1. DCMODERNLUXURY92715THSTNWWASHINGTONDC20005
M O D E R N L U X U R Y ™
DCMODERNLUXURY92715THSTNWWASHINGTONDC20005
THERESTAURANTISSUE2008!AUGUST2008
M O D E R N L U X U R Y ™
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THE 50
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CHOW DOWN IN SHANGHAI
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THE PARIS EAT SHEET
CORDUROY STRIKES A CHORD
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THEDISH!
THE 50
HOTTEST
RESTAURANTS
CHEFS &
PLATES IN DC
+PLUS
CHOW DOWN IN SHANGHAI
CULT WINES!
THE PARIS EAT SHEET
CORDUROY STRIKES A CHORD
THIS CITY’S SWEETEST TABOO
AND ALL THE BEST PARTIES...
THERESTAURANTISSUE 2008!THERESTAURANTISSUE 2008!
AUGUST2008$5.95
P_DC_Cvr_AS_P 7/16/08 11:40 AM Page 1
2. GUTTERCREDITSGOHERE.
Forget that lofty Larousse Gastronomique. The greatest literary
influence in super-chef Todd Gray’s life isn’t a cookbook—it’s a
dog-eared copy of The Old Farmer’s Almanac. “It’s a fascinating
book—weird, wild and witch-brewish,” says Gray of the timeless
tome, which he credits for inspiring today’s back-to-the-farm
cooking renaissance. Perhaps more than any other chef in DC,
Gray is associated with the locavore values of regionally sourced
and inspired cuisine. Equinox, which was named after a reading of
the almanac and celebrates its tenth anniversary this year, is to DC
dining what the Chesapeake Bay is to estuaries. Which is to say:
vital, surprising, deep and delicious. “This region has an incredible
mix of history and cultural influences. It’s a culinary playground,”
says Gray. Who knew that by reading an old book about weather
you could reinvent mid-Atlantic cuisine? That’s right: Todd Gray.
818 Connecticut Ave., NW, 202.331.8118.
EQUINOX HELMED BY TODD GRAY
[RESTAURANT OF THE YEAR]
Todd Gray matches his classical culinary
training with his passion for the history
and flavors of mid-Atlantic cuisine.
EQUINOX HELMED BY TODD GRAY
Forget that lofty Larousse Gastronomique. The greatest literary
influence in super-chef Todd Gray’s life isn’t a cookbook—it’s a
dog-eared copy of The Old Farmer’s Almanac. “It’s a fascinating
book—weird, wild and witch-brewish,” says Gray of the timeless
tome, which he credits for inspiring today’s back-to-the-farm
cooking renaissance. Perhaps more than any other chef in DC,
Gray is associated with the locavore values of regionally sourced
and inspired cuisine. Equinox, which was named after a reading of
the almanac and celebrates its tenth anniversary this year, is to DC
dining what the Chesapeake Bay is to estuaries. Which is to say:
vital, surprising, deep and delicious. “This region has an incredible
mix of history and cultural influences. It’s a culinary playground,”
says Gray. Who knew that by reading an old book about weather
you could reinvent mid-Atlantic cuisine? That’s right: Todd Gray.
818 Connecticut Ave., NW, 202.331.8118.
68_F_Restaurant_WASH_P.indd 7468_F_Restaurant_WASH_P.indd 74 7/15/08 1:41:02 PM7/15/08 1:41:02 PM
![GUTTERCREDITSGOHERE.
Forget that lofty Larousse Gastronomique. The greatest literary
influence in super-chef Todd Gray’s life isn’t a cookbook—it’s a
dog-eared copy of The Old Farmer’s Almanac. “It’s a fascinating
book—weird, wild and witch-brewish,” says Gray of the timeless
tome, which he credits for inspiring today’s back-to-the-farm
cooking renaissance. Perhaps more than any other chef in DC,
Gray is associated with the locavore values of regionally sourced
and inspired cuisine. Equinox, which was named after a reading of
the almanac and celebrates its tenth anniversary this year, is to DC
dining what the Chesapeake Bay is to estuaries. Which is to say:
vital, surprising, deep and delicious. “This region has an incredible
mix of history and cultural influences. It’s a culinary playground,”
says Gray. Who knew that by reading an old book about weather
you could reinvent mid-Atlantic cuisine? That’s right: Todd Gray.
818 Connecticut Ave., NW, 202.331.8118.
EQUINOX HELMED BY TODD GRAY
[RESTAURANT OF THE YEAR]
Todd Gray matches his classical culinary
training with his passion for the history
and flavors of mid-Atlantic cuisine.
EQUINOX HELMED BY TODD GRAY
Forget that lofty Larousse Gastronomique. The greatest literary
influence in super-chef Todd Gray’s life isn’t a cookbook—it’s a
dog-eared copy of The Old Farmer’s Almanac. “It’s a fascinating
book—weird, wild and witch-brewish,” says Gray of the timeless
tome, which he credits for inspiring today’s back-to-the-farm
cooking renaissance. Perhaps more than any other chef in DC,
Gray is associated with the locavore values of regionally sourced
and inspired cuisine. Equinox, which was named after a reading of
the almanac and celebrates its tenth anniversary this year, is to DC
dining what the Chesapeake Bay is to estuaries. Which is to say:
vital, surprising, deep and delicious. “This region has an incredible
mix of history and cultural influences. It’s a culinary playground,”
says Gray. Who knew that by reading an old book about weather
you could reinvent mid-Atlantic cuisine? That’s right: Todd Gray.
818 Connecticut Ave., NW, 202.331.8118.
68_F_Restaurant_WASH_P.indd 7468_F_Restaurant_WASH_P.indd 74 7/15/08 1:41:02 PM7/15/08 1:41:02 PM](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)