Drink dessert at Equinox with the Spiked Sweet Potato Pie, featuring Irish cream, coffee, whipped cream, spiced sweet potato purée, and cinnamon ($16). There’s also a mulled pear cider that features red wine, brandy baking spices, pear cider, a cinnamon stick, and star anise ($15).
The Granny Smith Apple and Almond cake, served with a cardamom zabaione, pumpkin seed streusel and a spiced pumpkin gelato is the perfect finish and really a MUST to end a meal here. The cake itself is a good mix of sweet and tart, and the spices from the gelato and the streusel back it up and give you all the warm and fuzzy feels.
Chef Todd Gray of Equinox Restaurant braises cabbage in red wine and pairs it with French lentils, celery root and apple mousseline and a trout fillet. He gets his produce from Path Valley and Northern Neck Fruits and Vegetables in Virginia.
Known for top-notch vegan cuisine, Equinox has plenty of plant-based options to choose from. One that stands out is the hearts of palm cake. The hearts of palm cake is the vegan version of a crab cake, made with braised heart of palm mixed with sourdough bread, capers, lemon zest, house-made dairy-free mayo, parsley, and seasonings. It’s then sautéed and accompanied by roasted spaghetti squash, braised Swiss chard, and crispy Vidalia onions. ($33)
The Mid-Atlantic is famous for having the best crab cakes in the country. Chef Todd Gray of Equinox Restaurant, known for his vegan culinary creations, is now serving a version of this regional favorite. To make patties that look like crab cakes, Gray braises hearts of palm in olive oil then shreds them. Next, he folds in diced sourdough bread, capers, lemon zest, dairy-free mayonnaise, parsley, salt, pepper, cumin, paprika, and chili powder. Then, he molds patties and sautés them, finally serving them with a side of vegetables. The result closely mimics the original dish.
Where do we take vegan friends who’re looking for an upscale experience? Chef Todd Gray’s stalwart near the White House, which embraced meatless options alongside the seasonal omnivorous menu. Sunday brings a buffet vegan brunch, complete with a tofu scramble station and dishes like cauliflower tempura with tahini and baked pumpkin rigatoni ($35 for adults, $15 for kids). You can also drink your veggies in cocktails like a gin-spiked cucumber collins.