Equinox

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Equinox Review

Virginia-born chef-owner Todd Gray looks to area purveyors for hard-to-find heirloom and local foodstuffs at his low-key American eatery. The furnishings and the food are simple and elegant. The fresh ingredients speak for themselves: grilled lamb rib eye with a puree of local Blue Ridge chestnuts, roasted swordfish in a carrot-ginger coulis, and simply sautéed oysters from the nearby Rappahannock River served with a dollop of caper butter. Wine pairings are available for an extra fee, and an à la carte menu ($$) is available at lunch, led by a fresh vegetable platter that is can't-miss for meat avoiders.