From the restaurant's website:
"A seasonal and regionally inspired menu, crafted in accordance with the earth's natural rhythms greets guests at Equinox. The 10-year-old restaurant's chic new interior perfectly complements Chef [Todd] Gray's cuisine, artfully combining clean modern lines with a comfortable old-world charm. A passionate promoter of mid-Atlantic ingredients, ... Gray combines local ingredients with classical Italian techniques to create the distinctive cuisine of Equinox."
Full bar. Serving lunch Mon–Fri, dinner nightly
Washingtonian: 100 Very Best Restaurants, 2011
"Gray adds a new twist to at least one seafood dish: curing the Maine diver scallops at the table on Himalayan salt slabs. Using local lamb, he serves it three ways and dubs it “cassoulet.” The beef rib-eye is dry-aged, and the thick pork rib-eye is just as worthy."
— Gayot