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.
If Michelle Obama, Hillary Clinton, Bill Gates, Al Gore, and Larry David have all eaten here, it must be pretty, pretty, pretty good. Equinox is not exclusively vegan, but gourmet plant-based options are plentiful, and their vegan brunch buffet is a local favorite. Chef Todd Gray owns this Connecticut Ave venue with his vegetarian wife, Ellen, and insists on using organic ingredients grown within 100 miles of the restaurant.
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