Our Mission: One of the frontrunners of the sustainable and seasonal food movement, Equinox offers sophisticated, pure American cuisine. 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.

Wine Program: The Equinox wine list changes frequently to incorporate the best varieties and years available. Many boutique wines, as well as 'stand by favorites', can be found on our evolving inventory. The list is designed to entice patrons to try new selections paired with the seasonal dishes.

The Power Couple Behind Equinox

Chef Todd C. Gray

Already a star chef when he opened Equinox, Todd Gray is a top culinary talent in the nation’s capital and an avid promoter of local, seasonal mid-Atlantic foods. Known for breathing new life into historical recipes, Gray developed Equinox’s distinct cuisine, enhancing Virginia-Piedmont ingredients and recipes with his classical training. His refined taste, stellar reputation and high standards landed him the culinary director position at Salamander Hospitality where he is oversaw development and implementation of an elegant menu of  Virginia specialty dishes for the 340-acre Salamander Resort & Spa, opened in Middleburg, Virginia in 2010.

Gray’s strong background in classical French and Italian techniques and proclivity for invention have also made him a popular teacher. Over the years, he has conducted cooking classes for youngsters and their families, including his recent initiative with the Murch school, as a leading advocate of Michelle Obama’s ‘Chefs Move to Schools’ program. Gray was hand-selected by Assistant White House Chef Sam Kass to address a meeting of chefs from across the nation at The White House regarding his success with this program and the future of our children’s diet through education about food, health and nutrition.. Gray has become a magnet and mentor to apprentices climbing the culinary ladder as well. Today, some of his former students are among top area chefs. Gray is also a leader and champion in support of humanely raised animals and works with local farmers. 

Raised in Virginia, Gray studied at the University of Richmond, and graduated with honors from the Culinary Institute of America. Upon graduation, he worked with a number of fine dining restaurants where he honed his craft, philosophy and technique the nation’s top chefs.

Ellen Kassoff Gray

A consummate manager and marketing professional, Ellen Kassoff Gray has been instrumental in achieving Equinox’s stature among Washington DC’s top-tier restaurants. Groomed for the position via years of experience in gourmet food sales, culinary instruction, economics and program management, Kassoff Gray manages Equinox as well as its community-based activities and participation in the restaurant industry. 

Always a community supporter, Ellen opened DC’s Capitol Harvest on the Plaza Farmer's Market (CHOP), a showcase for local eco-friendly farmers to offer their products to consumers as well as highlight the city’s best chefs. CHOP, in accord with the food policies promoted by the First Lady's Healthy School Food Initiative and Healthy Food Financing Initiative, also offers local students the opportunity to learn about food production and preparation, and strategies for healthy eating. Ellen also created the Washington DC area’s first in-house cooking program for Whole Foods Markets and today, she continues to encourage cooking classes at Equinox while working to establish a dedicated cooking studio.