The Farragut North mainstay has had a steady following for years and it is no wonder why. They have converted half of Equinox's menu to be plant-based, gently coaxing diners out of their comfort zone. The menu changes seasonaly, but if you'er lucky cauliflower tempura and mushroom bolognese will be involved.
The changing dinner menu at this restaurant always includes a handful of thoughtful and tasty vegetarian dishes. The vegan Sunday brunch buffet, however, is a highlight, and not only draws herbivores to enjoy the delicious spread. The menu changes seasonally, but includes salads, pastas, pastries and breads.
While playing around with ideas for what chef Todd Gray calls the restaurant’s “nuevo Latino vegan brunch,” his staff developed a killer black bean pupusa. The Salvadorian specialty serves as the perfect vessel to hold the restaurant’s buttermilk brined, simply sautéed soft shell crabs. To add further flavors from Central America, Gray gussies them up with salsa verde and cilantro, plus a pickled red cabbage and red onion slaw for extra crunch and a pop of brightness.
Chef Todd Gray, co-founder of D.C.'s Equinox Restaurant, is bringing his award-winning culinary expertise to the beach this summer with a catering pop-up and satellite kitchen in Lewes, De. Options include backyard BBQ and beach picnic for the catering menu, and Eastern Shore items like watermelon and tomato gazpacho with English cucumber and Thai bas
“If we all took a day or two break from eating meat during a seven-day week, we would remove what would be the impact of 7 million cars from the road,” said Todd Gray, executive chef and co-owner of D.C. restaurant Equinox.
Can you imagine a dessert that's light and refreshing, yet also rich and decadent without using eggs, milk and butter? Imagine no more. Chef Colin McClimans from Equinox Restaurant makes that delicious dream a reality with his Vegan Chocolate Banana Cream Cake!