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Place Category: Restaurants

  • Profile

    Chef Todd Gray is known for his emphasis on the seasonal and regional; Equinox’s three- to six-course tasting menu generally includes such delicacies as Chesapeake Bay crab, Carolina grouper and locally grown organic vegetables. The suited power brokers who frequent the place may or may not appreciate Gray’s efforts to acquire sustainably farmed fish and humanely raised meat, but they surely appreciate the deceptively simple preparations in which such ingredients shine. Service is deft and friendly. Call well in advance for reservations.

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