History
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 and critically-acclaimed, plant-based fine dining. Chef Todd Gray and Ellen Kassoff Gray opened Equinox to showcase innovative interpretations of classic American cooking. It's been recognized for excellence by Bon Appetit, The New York Times, Esquire, Gourmet, The Washington Post, Newsweek, and Town & Country.
Specialties
Regional and seasonal cuisine from 5-time nominee for James Beard Foundation's Best Chef, Mid-Atlantic, Chef Todd Gray stays true to the mid-Atlantic region. Fine dining, plant-based and vegetable-forward food is our specialty. Plant-based cuisine is represented on half the menu.