Vegan Rosh Hashanah? I know it sounds bizarre, but when Todd Gray decides to do something, especially something vegan, you know it going to be awesome. En route to the beach this summer he and his innovative wife Ellen came up with this idea of offering a vegan tasting menu at Equinox Restaurant during Rosh Hashanah. Unbeknownst to them, it was going to become one of the most popular tasting menus in D.C. during the Jewish holiday. The enticing menu, combined with the reasonable $55 price tag (for four courses) led me to make a reservation as soon as I could. You’ll have to wait until Rosh Hashanah 2018 to try these dishes (assuming the menu doesn’t change!) but for now, you can live vicariously through me.
Equinox is one of D.C.’s oldest and most sophisticated restaurants. Power couples go there for dinner, business partners meet for lunch, and normal people like you and me take our parents there when they are visiting from out of town because we can’t afford to eat there unless are parents are paying for it. Good news. You can now afford to dine at Equinox without your parents. At brunch, you can enjoy an all-you-can-eat buffet for a mere $35 per person. Let the fine dining begin!
If there’s one restaurant that knows how to deal with celiacs, with vegans, or any other dining restriction/choice, it is Equinox. The menu at this popular spot changes seasonally and frequently, but you can always count on a number of gluten free dishes from chef Todd Gray. A recent visit yielded GF pasta options, a chickpea flour crepe, and many other options that are GF to begin with.
Just south of Farragut Square, Equinox is sophisticated but understated. Chef Todd Gray is a strong proponent of Mid-Atlantic ingredients. On our most recent visit, we couldn’t resist the truffled risotto fritters with sweet garlic crème fraîche. Among the main courses, look for dishes such as rosemary-roasted rack of lamb with fire-roasted Japanese eggplant, Mediterranean olives and a turmeric-saffron jus.
I love gazpacho this time of year. One of the best bowls at the moment is found at Equinox downtown, where chef Todd Gray incorporates pineapple and Thai basil into a base of yellow tomatoes. My spoon scraped the dish clean last week.