Industry sources agree that the emerging restaurant trends for 2011 are connected to sustainable, seasonal, organic and local foods.
But Chef Todd C. Gray doesn’t need industry sources to tell him that. He has been operating “Equinox”, one of the most celebrated seasonal and sustainable foods restaurants in Washington for a decade now.
Is Gray a man ahead of his time? Or perhaps the sustainable, seasonal, organic and local food movements are not really all that new.
Regardless of one’s position on that matter, there is no argument that “Equinox” restaurant is worth a visit from novice and serious foodies alike.
What follows is a brief description of the restaurant and just some of what diners can expect to find there.
The restaurant’s décor is progressive, combining the elements of earth toned furnishings with avant-garde, textured walls and contemporary art.
There are cozy booths as well as table, atrium and wine room seating. Those seated in the wine room will be amazed at the depth and breadth of the wine display. The atrium, which faces out towards the bustling streets of DC, also provides a superlative view.
Staying true to his mission of sustainable and seasonal cuisine, Chef Todd Gray’s menu varies each month. On average prices range from $7 to $24 for lunch items, $8 to $32 for dinner items, $12 per dessert and from $8 to $700 per wine selection.
Examples of items one might find on the menu include; “Brussels Sprout Petals”, “Truffled Macaroni and Cheese”, “Potted Chicken Liver”, “Smoked Scottish Salmon with Capellini Pasta Salad”, “Bacon Wrapped Monkfish Cassoulet”, “Creamy Porcini Chestnut Soup”, “Heirloom Apple Mousse” and “White Chocolate Sorrel.”
Empty seats at “Equinox” restaurant are fleeting so in order to escape disenchantment, advance reservations are a must.
Reservations can be made by calling the restaurant staff at 202-331-8118. As the menu and prices vary, would-be diners who call for advance reservations are encouraged to inquire about such matters as well.
Those that would like more information on the sustainable and seasonal food movements should check out both the “Farm to Table Online” website and the “Sustainable Food News” website.
818 Connecticut Avenue NW
Washington, DC 2006
Bret Thorn, “Chef’s Predict the Biggest Trends for 2011” Nation’s Restaurant News
Equinox, “Experience Equinox” Equinox