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American Restaurant$$$$
Connecticut Avenue - K Street, Washington
28 Tips and reviews
  • chef todd gray
  • power dining
  • wine
  • fancy
  • seafood
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  • Popular
  • Recent
  • Washington Post
    Washington PostDecember 21, 2014
    Vegan brunch! Go back for seconds of the string beans tossed with red pepper, toasted cashews and fragrant Thai basil, as well as a comforting squash soup made with almond milk and pecan bits. Read more
  • Food & Wine
    Food & WineApril 5, 2012
    Chef Karen Nicolas’s savory chestnut flan with roasted porcini mushrooms, coffee syrup and coffee soil is one example of how she is shaking up this iconic DC power restaurant with creative touches. Read more
  • AskMen
    AskMenJune 7, 2010
    Equinox has been completely renovated and is finally back in business. The chef has even refined his cooking approach to better showcase his mid-Atlantic ingredients. Try the bleu cheese tater tots! Read more
  • Bitches Who Brunch
    Bitches Who BrunchJanuary 11, 2014
    The Bitches Say: A. Equinox offers a high-quality, gourmet cuisine made with fresh ingredients. We can see why people fuss over Chef Todd Gray. Awarded with the Best Themed Brunch Award of 2013!
  • Eater
    EaterJuly 28, 2011
    One of Washington's top spots for power dining given its proximity to the White House. The Italian-influenced seasonal American menu is also beloved by the president. [Eater 38 Member] Read more
    The ever-changing menu and extensive wine list means there's always something new to try; we can't help ourselves from returning again and again and again. Read more
  • Katherine K.
    Katherine Kennedy AllenNovember 21, 2013
    Chef Todd Gray presents an impeccable experience- start with the truffle Parmesan risotto balls followed by the scallops or venison. Wine list- phenomenal!
  • Stephanie F.
    Stephanie ForbesAugust 28, 2014
    Phenomenal food. Every course was as good as or better than the previous. The arugula pasta is delish, especially for those on gluten-free diets.
  • Washingtonian Magazine
    Washingtonian MagazineJanuary 9, 2012
    What to get: Oysters on the half shell; poached-pear salad with a quail egg; shrimp and grits; any soup; rosemary-roasted bison with sweetbreads; the signature crabcake.
  • FiOS 50
    FiOS 50November 28, 2011
    Like many restaurants these days, the menu at Equinox follows the seasons. But chef Todd Gray was one of the early adopters of seasonal, local produce.
  • Barbara A.
    Barbara AJuly 9, 2014
    If you want to spot power dining, this is the place! Upscale dinner. The Frank Underwood cocktail is delicious.
  • Abhinav B.
    Abhinav BagulJuly 23, 2015
    Get smoked duck with cherry... wow delicious (medium well)
  • 🇺🇸Tugcem G.
    🇺🇸Tugcem GainesFebruary 5, 2013
    Roasted Monkfish Was really good! Crispy skin, perfect steam veggie with garnish ! Yum
  • Michael M.
    Michael MillerMarch 1, 2010
    Order whatever you want off the menu but make sure to get a side of the amazing truffled mac n' cheese.
  • Greg T.
    Greg TuttleFebruary 16, 2013
    Great seasonal ingredients - look for their venison during autumn and winter!
  • Travel + Leisure
    Travel + LeisureJanuary 4, 2013
    Chef Todd Gray’s seasonal menu is perfect for an upscale dinner with clients near the Golden Triangle.
  • Bordeaux Wines
    Bordeaux WinesMay 1, 2012
    Don't be fooled by the unassuming entrance. Sit in the atrium, and enjoy a Bordeaux.
  • The Culinary Institute of America
    This is the first restaurant opened by CIA alumnus Todd Gray. Since then he's opened several other restaurants and is working on his first book.
  • Marcel D.
    Marcel DesrochesJanuary 12, 2015
    Everything chef Todd puts his hands on id excellent!
  • Tasting Table
    Tasting TableMay 9, 2012
    Start your meal with chef Karen Nicolas' citrus-marinated roots--the dish sets a new standard for beet salads. Read more
  • Bill M.
    Bill MichaelsFebruary 9
    Great but wine list is the best part !
  • Arnaud G.
    Arnaud GelbNovember 19, 2013
    Wonderful restaurant, hanger steak cook perfectly.
  • Chip G.
    Chip GriffinDecember 27, 2009
    sit at the bar and eat. Full menu served there.
  • Jen
    JenNovember 15, 2013
    The mozzarella salad is a must try!
  • Lola A.
    Lola A.March 31, 2013
    Try the tasting menu.
  • steven t.
    steven thorneJuly 12, 2010
    Nice presentation and service; Overpriced and food lacking strong flavors
  • Katie P.
    Katie PiroltDecember 20, 2011
    The beet salad appetizer is amazing.
  • Ece A.
    Ece AydınNovember 20, 2015
    İnsanlar, servis, kapalı bahçe
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