Equinox

Equinox Supper Club

The Experience
Each month Chef Todd Gray & team bring you a plant-forward, seasonally rotating multi-course tasting menu designed to showcase the indigenous foods grown locally in the area and by small craft producers.
Optional Wine Pairing
Curated wine pairings from the Equinox Cellar
Pickup or Delivery?

Sample Plant-Based Menu

  • Butter Lettuce & Radicchio Salad with Chablis Poached Pears, English Cucumber, Candied Walnuts, Pickled Fennel
  • White Bean Cassoulet with Brussels Sprouts, Baby Carrots, Wilted Spinach, Panko Crumbs
  • German Chocolate Cake with Dark Chocolate Ganache, Toasted Coconut, Hazelnut Streusel

Sample Omnivore Menu

  • Sautuéed Lemon Ricotta Gnocci with Moulard Duck Ragu, Celery Root, Crispy Duck Liver 
  • Red Miso Glazed Norwegian Salmon Filet with Braised Celery, Warm Soba Noodles, Shishito Peppers
  • Caramel Apple Cheesecake with Caramelized Granny Smith Apples, Cinnamon Oat Streusel, Salted Caramel Sauce 

Your monthly membership also includes 1-2 pantry items that we use in the Equinox kitchen like homemade sauces, spice blends, pickled items, & more!

All meals come fully prepared with accompanying Chef's notes & prep instructions — simply assemble & serve.
You can skip a month, pause or cancel your membership anytime via your Table22 member portal.
Equinox Restaurant is a family-owned and operated fine dining institution located a few blocks from the White House. Generations of Washingtonians have enjoyed Chef Todd Gray's sublime regional, seasonal cuisine since he began as a young cook in DC in 1989. In 1999, with his wife and business partner, Ellen Kassoff, Equinox Restaurant was founded. The food and culture of Equinox have consistently reflected the couple's principal mission for over 24 years: serving innovative regional cuisine with an unyielding commitment to sustainability. Chef Todd Gray, Ellen Kassoff, and the entire team at Equinox Restaurant are committed to those values and ethics, year after year, endeavoring to meet regional fine dining with sensible business practices.

Awards & Accolades:
  • James Beard Foundation Nominee, Best Chef Mid-Atlantic 2001-2005
  • Washingtonian 100 Very Best Restaurants: 2002-2016
  • RAMW Awards - Best New Restaurant, Chef of the Year, Fine Dining Restaurant, FOH Manager, Pastry Program: 2001-2011
  • Wine Spectator - Award of Excellence