From Our Archive
This story was published before Summer 2021, when we launched our new digital experience.

D.C. At Table

The Hoodie of the Future


The Hoodie of the Future

British clothier Vollebak makes garments for today’s superhero.

The Write Stuff


The Write Stuff

A dip into the world of luxurious fountain pens.

Sohm looks at the color and how fine the mousse is — the fine streams of bubbles — a sign of great quality.

Wine and Spirits

How to Drink Grower Champagne

Legendary sommelier Aldo Sohm on rarer bubbles.

Todd Gray, former chef de cuisine at Washington's renowned Galileo, has made his own restaurant, Equinox, a destination for New American cuisine and a favorite of D.C. powerbrokers. Applying his European training to local ingredients, Gray, for example, does Chesapeake rockfish seared and finished in the oven with a reduction of shellfish, saffron, and tomato; and breast of wild Scottish pheasant on a bed of Alsatian-style cabbage with hen-of-the-woods mushrooms and a pheasant reduction. As an amuse bouche, he may offer a selection of canapés, such as spring asparagus with truffled fonduta cheese on a brioche, foie gras with rhubarb purée on an artichoke chip, or citrus-cured salmon with hearts of palm and blood orange. An amiable Southerner, Gray often stops at tables, taking requests, answering questions, and calling everyone "sir" or "ma'am." The tranquil, earth-toned room, with wall sconces shaped like spring onions, garlic, and chanterelles, encourages slow dining. Dinner, $100. At 818 Connecticut Ave. NW; 202-331-8118; fax 202-331-0809.


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