NEW MENU: The Future of Equinox Tasting Menu

Chef Todd Gray will debut a new menu representative of the future of plant-forward fine dining as part of the 25th anniversary celebrations. Since opening, Gray has been an early advocate for sustainable farming and remains committed to using seasonal ingredients and highlighting plant-forward dishes. His new menu will focus on what’s next in plant-based and ethically sourced fine dining at Equinox on 19th, featuring dishes that highlight seasonal produce, sustainably sourced seafood, and light use of animal protein. The dishes will be available as a tasting menu beginning May 7th and remain on the menu as long as they are seasonally appropriate. Reservations are available now via OpenTable.