The Cuisine: A Mid Atlantic regionally inspired menu, crafted in accordance with the earth’s natural rhythms greets guests at Equinox. Chef Todd Gray, one of the frontrunners of the sustainable and seasonal food movement, offers sophisticated, pure American cuisine well established in European technique. Chef Gray stays true to his mission of using community-sourced, organic ingredients grown within 100 miles of the restaurant, whenever possible.
Wine Program: The Equinox wine list changes frequently to incorporate the best varieties and years available. Many boutique wines, as well as ‘stand by favorites’, can be found on our evolving inventory. The list is designed to entice patrons to try new selections paired with each dish. Our wine director Travis Gray expertly matches the intricacy of the wine with the many layers of flavors in each course.
The Restaurant: Elegant and sophisticated yet comfortable and unpretentious – the dining rooms at Equinox match the cuisine in its mission for purity and integrity. There are four distinct dining areas:
- The atrium, is set right on the street to allow guests to experience the restaurant’s close proximity to the White House and other DC landmarks. The fireplace and textured glass provide naturalistic elements to create an urban feeling in the space. The atrium is open all year long and can be reserved as a private dining area, which can accommodate small and large parties up to 65 people.
- The main dining room is generally a little quieter and offers an atmosphere that encourages a leisurely dinner or a quick power lunch. The booths and smaller tables can be more intimate, though larger parties can also be accommodated in the space.
- The private wine room is just off the main dining room and can be closed off completely for smaller private affairs up to 12. Wines lining the wall provide the atmosphere of dining in an exclusive cellar with warm and romantic lighting.
- The bar encourages a festive and informal atmosphere. People sitting at the bar experience food and wine pairings and an occasional visit from the chef.