|
A passionate promoter of mid-Atlantic ingredients and a
frontrunner of the sustainable and seasonal food movement, Chef Todd Gray
combines local ingredients with classical Italian techniques to create the
distinctive cuisine of Equinox. Chef Gray stays true to his mission of using
community-farmed, organic ingredients grown within 100 miles of the
restaurant, whenever possible. The name Equinox represents its commitment to
seasonal cooking using products harvested in accordance with the environment
and the earth's natural tempo.
Reservations are being accepted for dining after May 12th
Recommended articles and reviews:
Fodor's /
Frommer's Guide /
GAYOT
/
Washington Post /
Washingtonian.com
|
|
WASHINGTON POST |
GAYOT |
FORBES TRAVEL GUIDE |
|
|
|
 |
15/20 |
|
|
|
Dinner
Monday to Thursday
5:30 p.m. to 10:00 p.m.
Friday and Saturday
5:30 p.m. to 10:30 p.m.
Sunday
5:00 p.m. to 9:00 p.m.
____________
Lunch
Monday to Friday
11:30 a.m. to 2:00 p.m.
____________
|
Address: |
|
Equinox
818 Connecticut Avenue, NW
Washington, DC 20006
|
 |
| |
|
Phone: |
|
(202) 331 8118 |
|
Fax: |
|
(202) 331 0809 |
|
Email: |
|
|
| |
|
Executive Chef: |
|
Todd C. Gray |
|
|
|
Sous Chefs: |
|
Daniel O'Brien and Phillip Blane |
| |
|
Pastry Chef: |
|
Thomas Wellings |
| |
|
|
|
Wine Director: |
|
Travis Gray |
| |
|
Dining Room Managers: |
|
Travis Gray and Daniel Perkal |
| |
|
Owners: |
|
Todd C. Gray, Ellen K. Gray |
| |
|
Official Site: |
|
[website] |
|
=================
|
