Our Story

Because seasons change.

Equinox Restaurant is a family-owned and operated fine dining establishment located in the bustling K Street corridor. Chef Todd Gray has been serving his sublime regional and seasonal cuisine to generations of Washingtonians since he began his culinary journey in DC in 1989.

In 1999, Chef Gray and his wife and business partner, Ellen Kassoff, founded Equinox Restaurant with a mission to offer innovative cuisine while remaining committed to sustainability. For over 25 years, Equinox has upheld these values, balancing fine regional dining with sensible business practices. Chef Todd Gray, Ellen Kassoff, and the entire team are dedicated to maintaining these principles year after year.

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Plant-Forward

For over 25 years, we’ve approached our cuisine with intention. Our conscientious approach reflects our dedication to a plant-forward menu that is both innovative and savory. Through our vision and business acumen, we strive to ensure our supply chain is ethical, our food represents the seasons, and is sourced as close to home as possible.

Seasonal

We embrace the diversity of the four seasons, paying homage to each unique time of year by incorporating the finest seasonal produce into our dishes. We believe this practice promotes sustainability and fosters a harmonious relationship with the environment.

Mid-Atlantic

Our menu is devoted to the diversity of our bountiful region, emphasizing indigenous foods grown locally and supporting 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 are profoundly grateful.

Celebrating 25 Years: Equinox's New Chapter

As we celebrated our 25th anniversary, we were thrilled to unveil our new home at 19th and L Street NW in downtown DC. The move, which took place in December 2023, marked an exciting new chapter for Equinox Restaurant. Since our founding in 1999, Chef Todd Gray and Ellen Kassoff have passionately served the DC dining community. Despite the challenges facing many businesses, their love for the city and belief in its vibrant future guided the decision to stay and grow here.

Our new space, now known as Equinox on 19th, offers a refreshed and expanded dining experience. The larger kitchen, nearly double the size of our previous one, allows us to enhance our culinary offerings. Floor-to-ceiling windows frame beautiful views of 19th Street, while the interior’s exposed lime-washed brick walls and a fully functional fireplace create a welcoming and elegant atmosphere. The outdoor seating area provides a unique al fresco experience.

With this move, we are excited to introduce new dining experiences and activities that reflect our commitment to innovation and excellence. From seasonal menus to engaging events, our new location provides the perfect backdrop for unforgettable moments. We welcome our guests to explore all the new offerings at Equinox on 19th and join us in celebrating this significant milestone.

We look forward to sharing many more years of exceptional dining with you in our new home!

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Awards & Recognition

  • James Beard Foundation, 5 nominations for Best Chef, Mid-Atlantic

  • Restaurant Association Metropolitan Washington’s 2024 RAMMYS Honorary Milestone Award Winner

  • Restaurant Association Metropolitan Washington’s RAMMYS 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

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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