinary affinity for the Eastern Sea Board with classical European techniques to create the distinctive cuisine of Equinox.
Locally Sourced Fine Dining in the heart of DC
"Delicate egg-yolk pappardelle is swirled over a luxuriant Bolognese, and an agnolotti of ricotta and chestnuts is just as refined—and just as wonderful. The sturdier fare is successful, too. Seafood bouillabaisse is anchored by a flavorful lobster-anise broth, and balsamic-glazed short ribs have a meatiness that comes only from slow cooking."