Story
Because seasons change.
Equinox Restaurant is a family-owned and operated fine dining establishment located in the busy K Street corridor. Chef Todd Gray has been serving his sublime regional seasonal cuisine to generations of Washingtonians since he started as a young cook in DC in 1989.
In 1999, Chef Gray and his wife and business partner, Ellen Kassoff, founded Equinox Restaurant with a mission to serve innovative cuisine while remaining committed to sustainability. For over 24 years, the food and culture of Equinox Restaurant have maintained these values and ethics, striving to balance fine regional dining with sensible business practices. Chef Todd Gray, Ellen Kassoff, and the entire team are unwavering in their commitment to these principles year after year.
Plant-Forward
For over 24 years, we’ve approached our cuisine with intention. Our conscientious approach reveals our dedication to a plant-forward menu that is innovative and savory. Through our vision and business acuity, we do our best to ensure our supply chain is ethical, that our food represents the seasons, and is procured as close to home as possible.
Seasonal
We embrace the diversity of the four seasons and pay homage to each unique time of the year by incorporating the finest produce of the season into our dishes. We strongly believe that this practice promotes sustainability and a harmonious relationship with the environment.
Mid-Atlantic
Our menu is devoted to the diversity of our bountiful region and we are committed to indigenous foods grown locally and small craft producers. We maintain a close connection to the waters of the Chesapeake and the land that makes up the rich Del-Mar-Va region for which we’re so grateful.
Celebrating 24 Years
of Equinox Restaurant
Chef Todd Gray
Co-Owner/Founder
Todd is a highly accomplished chef who graduated with honors from the Culinary Institute of America in Hyde Park, NY, after studying at the University of Richmond. He has been nominated for the James Beard Foundation's "Best Chef, Mid-Atlantic" award five times. Todd was also the first chef to be invited to speak at the White House for the "Chefs Move To Schools" campaign by then-First Lady Michelle Obama. He worked with Mrs. Obama and Chef Sam Kass to develop and roll out the national program. He was appointed one of the inaugural State Department Chefs by then-Secretary of State Hillary Clinton. He represented the US on behalf of the Department of State during two tours in Italy and Canada.
Chef Gray is a well-known personality in the culinary world. He has made appearances on several cooking shows alongside other luminaries such as Bobby Flay, Guy Fieri, and Tyler Florence. Chef Gray was also on the first season of The PBS Series Chefs A Field and served on The Star Chefs Board of Directors for over a decade. He has worked with some of the greatest chefs in the country, including Jean Louis Palladen, Michelle Richard, and Robert Greault. In 2013, Chef Gray and Ellen published their first cookbook titled The New Jewish Table. Chef Gray has traveled extensively to research and develop food in the Middle East on behalf of the Museum of the Bible and has traveled to New Zealand on behalf of the Cervena Council.Along with his wife Ellen, Todd has developed many projects including Salamander Resort and Spa in Middleburg, Virginia, Watershed at the Hilton Garden Inn, and Muse at the Corcoran Gallery of Art. Their latest venture brings them to Rehoboth Beach, DE where they opened The Federal, a Rehobth Beach Bistro in February 2021.
Todd Gray is a well-known advocate for sustainable farming. He is committed to using seasonal ingredients and supporting local producers by promoting sustainable farming practices. Along with his wife Ellen, Todd has developed several hospitality projects including Salamander Resort and Spa, Watershed at the Hilton Garden Inn, and Muse at the Corcoran Gallery of Art. Their most recent venture is The Federal, a bistro in Rehoboth Beach, DE, which opened in February 2021. Todd is highly skilled in classical French and Italian techniques, and he applies an innovative approach to cooking. His exceptional leadership skills in the kitchen have made him a respected mentor and influential figure in the field of culinary arts.
Awards/Recognition
James Beard Foundation, 5 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
Ellen Kassoff
Co-Owner/Founder
Ellen Kassoff was born and raised in D.C. She earned an economics degree from the University of Maryland and also studied at the University of London. After working in a kibbutz and a scuba diving boat in Israel, she returned home to work at Sysco Food Service, the largest food purveyor in the U.S. During her time there, she made a productive sales call to a young cook named Todd Gray, to whom she has been married to since 1995. Ellen is a trailblazer in D.C.'s influential food community. She has received several awards and recognitions, including Manager of the Year by the Restaurant Association of Metropolitan Washington (RAMW), the Women Chefs and Restaurateurs (WCR) Golden Fork Award for Front-of-the-House Excellence, and the Washington Business Journal's Women Who Mean Business honoree. She recently was a finalist for LDE’s Women Who Inspire Award in 2023. She and Chef Todd published their first book, The New Jewish Table in 2013. She has published numerous food & wine articles as well as a Travel Guide for Virginia Wineries.
Besides her work in the food industry, Ellen is a passionate animal welfare advocate. She founded the Washington Humane Society's Sugar & Champagne Gala, which raised over $1 million throughout its twelve year run. Additionally, she has served on several leadership boards, including the Washington Jewish Community Center, Les Dames d'Escoffier, and The Washington Humane Society. Ellen also supports and helps organize fundraising for charitable organizations like Chefs for Equality, PETA, and Rock Creek Conservancy. She has been a member of Les Dames d'Escoffier International since 2003.
Ellen Kassoff is the spiritual director, business manager, and front-of-house facilitator for the couple's entities, Half Moon & Totally Fried Hospitality.
What People Are Saying
“Sunday brunch can be flavorful and healthy if you head to Equinox, where the selections include vegetable jambalaya, tabbouleh salad, and gazpacho.”
“The Best Vegetarian Restaurants in DC”,
Thrillist, 1/3/2020
“Gray repurposes some vegetable scraps in stocks and sauces. Others undergo interesting preparations, like tempura made out of cauliflower stem and leaf, mushroom powder made out of dehydrated stems, or broccoli stem stir fry.”
“One Chef’s Trash Is Another Chef’s Tempura Vegetable Special”, Eater, 8/15/2019
“Owners of Equinox Restaurant in Washington, DC, decided their 20th year in business will involve a major push to cut down on waste.”
“5 Tips for Becoming a More Mindful Diner in 2019”,
Food Network
