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!
Located one block from the White House, the award-winning Equinox Restaurant in Washington, D.C., will serve chef-owner Todd Gray’s Passover Seder on Monday, April 10. Drawing inspiration from the season and traditional Israeli ingredients like tahini and chickpeas, the menu kicks off with pre-prandial nibbles of crudité with lemon pistachio hummus and fire-roasted eggplant with pickled spring vegetables. Next comes pasture egg shakshuka with asparagus, followed by pistachio-crusted Pennsylvania lamb with garlic, tahini, and minted jus. Alternatively, there is a vegan option available of truffled lentil cassoulet with golden beets and caramelized Brussels sprouts. For dessert, the restaurant will serve a flourless chocolate cake enhanced with apricot sorbet and espresso crème Anglaise. Equinox’s co-owner, Ellen Kassoff Gray, and her father, Ed Kassoff, will lead the Seder. The restaurant will continue to offer several of the Seder dishes throughout the rest of the holiday period
Equinox Restaurant: This is one of my favorite upscale dining venues. Chef Gray’s Sunday Supper deal is so reasonable you’re going to want to go every Sunday. It’s $45 for four courses, with an optional $20 wine pairing. Your meal kicks off with irresistible, fragrant rosemary gougeres. Next, you will choose three courses from a menu that changes every season to focus on a different country. Not only does it change every season, but each month during that season the menu will focus on a different region of that country. During the fall, Chef Gray focused on Italy and offered dishes like a mushroom Bolognese pasta. Last winter, the theme was France, and dishes served included lentil bisque, gnocchi, and dessert. As one of the most vegetarian and vegan friendly restaurant’s in town, Chef Gray’s Sunday Supper meal will always include a plant-based option for each course.