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September 20, 2017 – September 22, 2017 all-day
Equinox Restaurant
818 Connecticut Avenue


Chef Todd Gray and Ellen Kassoff Gray, co-founders of Equinox Restaurant, have created a vegetable-centric menu for the upcoming Rosh Hashanah holiday. Inspired by their recent trip to Israel as well as by a desire to share their passion for innovative plant-based cuisine, the menu beautifully marries Jewish culinary traditions with a modern, meatless approach to dining. The Rosh Hashanah menu includes a Manischewitz spritzer and savory apple beignet upon arrival, smoked onion matzoh ball soup, chickpea and eggplant cassoulet with ancient grains and crispy sage, and apple quince cake with “honey” caramel gelato for dessert. $50 per person. $70 with wine pairing (excluding tax and gratuity). For more information or to make a reservation, please click here or call 202-331-8118.