Every plate coming from Equinox’s kitchen tells a story of place, and celebrates organic, mid-Atlantic root-to-stem cuisine through sophisticated, seasonal dishes.
Chef Todd Gray and Ellen Kassoff Gray opened Equinox in 1999 to showcase innovative interpretations of classic American cooking. It has been recognized for excellence by Bon Appetit, The New York Times, Esquire, Gourmet, The Washington Post, Newsweek, and Town & Country.
Todd and Ellen’s cookbook, The New Jewish Table (St. Martin’s Press, 2013), tells the story of how they partnered to create new and meaningful family traditions.
Experience and philanthropy has been a cornerstone of Todd and Ellen’s philosophy, and they have worked closely with various organizations and leaders, including First Lady Michelle Obama’s “Chefs Move to Schools,” which has had the greatest impact on affecting change in our nation's schools. The dialogue that began between chefs, students, and their families still continues today.
RECOGNITION & AWARDS
James Beard Foundation, five nominations for Best Chef, Mid-Atlantic
Restaurant Association Metropolitan Washington’s RAMMY Award for Best Fine Dining Restaurant & Chef of the Year
Washingtonian’s 100 Very Best Restaurants
DiRoNA Award for Fine Dining
Washington Post’s Top 50 restaurants
Wine Spectator Award of Excellence
Town & Country’s Best Restaurant in Washington, DC
Conde Nast’s 60 Hot Tables
Bon Appetit’s Top Tables
Esquire’s Best New Restaurants
Gourmet’s America’s Top Tables, Newcomer