Press Inquiries: Sacha Cohen, Grassfed Media
Where to Eat Like Michelle Obama in D.C.
President Obama’s love of burgers is well-documented. So for this map, let’s turn to the restaurants in the Washington area that Michelle Obama has visited over her past six years in Washington.MObama has a knack for picking both hot new restaurants and classic places, particularly those with a farm-to-table bent. This year, she’s visited critical darling Rose’s Luxury and Georgetown newcomer Chez Billy Sud (twice)…
Cooking with “Skrei” Norwegian Cod
Chef Todd Gray, co-founder of Equinox Restaurant, demonstrates “sustainable” cooking with fresh Norwegian Cod. Simple, fresh and seasonal....
10 Brunch Dishes Where Vegetables Shine
Despite brunch’s emphasis on bacon and sausage, it’s easy enough to also find meatless options. It’s true that typical breakfast dishes like vegetable omelets, pancakes, or waffles are technically vegetarian. But they sure have a tendency to get boring.
Choosing to go without bacon or sausage shouldn’t mean settling for a forgettable plate of food. It should be tasty and satisfying all the same. These area restaurants feature brunch dishes that give vegetables the creative treatment…
100 Very Best Restaurant 2016: Equinox
Time was, big chunks of protein were an emblem of upscale cuisine. These days, though, famous chefs are moving away from meat and toward vegetables: Witness the popularity of José Andrés’s Beefsteak (named for the tomato). Now Todd and Ellen Gray are getting into the act at their 17-year-old restaurant—roughly half the dinner menu is now vegan…
Warm Up In Front Of These Ten Restaurant Fireplaces
What better way to celebrate surviving DC’s worst snowstorm than cozying up on a comfy chair next to a crackling fireplace with hot toddy in hand? Here’s an updated guide to several restaurants that keep things cozy with warm fireplaces and a comfortable atmosphere…
Veg Out with 10 New Meatless Offerings from D.C. Restaurants
The vegetarian dining scene in D.C. might not be at the same level as L.A. or Portland just yet. But that doesn’t mean diners who want to skip meat are stuck with boring salads or side dishes anymore. Local chefs and restaurants are highlighting veggies in all kinds of dishes traditionally made with meat, and the options are constantly changing. Here are 10 new vegetarian offerings to try right now…
5 gluten-free dishes in D.C. to try now
One of the most difficult parts of shunning gluten is saying goodbye to a whole lot of deliciousness: pasta, breads and the bulk of desserts. Fortunately, with more and more people going gluten-free — whether by choice or out of necessity — your options are increasing. Here are some of our favorite D.C.-area dishes that are naturally gluten-free or have been tweaked to omit wheat…
Here’s Where You Should Eat for Winter Restaurant Week
The RAMW Winter Restaurant Week is almost here, with over 100 eateries in DC, Maryland, and Virginia serving set lunches ($22) and dinners ($35), January 25 through 31. Though there are many strong participants, finding a good deal isn’t always easy. Here are some of our top picks, chosen with tasty meals and value in mind.
Want to impress your favorite vegan for Restaurant Week? This is the place. Though Todd Gray’s RW menu doesn’t have quite as many “plant-based” options as regularly offered, but ethically-minded diners will feel welcome, and treated to food that isn’t an afterthought. Dinner…
Tis the season to be jolly, so why not have some festive fun in DC? Consider treating yourself to an evening with family and friends at one of these six holiday attractions, all within walking distance to some of the city’s finest dining options.
Get in the holiday spirit by visiting the National Christmas Tree and National Menorah on The White House Ellipse. An annual trip to see Washington’s most famous decorations (aside from the ones inside the White House) is a must-do. Snap a selfie, check out the mini-trees from all 50 states, DC and U.S. territories, and enjoy the musical entertainment near these seasonal symbols. Free. 15th and 17th Streets NW, nationalmenorah.org; 202.796.2500, thenationaltree.org TASTE Warm up at Equinox, the regionally inspired restaurant featuring a menu with sustainable and in-season dishes from Chef Todd Gray . Enjoy the eatery’s vegan holiday menu as well as its festive Christmas Eve and New Year’s Eve selections. 818 Connecticut Ave. NW, 202.331.8118, equinoxrestaurant…
Equinox’s Latke Station; Clementine Celebration
HANUKKAH HAPS—Equinox is celebrating Hanukkah with a special matzo ball soup — made with black truffle, duck confit and crispy sage, $12 for lunch. Also on offer is a special vegan Sunday brunch, featuring a latke station…
14 Must-Try Hot Cocktails in DC
Whether you’re bracing for a tense holiday or feeling extra jolly and merry, we think the 12 days of Christmas call for a healthy roster of hot toddies. Of course, you don’t have to be a harried holiday shopper to enjoy one of these winter warmers. Here are more than a dozen places where you can thaw from the inside out this winter…
A Delicious Vegan Spin on the Traditional Hanukkah Latke Recipe
Chef Todd Gray and his wife, Ellen, consider themselves “vegan-ish.” For these two, it’s an 80/20 split—about 80 percent of the time they choose a vegan lifestyle, while enjoying meat and dairy dishes the other 20 percent of the time. The restaurant they own together in Washington, D.C., called Equinox, also follows this rule with a menu that highlights delightfully inventive vegan dishes, like crispy cauliflower with maple-sherry glaze and slow-roasted spaghetti squash, alongside more standard meat and fish fare. For Hanukkah, the Grays, who also penned a cookbook called The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes, will be celebrating with a traditional holiday spread that adheres to the aforementioned 80/20…
Ask A Washington DC Chef: Top Traditional Chanukah Recipes
Chanukah is a very important holiday and time of year in the Jewish community. To commemorate the occasion, there are rituals, festivals, parties, gifts and special food to be consumed. If you are celebrating Chanukah, or would like to help someone else celebrate, one of the best ways is to make a delicious Chanukah dish. Here are three recipes from two local chefs in the DC area…
15 Pre-Theater Menus in DC
There’s something about the holidays that makes us want to get all dolled up and head to the theater. But who wants to sit through a long performance with a grumbling, hungry stomach? Whether you’re headed to see The Nutcracker at Warner Theater, or The Hunger Games at The Uptown, these restaurants will make sure you’re well fed. And fast…
Tracking White Truffles in D.C.
White truffle season is here. It tends to be short — and expensive — but fans of the delicacy tend to be willing to shell out major dollars to get a taste. These restaurants are all featuring the item this year, though it’s always a good idea to call ahead to check availability…
D.C. Thanksgiving Dinner Options That Don’t Skimp on the Sides
Turkey might be the focal point, but let’s be honest: side dishes are really the best part of the Thanksgiving meal. Plates fill with cranberries, salads and potatoes in all form. And there always tends to be a great stuffing debate.
From classic choices like mashed sweet potatoes to creative options such as brussels sprouts foogath, these sides (almost) will make diners forget the turkey on Turkey Day. Here are 15 options to dine out in DC restaurants this holiday, highlighted by supporting dishes that steal the show…
Not cooking for Thanksgiving? These holiday specials are worth your time.
Thanksgiving is the biggest eating holiday of the year. Some of us love to go all-out cooking — I’ll be starting my prep the Tuesday before, if not earlier. Others would rather let someone else do the work. While we can’t keep up with every restaurant offering holiday fare (for something approaching comprehensive, let me point you to this nice list on OpenTable), there are a number of specials that have caught my eye. So should I unexpectedly go on strike or should my mother-in-law’s kitchen implode, here’s where I’d turn for reservations or takeout…
The best restaurants open on Thanksgiving in DC
Let’s face it, we can’t all be Martha Stewart (even if we actually wanted to be). If you’d rather spend maximum time eating and drinking and zero time slaving over a hot turkey, you can feast on everything from pit-smoked birds and prime rib to some of the city’s best seafood at these great restaurants open on Thanksgiving. Then waddle home and instead of washing dishes, binge onThanksgiving-themed movies and Turkey Day tunes…
Hazy Hits: 13 Smoky Cocktails to Get You Fired Up for Fall
In the era of Mad Men, drinking and smoking went hand in hand. Now the tradition has returned – sort of – as mixologists incorporate smoky components into their creations. Whether they’re infusing spirits and syrups, making ice cubes and garnishes, or filling tumblers, they’re employing a flurry of flavorful fumes of which Don Draper would surely approve. Here are 13 smoky cocktails to get you fired up for fall…
Hold the Spice: 14 Real-Deal Pumpkin Dishes & Drinks
It’s official: this year, we’ve hit peak pumpkin spice. It’s gone well beyond pumpkin-spiced beer and lattes — now we’re seeing pumpkin-spiced potato chips, yogurt, cereal and even kale chips. The good news is that no matter where you stand on the ubiquitous flavoring, there are nonspiced pumpkin dishes and drinks cropping up all over town. Here are more than a dozen places where you can find refreshingly unspiced pumpkin preparations…
These 13 Cocktails Aren’t Just Smoke and Mirrors
Not all smoked cocktails are created equal. “Smoked” could mean a cocktail with smoked liquor in it, a drink that’s been set on fire or one that’s infused with a smoky flavor. Regardless of where the fiery element comes in, these 13 cocktails aren’t just smoke and mirrors…
30 Under 30 – Rock Stars Redefining the Industry
Here it is, folks — DC’s first-ever Zagat 30 Under 30! We’ve searched high and low to come up with this list of outstanding young chefs, restaurateurs, cocktail gurus and all-around superstars who make this one of the most exciting dining cities in the country. From a fourth-generation farmer to a pair of young coffee connoisseurs, here are DC’s up-and-coming movers and shakers…
Posted in Acknowledgements
Making lettuce luxury: Vegetarian menus succeed in fine dining
Todd Gray, chef and owner of D.C.’s Equinox, has long received praise for his vegan tasting menu and Sunday vegan brunch. Recently, Falls Church’s upscale 2941 Restaurant announced it will debut a weekly eight-course vegetarian tasting menu beginning Oct. 5.
The key to making lettuce luxury, Landau says, is the preparation. And it takes time.
In an interview with Philadelphia Magazine, Landau says everything on the menu goes through a three or four-step process.
“It has always amazed that people could put so much effort into preparing animal proteins, and yet when it comes to a two-step process for vegetables, it seems such a burden,” he says. “Any food that’s prepared well and seasoned perfectly … can just get across to anybody.”
And that’s often what he finds among his customers — even the most skeptical.
“It’s a well-prepared dish that satisfies people. They are loving these dishes because they’re not missing anything with them.”…
Vegans unite for D.C. VegFest
It can sometimes be pretty tough to go meatless here in the DMV.
Vegetarians are accustomed to cobbling together meals out of the side dishes on restaurant menus (who doesn’t want a meal of mashed potatoes, sautéed spinach, and, uh, french fries?), and vegans, well, they get the house salad.
Luckily, a few restaurants have stepped up to the plate, like Equinox, which has been experimenting with plant-based fine dining for several years, including a wildly popular vegan brunch, and 2941 Restaurant in Falls Church just debuted its eight-course vegetarian tasting menu; vegans across the area are also breathlessly following the Indigogo campaign to raise funding for a new vegan diner concept, slated to open on H St., N.E., by Sticky Fingers Bakery owner Doron Petersen…
52 Best Restaurants for Vegetarians in America
In celebration of World Vegetarian Day and Vegetarian Awareness Month, OpenTable, the world’s leading provider of online restaurant reservations and part of The Priceline Group (NASDAQ: PCLN), today unveiled the 52 Best Restaurants for Vegetarians in America. These awards reflect the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for more than 20,000 restaurants in all 50 states and the District of Columbia…
20 Best Things to Eat and Drink in DC This Fall
We know — some of you sun-lovers aren’t yet willing to admit that summer is nearing its end. But one bright spot in the face of all the El Niño talk and Polar Vortex PTSD is that fall flavors are making their appearance on menus around town. Over the next few weeks, you’ll see the following dishes and drinks popping up. Ready or not, we have your eating and drinking to-do list all set for the season…
Restaurants Celebrating Rosh Hashanah Around DC
Rosh Hashanah celebrations begin on Sunday, and many Washington restaurants serve special menus commemorating theJewish New Year through Monday and Tuesday of next week. Here’s where to find all the matzo ball soup, brisket, and honeyed apples you can eat…
Where I’m Eating: Sunday Night Adventure Dinner’s
Getting intoEquinox for under $50 used to be a dream of mine but it has now become a reality. Sundays have become the day the adventure and 5-course meals for $45 at one of the Districts renowned dining destinations. Chef Todd Gray, who has risen to the top of the D.C. culinary scene after opening Equinox over 10 years ago, has passed the torch toChef de Cuisine Colin McClimans for the Equinox Sunday Adventure Series. Chef de Cuisine McClimans has basically taken a blank canvas and cleaned out the kitchen refrigerator to create his works of art each Sunday…
A Dozen Summer Specials to Try in August
Summer can be a down time for restaurants, and that means discounts and deals for customers in the know. Restaurant Week-type promotions are popular (this month features D.C’s andAlexandria’s). But they can be riddled with limited menus and up-charges for premium dishes that quickly sap away any savings.
Luckily, some restaurants take initiative to develop their own special menus and offers, many featuring seasonal ingredients at more reasonable prices. Whether it’s steak dinners, crab feasts or multi-course meals, here are several summer menus to hit instead of — or in addition to — Restaurant Week…
Restaurant Week coming mid-month
Just as the August doldrums start to get us down, Summer Restaurant Week arrives. Filled with the promise of great deals — $22 for three-course lunch, $35 for three-course dinner — and tasty tidbits highlighting the freshest summer ingredients, this is the time to check out someplace new. Sponsored by the Restaurant Association of Metropolitan Washington (RAMW), Summer Restaurant Week runs from Aug. 17-23 with about 250 restaurants participating across the Washington region…
Build a Better: Vegetarian-friendly menu choice
Inspired by a thriving vegan/vegan-curious community, chef/owner Todd Gray of Equinox in Washington DC has invited selected District chefs to participate in his Vegan Smackdown Challenge. Since May, participating chefs have been providing one of their signature meaty dishes for Gray to reimagine as a vegan dish. Gray has responded with vegan knockoffs such as BBQ’d Oyster Mushrooms “Roosevelt Island Style,” based on Jamie Leeds’ BBQ’d Oysters “Hog Island …
The Dish: Veggie Burger Smackdown
Hungry Hill staffers faced a difficult decision last Wednesday – where to go for lunch? For the first time in recent memory, the North American Meat Institute’s Annual Hot Dog Lunch had a worthy competitor, and one with some notable spokespeople. The Congressional Veggie Burger Smackdown filled a room in Rayburn with meatless treats and the earnest words of plant-based diet devotees…
10 Amazing Tasting Menus Around DC
Once the bastion of the fanciest restaurants, tasting menus now fall on the dining spectrum anywhere from thrifty to special-occasion splurge. Here, we present a range of old favorites and new options, meaty and vegetarian choices, expensive and reasonably priced tasting menus that offer something for everyone…
Posted in Acknowledgements
Recap: Veggie Burger Smackdown
Next door was an event hosted by a vending machines lobby. In the courtyard was the annual Hot Dog Lunch sponsored by Hormel and other encased meat sellers that are part of the North American Meat Institute. The first, potentially annual, Veggie Burger Smackdown featured no encased meats or processed foods. Instead, Chef Todd Gray of Equinox altered his First Lady Burger with flavors of New Jersey, Florida, Arizona and Hawaii…
Veggie Burgers vs. Hot Dogs in Capitol Hill Showdown
Down the hall from the National Hot Dog and Sausage Council’s annual lunch on Thursday at the Rayburn House Office Building in Washington, D.C., where franks flowed freely under a meaty haze, a different sort of event was underfoot.
The Physicians Committee for Responsible Medicine, an organization that promotes vegan and vegetarian lifestyles, handed out vegan burgers made with a mix of mushrooms, black beans, and quinoa. Each was topped with one of four garnishes that represented the state fruits and vegetables of different vegetarian or vegan members of Congress…
First-Ever Congressional Veggie Burger Smackdown Held in Washington, DC
History was made in Washington yesterday, and it didn’t involve legislation. Capitol Hill saw its first-ever veggie burger battle.
Dubbed the “Congressional Veggie Burger Smackdown,” the event featured plant-based burgers with different sauces—one representing each of four vegetarian or vegan lawmakers.
Dreamed up by the the nonprofit Physicians Committee for Responsible Medicine (PCRM), in partnership with the bipartisan Vegetarian Caucus, the event served as an alternative to the American Meat Institute’s Annual Hot Dog Lunch…
On the Hill, annual Hot Dog Day faces another challenger: veggie burgers, whipped up by a top D.C. chef
Forget partisan warfare. Capitol Hill has a new clash of rivals: It’s veggie burgers vs. hot dogs.
On Wednesday, the North American Meat Institute held its Hot Dog Lunch, an annual tradition that goes back 25 years and basically involves staffers and lawmakers gorging on processed meat while mingling with baseball legends. Years ago, PETA established an alternative event in which lettuce-leaf-bikini clad models served up meatless versions of the iconic treat…
Lawmakers chow down in veggie burger contest
Chef Todd Gray, owner of Equinox restaurant in Washington, teamed up with vegetarian and vegan lawmakers on Wednesday for the first ever Congressional Veggie Burger Smackdown.
Gray created four special veggie burger sauces to represent each lawmakers’ home state and draw attention to non-meat diets.
Attendees chowed down on Gray’s “FLOTUS sliders,” each drenched with a different special sauce. The first 100 at the event had the chance to vote on which of the four sauces was best.
The event at the Rayburn building drew a large crowd with Reps. Kyrsten Sinema (D-Ariz.), Ted Deutch (D-Fla.), and Tulsi Gabbard (D-Hawaii) in attendance. Sen. Cory Booker (D-N.J.) was represented by a New Jersey-themed sauce but was not in attendance…
Congress, Between a Sausage and a Veggie Burger
Dietary allegiances were tested on Capitol Hill Wednesday, as the meat lobby and vegetarian-friendly toque Todd Gray squared off in a culinary tug of war for control of the hearts and minds — and mouths — of the legislative branch. The North American Meat Institute and Physicians Committee for Responsible Medicine arranged for the widely attended free lunches, with each group courting its specific constituency with custom touches…
Going Vegan: How One Meat-Serving Restaurant is Catering to the Meat-Free
In 2015, the concept of vegan fine dining is no longer scoffed at in the foodie community. Restaurants such as Blossom, Millennium, and Crossroads Kitchen are thriving, which is helping transform the misguided beliefs that the word “vegan” equates with extreme dieting, granola hippies, or frail activists looking to recruit members into their “kill them with kindness” cults. There’s even a plethora of vegan junk food on the market to help dispel those boring old myths that all one can eat on a vegan diet is brown rice, tofu, and sprouts…
Plant Power: Inventive D.C. Restaurants for Vegan and Vegetarian Cuisine
Long a paradise for meat lovers, Washington, D.C., still has its share of steakhouses. But several restaurants, both fast-casual and fine-dining, make produce the star of the plate. That’s welcome news for vegans and vegetarians, of course, but also for omnivores seeking farm-fresh, creative fare.
To pick up on this trend, follow our guide below to restaurants where veggies rule. While some restaurants on this list are not exclusively vegan or vegetarian, we have included dining establishments with excellent vegan and vegetarian food options…
DC Chef ‘Veganizes’ Celebrity Chef’s Signature Dishes
The temperatures are going up and a food challenge is going down in the culinary arena of Washington, DC. Equinox restaurant Chef/Owner Todd Gray has invited select chefs from the District to participate in his Vegan Smackdown Challenge by providing one of their signature meaty dishes for him to envision into a vegan dish.
The thriving vegan and “vegan-curious” community inspired Chef Gray to take on this series of meal makeovers, wanting to make DC’s most popular dishes accessible to them. Chef Spike Mendelsohn’s Obama Burger kicked off the monthly challenge in April, followed by Jamie Leeds’ BBQ’d Oysters “Hog Island Style” and Cat Cora’s Artichoke and Sun Dried Tomato Fritatta. July will see Chef José Andrés’ Chicken and Mushroom Paella recreated with Piquillo Pepper Sofrito, Sautéed Fava Beans and Saffron Garlic Aioli, which will also be featured on Equinox’s menu the entire month…
16 THINGS YOU MUST DO IN DC THIS JULY
Don’t count on fireworks as your only entertainment in July. You should also pencil in silent disco parties, Star Trek day at Nationals Park, a whole lot of BBQ, and even a Christmas party. Here are 16 things to do that are worth your valuable summer time…
WHY THIS CHEF IS TURNING MUSHROOMS INTO “BACON” AND TOFU INTO ‘BLUE CHEESE’
By Kristen Hartke / June 9 / Washington Post
“The concept of the smackdown is simple: Unlike most such challenges, it’s really an exhibition, not a competition. Gray asked several prominent chefs, including José Andrés, Todd English and Carla Hall, to give him a meat-based recipe of theirs that he could convert into a vegan version, featuring one on the Equinox menu each month. The smackdown began in April with Spike Mendelsohn’s Prez Obama Burger, the most popular burger at his Good Stuff Eatery restaurants, which Mendelsohn says he thought would be a “fun challenge” for Gray. The original is laden with applewood bacon, Roquefort cheese and horseradish mayo, but Gray took on the challenge with gusto, using leek ash to simulate veining in a tofu-based “blue cheese” and creating a smoky “bacon” out of oven-dried royal trumpet mushrooms for his quinoa-black bean patty, calling it, cheekily, the FLOTUS Burger.”
EQUINOX REVEIW: VEGANS, VEGETARIANS HAVE A DINING DESTINATION DOWNTOWN
Tom Sietsema, The Washington Post
If you’re looking for memorable modern American cooking, I’d send you to a dozen other places around town. If you’re in search of a meatless meal with some pomp near the White House, allow me to introduce you to Equinox, where chef-owner Todd Gray is taking some cues from his (mostly) vegetarian wife and business partner and spreading the message that you don’t need fish, fowl or flesh to draw people to the table.
Introduced two summers ago, his vegan tasting menu is beautiful and bountiful, five courses for $65 and not a sinker in the bunch. Green garlic and celery root bisque gets its creaminess from almond milk, its prick from pickled fiddlehead ferns. Belgian endive entices with smoked walnuts and burnt maple vinaigrette. Twisty pasta tinted with red wine and fleshed out with mushrooms, Brussels sprout petals and gremolata brings dinner to a climax. (In a thoughtful gesture, the chef allows the “vegan curious” to order a dish or two from the tasting list.)
If I have a complaint, it’s only that black bean chili with walnuts plays the heavy when I’m eager to embrace the light after a winter that wouldn’t go away. Gray repeats the vegan theme for Sunday brunch, where patrons can catch him in action behind the tofu “scramble” station. All this is not to say carnivores will go away hungry; house-made tagliatelle with duck Bolognese and artichoke chips finds me finishing every strand of pasta.
Desserts are more artful than ever, too. Witness the banana napoleon, a round tower of pastry and roasted banana cream elevated with a side scoop of coconut-lime sorbet. My point is, the city could use a good (full-time) vegetarian restaurant, and Equinox tastes up for the challenge.
2.5 STARS = GOOD/EXCELLENT
3 VIBRANT NEW SALAD RECIPES TO BRIGHTEN UP YOUR PASSOVER MENU
Megan O. Steintrager, TODAY Food
If your Passover menu could use some freshening up but you don’t want to switch out the centerpiece, consider adding one of these bright salads from “The New Jewish Table” by Todd Gray and Ellen Kassoff Gray, of the restaurant Equinox in Washington, D.C. The quinoa with figs and mint and the roasted beets with capers and pistachios are both gorgeous additions to the main meal, while the mango, pineapple and pomegranate salad makes a perfect light dessert. Take chef Todd Gray’s advice and add a scoop of coconut sorbet to make it really special. All three recipes are parve, so you can serve them with a meat or dairy meal.
Simplify your Seder by doing as much prep ahead of time as you can: For example, Todd says you can cook the quinoa a day ahead (wait to add vinaigrette until 30 minutes before serving). The beets can be baked and the nuts toasted the day before serving, as well. You can also cut up all the fruit the day before serving (wait to add the liquid ingredients until 30 minutes before serving so the fruit doesn’t become mushy). Do what you can in advance, says the chef, so you can experience the evening alongside your family instead of cooking at the last minute — that’s particularly important for a participatory event like a Passover Seder.
View recipes (Quinoa Salad with Figs and Mint, Salad of Roasted Heirloom Beets with Capers and Pistachios, Mango Pineapple and Pomegranate Salad)
BLENDING LOVE, TRADITIONS
Adriana Janovich, The Spokesman-Review
“The New Jewish Table” offers contemporary takes on traditional Jewish dishes, some of which might be perfect for Passover.
The eight-day holiday commemorates the Jews’ escape from slavery in ancient Egypt and begins this year at sundown April 3. So this seems like a good time to revisit a few favorite recipes from the 2013 cookbook from the husband-and-wife team of Todd Gray and Ellen Kassoff Gray.
Their book shares their love story and blends their traditions. She’s Jewish and from the city; he’s a chef from an Episcopalian family in small-town Virginia. Recipes combine seasonal American and Eastern-European Jewish cuisine. Here are a few of them. (Matzo-Stuffed Cornish Game Hens, Fig & Port Wine Blintzes, Chocolate Hazelnut Rugelach)
100 VERY BEST RESTAURANTS 2015
Chef/owner Todd Gray, a fixture on Washington’s culinary scene for two decades, has seen many a trend. And while he’s no stranger to enthusiasms of the moment—rosemary gougères, truffled risotto fritters—he’s also a locavore committed to letting ingredients speak for themselves.
Gray’s culinary empire has grown to include the Salamander resort and Market Salamander in Middleburg, but he’s still a presence at this earth-toned flagship. He has a way with noodles: delicate egg-yolk pappardelle is swirled over a luxuriant Bolognese, and an agnolotti of ricotta and chestnuts is just as refined—and just as wonderful.
The sturdier fare is successful, too. Seafood bouillabaisse is anchored by a flavorful lobster-anise broth, and balsamic-glazed short ribs have a meatiness that comes only from slow cooking—in this case for 36 hours.
- Vegan parsnip velouté
- Truffled mac and cheese
- Chestnut brandy semifreddo
- Heirloom-carrot cake
VEGAN BRUNCH AT EQUINOX SATISFIES AN OMNIVORE’S APPETITE
By Tom Sietsema November 28, 2014
The big difference between Sunday brunch at Equinox and at many of the restaurant’s competitors is not immediately apparent. Like other sources of the weekend ritual, the downtown fixture owned by chef Todd Gray pours its share of bloody Marys, sets out a colorful buffet and even serves live music, most recently reggae. Closer inspection of the occasion reveals what’s missing from the meal: bacon and eggs. Read more >
DINE OUT FOR THANKSGIVING WITH EQUINOX RESTAURANT
Dreading the thought of cooking for Thanksgiving? Don’t sweat it. Just make your reservation and dine out at D.C.’s Equinox Restaurant! We got a preview of what they’ll have on the menu on Good Day DC. Watch video >