Tracking Truffles During This Year's Season

 Tracking Truffles During This Year's Season

Fresh shipments of white truffles means lots of new options at the high-end eatery. Think shaved white truffles over appetizers like warm quail eggs cooked in brioche on a truffled fonduta or Agnolotti of Kambocha Squash ($45 each). For entrees, there's a $65 white truffle risotto with duck confit. Additionally, any dishes on the menu can be truffled for a $35 supplement.

When the diner is pushing 90, shouldn’t a restaurant loosen up on the rules?

When the diner is pushing 90, shouldn’t a restaurant loosen up on the rules?

Like a number of restaurants, Kapnos Kouzina in Bethesda has a policy of not seating customers until the entire party is present. But what happens when one of the guests is a 92-year-old parking his car, another is his 89-year-old wife with a pacemaker, and the dining room isn’t at full tilt?

Italian fare, modestly priced

Italian fare, modestly priced

But Equinox (818 Connecticut Ave. N.W.) aims to change that with a series of themed Sunday evening menus that will, by comparison, set you back just $45 per person, plus an additional $20 if you go for the wine pairings, not including tax and gratuity. Even so, it’s a price point that could easily come in under $100 each.

8 Affordable Tasting Menus in DC

8 Affordable Tasting Menus in DC

 Todd Gray’s seasonal dining room near the White House offers a new four-course tasting menu Sunday nights from 5:30–9 PM this fall that explores different regions of Italy. Diners will try four courses for $45 per person (excluding tax and gratuity), with the option of adding wine pairings for $20. October highlights the cuisine of Umbria, and vegetarian and vegan options are available. The menu can be seen here.

D.C. For Vegetarians: Where To Eat Meat-Free

D.C. For Vegetarians: Where To Eat Meat-Free

The vegan brunch buffet at Equinox draws herbivores on Sundays. Dishes have included artichoke soup and charred asparagus with baked spaghetti squash and cashew cheese. The regular dinner menu also highlights half a dozen plant-based selections, which might include mushroom Bolognese and falafel. 

International Regions: A Culinary Exploration

WHAT DOES A CHEF'S CULINARY TRAVEL JOURNAL LOOK LIKE?

Join us for a global dining experience and find out.

Each month this fall, we’ll explore a different region of Italy and pair the culinary specialties of each region with local wines and cocktails. 

The four-course tasting menu (with vegan options) is offered
every Sunday evening from 5:30pm – 9pm.

$45/pp (excluding tax and gratuity). $20.00 for wine pairing.

Also available a la carte. View Menus below.

Look forward to seeing you there!
 
- Chef Todd Gray & Chef de Cuisine Colin McClimans

Menu
 

OCTOBER – UMBRIA

ANTIPASTI

House made Buratta, Anchovy Toast, Heirloom Tomato & Extra Virgin Olive Oil 

or

Creamy Porcini and Chestnut Soup, Red Pearl Onion, Granny Smith Apple & Artichoke Chips (PB)

PASTA

Whole Wheat Fettuccine, Rabbit Bolognese, Red Wine & Parmigiano Reggiano

or

Spaghetti Noodles, Rustic Pomodoro, Arugula, Basil & Bread Crumbs (PB) 

MAIN

Porchetta, Cannelini Beans, Rapini, & Mustard Jus

or

Saffron Farro Risotto, Grilled Radicchio, Spring Onion & Crispy Leeks (PB) 

DOLCE

Apricot-Almond Cake, Pear Compote & Apricot Sorbet

or

Macintosh Apple Crostada, Sage Gelato & Pine Nut Crumble

 

NOVEMBER-PIEDMONT 

 

ANTI-PASTI

 

 Carne Cruda

Thinly Sliced Beef Tenderloin, Caramelized Cauliflower, Truffled Lemon Emulsion

 

or

 

Pepperoni Ripieno (PB)

Zucchini Stuffed Sweet Peppers, Chanterelles, Salsa Verde

 

PASTA

 

Tagliolini al Tartufo

Thin Egg Yolk Noodles, White Truffle Butter, Shaved Parmesan Reggiano

 

or

 

Agnolotti Di Carcioffi (PB)

Stuffed Ravioli with Artichokes, Salsa Pomodoro, Crispy Artichoke

 

MAIN

 

Faraona All’ Albese

Breast of Guinea Hen, Potato-Dijon Sauce, Little Meatballs

 

or

 

Lentiche al Forno (PB)

Baked Green Lentils, Autumn Vegetables, Porcini Mushrooms, Cashew Cheese

 

 

DOLCE

 

Torte Noiciolla

Italian Hazelnut Cake, Moscato Zabaglione, Almond Streusel

 

or

 

Pere Arrostite (PB)

Roasted Bartlet Pear, Barolo Wine Sauce, Pistachio Biscotti

 

 

DECEMBER-ROME

 

ANTI-PASTI

 

Sardines Croccanti

Tempura of Mediterranean Sardines, Pine Nuts, Raisins, Tomato Jus

 

or

 

Carcioffi Fritti (PB)

Ghetto Style Crispy Artichoke, Lemon Aioli, Sweet Garlic

 

 

PASTA

 

Cacio E Pepe

Bucatini Noodles, Olive Oil, Black Pepper, Parmesan Reggiano

 

or

 

Rigatoni Puttanesca (PB)

Semolina Pasta, Black Olives, Capers, Herbed Bread Crumbs

 

 

MAIN

 

Agnello a Scottadito

Grilled Lamb Chops, Lemon, Tarragon, Roasted Fingerling Potatoes

 

or

 

Cavolfiore (PB)

Crispy Cauliflower, Lemon-Garlic Glaze, Saffron Rice

 

DOLCE

 

Struffoli

Honey Glazed Fritters, Candied Orange Peel, Toasted Pistachios

 

or

 

Torte al Pinoli (PB)

Lemon Pine Nut Tarte, Red Wine Poached Pear Sorbet