"On The Town"
Town & Country

Chef-owner Todd Gray has become Washington's most confident and accomplished purveyor of modern-minded - but not trend-intoxicated - regional fare. Having built his reputation at the five-star D.C. restaurant Galileo, Gray delights his Equinox patrons with the likes of macaroni and cheese with truffle essence; jumbo lump crab cakes on young arugula with sweet peppers, right; seared scallops on roasted julienne beets; oyster stew with celeriac and parsnip cream; a mini "steak and cheese" of Argentine beef with melted Swiss and truffles; and so on. The wine list is broad and fairly priced, the atmosphere confident but relaxed, and the charcoal-gray interior, with its glass-walled front room, makes D.C. itself the decor.

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